[foodnfoto]

Debates are often healthy and bring their own challenge and we may read into things without really thinking them through. I ask for thoughts of yours, and you bring on verbal nonsense in an effort to justify your “own” practises, philosophies, and theories. With scorning words and bitter taste like some rampant Cooking Buda on a politically arse injected world changing Mission.

.....Huh?

I might add a true indication of what quantifies you to write with such detail, and truly gripping reviews.

......uh, ........huh?

Ok, sorry, I wasn't calling you a jerk, just saying that throwing out paying customers for making a

short list

of requests was acting like one. There is a difference.

You are shooting yourself in the foot, my friend.

A small amount of graciousness in this industry goes a long way. Surely, you are familiar with the ingredients in your menu and with a little thought and consideration (especially judging by the food items on your website) are capable of making a suggestion as to what your food sensitive guests might want to order.

Do a little reality based market research. The stats I stated earlier are accurate. People LOVE to report about negative experiences. Look how popular the "worst meal" thread is on ChefTalk.

But in our world, food allergies are real and a rapidly growing public health issue. Buck it all you want, but those who adapt to these requests and accommodate unusual needs with understanding and graciousness are the ones who walk to the bank with smiles on their faces.

I apologize if I hurt your feelings by my somewhat snide earlier comments. I've been duly censured by the wise moderators.
My bad

[lentil]

He may have been a little harsh, but in this litigious society, he could have saved himself a lawsuit.

[bughut]

Just as a by-the-way. I ALWAYS have in my veg freezer, Home made, gluten free pastry/ plenty of deep fried beancurd/ veg including okra, bitter melon,peas, block spinach, Coriander and methi. Dry goods - rice noodles, potato flour, gluten free flour, Xanthan gum. I have masses of fresh fruit and vegetables. A spice selection to cater for most tastes...And i CAN turn my hand to most allergy requirements at very short notice, because i'm PREPARED. Surely thats the point? Prep is everything.
I'll get off my soap-box now. But it's handy if need it.

[ChefJackGig]

I don't agree. As head chef it is your job to have the skill and confidence in your kitchen to be able to provide great food to anyone. Just because they can't eat wheat or they are a vegan doesn't mean you can take there money and get them to come back. That might be a little arrogant to say.

[mr.miagi]

i had a women phone today(i always ask to speak personally to any vegi,s or allergy people so i hear first had their req.its for a wedding of 400.she has allergies to lactose,citrus,yeast and PORK(NO SHES NOT JEWISH)now i,m no prof but i,ve been told a lot of people who think they have allergies are simply in their head.i know there are a lot out there with real probs but i feel a lot of people out there are making are job harder by folowing a fad.(rant over.)

[OregonYeti]

I apologize if I am speaking out of place.

I had a severe allergy to shrimp (and other crustaceans), and luckily for me it has passed after about 7 years, but I had anaphylaxis a couple of times from shrimp. Once it was at a Japanese grill in Boise. I had steak, but the shrimp that had been cooked on the grill before was by itself enough that I couldn't breathe very well. The food was cooked in front of us, and that's how I knew shrimp was cooked there first. I love shrimp and was envying other people's dishes! I was severely allergic. I wouldn't have sued, but I can certainly understand restaurants that won't take a chance on that. It took some of the fun out of it for me, and I also understand a chef not wanting to take that chance.

Lawsuits have gone crazy.

I couldn't sue if I were dead, but you get my point? People might blame the chef, which I think is uncalled for.

By the way, I found out the allergy had passed from an extensive allergy test involving 5 big blood samples. It was a transient allergy.

[tchef]

Foodnfoto, you didn’t offend or hurt my feelings but thanx for Post, my apologies for “food Critic” I meant Food Editor, is there a difference? Just kidding. Specific needs are a whole new debate so I ask, “Where do you, or we draw the line, and how long is a piece of string?

Here’s a thought, Car dealers (a fine example) now would I go down to the ford garage, look at the models, get in the car turn the key and then ask the salesman for a xxxx load of extras, and bye they way I need the car in half an hour!!! NO you would let them know what you wanted in advance, well you know what’s coming, MOTO.if I want a ford I Buy a Ford if they cant sell me what I Want then, I tend to go to a place where they will be delighted to pamper my every little special requirements. Salesmen (no disrespect to car smen) “well sir we have this nice new ford, all of the extras you wanted, even replaced the leather hide with Fish skin as I know some times its ok!! Tchef…sorry couldn’t resist that back to the wee story, Now sir, Miss is everything to your liking……..pause……..Well kind of! Sman what do you Blah Blah Blah Mean……”we have just found out this car, that we came to purchase……it is not a Toyota!

Choice, Choice Choice!

The moto of course is if you want a Toyota rather than a ford, go to the right Garage.

[tchef]

chefjackgig, "what are you ranting about? and who is "them"? do you have special requirements?.....always good to start with substance

Regards

[tchef]

bughut, i'm sure you have all the things you require to Feed the entire world and every kind of allergy on the Planet, and yes your right Prep is always the Key. Just as i have all my Ingredients for all the dishes that I create for My Menu, thats not the Issue or indeed a valid Point. Lets not head into the area .......is it an alergy or don't you like it,
It always brings a smile to my face when the Special People g/f ask if the pre starter is SAFE for there needs....and on finding out it might not be such a good idea the gladly decline, untill the rest of the Table remark on How tastey they are.......and just maybe I should try one....well they are COMP

Regards

[OregonYeti]

It's your restaurant and you ought to run it the way you believe in.

[2BACHEF]

I read this post, and was quite shocked. I read it, then I read it again just to make sure I really read what I thought I did. Then, I looked at the status of the person who wrote it, I expected to hear something like that come out of a mouth of someone who works as a short order grill cook at a fast food restaurant, not someone who calls himself a "Professional Chef".

In my opinion, you, the "Professional Chef" have just given the rest of us a bad name. This might just be the most UNprofessional thing I have heard of in this industry so far. Maybe I am just over conscious of it because I just went through nutritional science in school, but I felt that what I learned in school about food allergies was really quite easy to comprehend. It is not that much of a challenge to cater to the ones who are not blessed with the "I can eat anything I want" gift, like myself.

Sorry for the blow up, but if cooking for someone who would appreciate it is not your cup of tea, then maybe you should be the one working for McDonalds.

[OregonYeti]

Welll, unprofessionally on my part . . . Who is going to tell a chef how to run his place? A student? Or somebody who has their own thing and isn't in tchef's place? C'mon that's almost as bad as bad advice. Who's taking a pot shot next? tchef knows the situation there way better than any of you others do. I thought this was a place where people respected each other.

[tchef]

Oregon Yeti,

Thank you for your Kind words, "whats your thought" was the start of my post and Now after my Public Hanging.....still not convinced that there is argument not to support my Stance !!!!

Regards

[2BACHEF]

I wasn't trying to p!ss anyone off here. I was just saying that there would have been much more rational ways to handle the situation.
As far as respect goes, I have respect for many people, but when respect isn't given to others, it is hard to respect those. Oppinions are like ******** everone has one, and to everyone else, they usually stink.

<< Edited to remove profanity>>

[OregonYeti]

I think the "you're not welcome" phrase is what set a lot of people off. I don't think it was meant the same way we would take it in the USA. I think it's a cultural difference in expressions, since tchef seems quite civil and well-mannered.