This book brings together a vast store of knowledge and practical advice for people working in the food service industry and contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies.
In the second edition of Serving People with Food Allergies: Kitchen Management and Menu Creation, food allergy statistics are updated not only for the United States but now include information about worldwide food allergy increases and the different food allergens present in various nations. It follows chef Joel's culinary career in the industry working in a variety of operations, implementing the processes from the book's first edition. Also new recipes, free from the top nine allergens and gluten, plus recipes meeting the latest trends in plant-based cuisine are now featured. The vetting process for receiving food products is explained in detail, including what to ask, what documents will be needed and how to handle and store these ingredients safely.
Key Features
Provides information on new specialty products that will enhance menu offerings and reduce liability issues
Gives restaurant managers and owners ideas on how to analyze their menu to identify current options
Gives college and university food service providers detailed instructions on how to arrange their operation to safely store, cook, and serve foods for their students and staff with food allergies
New recipe categories and all recipes to be free of top nine food allergens with the addition of plant-based recipes
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Für die Erwachsenenbildung
Adult education, Professional Practice & Development, Professional Reference, and Professional Training
Illustrationen
4 s/w Abbildungen, 56 farbige Abbildungen, 38 Farbfotos bzw. farbige Rasterbilder, 4 s/w Zeichnungen, 18 farbige Zeichnungen
18 Line drawings, color; 4 Line drawings, black and white; 38 Halftones, color; 56 Illustrations, color; 4 Illustrations, black and white
Maße
Höhe: 234 mm
Breite: 156 mm
Gewicht
ISBN-13
978-1-032-32946-8 (9781032329468)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Joel Schaefer, CCC, CDM, CFPP, is currently the Executive Chef Instructor at the Culinary Academy of Las Vegas; a certified Chef de Cuisine with the American Culinary Federation and a Certified Dietary Manager with the Association of Nutrition and Food Service Professionals. Joel is also a culinary consultant for Food Allergy Research and Education.
Joel is the founder of Your Allergy Chefs, a consulting and education company that provides tips, resources, personal and professional coaching, research and development for products and recipes for food allergies, intolerances, gluten free and plant-based cuisine.
Joel along with his wife, Mary, has published articles and recipes for the Food Allergy Research and Education Foundation, Bob's Red Mill, Gluten-Free and More, and Allergic Living Magazine. His passion for creating delicious recipes for people with food allergies is only surpassed by his love for eating them.
www.yourallergychefs.com
www.linkedin.com/in/joel-schaefer-ccc
1. Introduction to Food Allergies. 2. Major Food Allergens Revealed. 3. Food Allergen Summary. 4. Getting Started. 5. Service Management. 6. Kitchen Management. 7. Managing a College or University Food Service Program. 8. Setting up a Successful Camp Experience.9. Advising Hotels and Conventions. 10. Recipes for Your Kitchen.
