We have our work cut out for us.
For months now, several executive chefs have said to me, “Use the allergy card , we want you to”. And then Ian Tomaschik of Chanterelle was interviewed in Grub Street. He typifies the reason why many of us don’t: fear of the dreaded eye roll or worse, the this-must-be-a-joke attitude.
Anyone who has an allergy or a special dietary request, this is our task at hand: educate and advocate with charm and persistence.
The customer drives the market; it will change when we demand it must. And the change has already started but clearly there is more work to be done.