Allergy Cards & Chanterelle
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.
Not good.
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.
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.
Not good.
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.
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