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.?
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, Bobs 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
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 Sl3Ï
![Serving People with Food Allergies: Kitchen Management and Menu Creation [Paperback]](/itemImage/2/2/1/2/2_7139813.jpg "Serving People with Food Allergies: Kitchen Management and Menu Creation [Paperback]")