1 in 3 Canadians has a food allergy: Why Chefs need to change their methods in the Catering industry

May 1, 2013 - PRLog -- Lethbridge, AB  It used to be simple. You go with a group of friends to a restaurant, you order a meal, you consume it, and you go on with your life. But has the food industry ever been simple? Not really. But now, more than ever Chefs in restaurants and the Catering industry need to start making more adjustments for those with Special Dietary needs.

And Professional Red Seal Chef Neil Donaway, of LA Chefs Catering in Lethbridge is leading the way.

At the 2013 Catersource Conference, a renowned International Catering convention held in Las Vegas, that this year featured names like Scott Conant, Colin Cowie and Margaret Chisholm, Chef Neil was one of the speakers who addressed this important issue.

“Food allergies are on the rise. It could be a reaction to a variety of nuts, fish, wheat, soy, or dairy. And if that wasn’t enough, there are Medical conditions including Diabetes, Chronic Diseases, Crohn’s and Colitis, and Celiac’s.  And in addition to allergy issues, we also need to be aware of religious based diets and the many facets of Vegetarianism.  As a Chef, we need to have more respect for those needs, so we have to start educating our industry on why it’s important to satisfy these clients.

He goes on to explain- “People shouldn’t be punished for having these needs. They are entitled to the same quality of cuisine as anyone else. As Chefs we spend a great deal of time researching that “wow” appetizer, or those entrees that are ‘to die for’ so why can’t we create a Special Dietary Menu with great taste and appeal? It will increase our business tenfold and a happy customer is a returning one. Those Chefs who are embracing these new food challenges are already reaping the benefits of great reviews and word of mouth advertising to boost their business. The ones that add to their menus will be the ones that will succeed in the long run.”

Neil Donaway is a Professional Red Seal Chef and the Executive Chef  at LA Chefs Catering & Events in Lethbridge. He is a member of the Canadian Celiac Association, becoming active in the group when other members of his family were diagnosed with Celiac disease over 30 years ago. He is experienced in cooking for people with food allergies including Celiac’s disease and encourages all restaurants and catering services to create great meals to suit those customers.  

Stat: http://allergicliving.com/index.php/2010/07/02/food-allergy-1-in-12-canadians-is-food-allergic/

To find out more about LA Chefs Catering and Events Visit: http://www.lachefs.ca/
LA Chefs Catering and Events work with Greg Stonehocker of ActionCOACH (http://www.actioncoach.com/gregstonehocker)

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To book an interview with Chef Neil Donaway contact:

Rachel Sentes, Publicist
604-366-7846  Rachel@gal-fridaypublicity.com