ironchef
Executive Chef
Claire said:Interesting thread. I learned years ago that I cannot possibly keep up with every individual's allergies who eat at my own home. How a restaurant can becomes mind-boggling.
We have what are called "Menu Pick-up Charts". Many chefs I know (especially in higher end restaurants) include allergies on it. These charts are distributed to the front of the house staff on every menu change, or for new hires, etc. An example would be:
Appetizer: Pan Seared Diver Scallops with a Green Papaya Salad and Kaffir Lime Foam
Ingredients: U-10 Diver Scallops, Green Papaya, Peanuts, Lime Juice, Thai Basil, Thai Chili, Sambal Olek, Fish Sauce, Peanut Oil, Kaffir Lime Leaves, Coconut Milk, Butter, White Wine
Firing Time: 4 Minutes
Mise en Place: Dinner Fork and Knife, Fortessa Square Bowl
Food Allergies: Shellfish, Seafood, Dairy, Nuts, Alcohol, Chili Peppers