Food allergies can be a major hindrance for those trying to enjoy a diverse range of cuisine. As a chef, it’s important to understand the different types of food allergies and how to accommodate for them in your dishes. One common food allergy is lactose intolerance, which can be substituted with lactose-free dairy products or plant-based alternatives like almond milk or oat milk. For those with gluten allergies, ingredients like coconut flour or almond flour can be used in place of regular flour. Soy sauce can be replaced with tamari for those with a soy allergy. Nut allergies can be tricky, but sunflower seed butter or pumpkin seed butter can be used as a substitute for peanut butter. It’s important to also be aware of cross-contamination, so make sure to thoroughly clean any surfaces or utensils that may have come into contact with allergens. As a chef, it’s our responsibility to ensure that all diners can enjoy our dishes without any concerns about their food allergies.
