How Restaurants And Technology Are Adapting To Food Allergy Conscious Diners

How Restaurants And Technology Are Adapting To Food Allergy Conscious Diners
9/11/2017
 
Courtesy of Forbes

“It’s a new concept. There are some paralysis inducing toxins in your dish. How’s your cyanide tolerance?” celebrity chef Ming Tsai gravely asks diners while leaning out of the window of his new food truck, Khil Mi sandwiches.
 
“And you’re serving that? Have you had anyone die on you?” asks horrified passerby. “Not this week,” says Tsai.
 
It’s cheekily done, but a serious cause — Tsai is part of a public service announcement for End Allergies Together, an organization that funds research to study food allergies. Tsai, who was chef of Wellesley, MA-based restaurant Blue Ginger and had a family member with food allergies, is an outspoken advocate for food allergy education, legislation and research. At Blue Ginger, which closed in June after 20 years, Tsai implemented a seven-checkpoint allergen kitchen process which he shared with other restaurateurs as an open source best practice model. Read More