The restaurant I work for has decided to stop labeling the menu items as gluten free. The restaurant is going to do a major overhaul on their menu. The chef/owner was discussing the issue with labeling items as gluten free. I told her that it has troubled me that being such a tiny restaurant, and having the pastry area in the back... which is all open, creates an environment that almost guarantees potential cross contamination.
The pastry chef is constantly making biscuits, pancake batter, special pastries and the like in an open area where everyone preps food. Flour flies all over that area. I explained when I was making a canister of whip cream that everywhere I looked there were tiny particles of flour. I went into the office to have a clean surface to lay down the lid.
It's too tricky. The restaurant is phenomenally busy. It is almost impossible to keep a person with Celiacs safe.
The chef will always go out of her way when she can to help those with dietary restrictions, but the hard truth is we cannot guarantee no cross contamination. Sad... but true. I rather have guests feel 100% safe, and know the truth instead of having them risk a flare up.
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