Joel J. Schaefer – författare

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry.This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as diets for people who are vegetarian or vegan.The former manager of Product Development and Special Diets for Walt Disney World® Resort and an experienced trainer, the author goes through step-by-step processes for the kitchen and front of the house. Reviewing the main foods that cause allergic reactions—eggs, milk, peanuts and tree nuts, fish and shellfish, soy, wheat, and corn—he explains how to identify the ingredients, by-products, and derivatives in food labels. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contact and cross-contamination of food.Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well.Videos of the author working in the kitchen can be found on his Youtube channel.He also maintains a website at

This book brings together a vast store of knowledge and practical advice for people working in the food service industry and contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies.In the second edition of Serving People with Food Allergies: Kitchen Management and Menu Creation, food allergy statistics are updated not only for the United States but now include information about worldwide food allergy increases and the different food allergens present in various nations. It follows chef Joel’s culinary career in the industry working in a variety of operations, implementing the processes from the book’s first edition. Also new recipes, free from the top nine allergens and gluten, plus recipes meeting the latest trends in plant-based cuisine are now featured. The vetting process for receiving food products is explained in detail, including what to ask, what documents will be needed and how to handle and store these ingredients safely.Key FeaturesProvides information on new specialty products that will enhance menu offerings and reduce liability issuesGives restaurant managers and owners ideas on how to analyze their menu to identify current optionsGives college and university food service providers detailed instructions on how to arrange their operation to safely store, cook, and serve foods for their students and staff with food allergiesNew recipe categories and all recipes to be free of top nine food allergens with the addition of plant-based recipes

This book brings together a vast store of knowledge and practical advice for people working in the food service industry and contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies.In the second edition of Serving People with Food Allergies: Kitchen Management and Menu Creation, food allergy statistics are updated not only for the United States but now include information about worldwide food allergy increases and the different food allergens present in various nations. It follows chef Joel’s culinary career in the industry working in a variety of operations, implementing the processes from the book’s first edition. Also new recipes, free from the top nine allergens and gluten, plus recipes meeting the latest trends in plant-based cuisine are now featured. The vetting process for receiving food products is explained in detail, including what to ask, what documents will be needed and how to handle and store these ingredients safely.Key FeaturesProvides information on new specialty products that will enhance menu offerings and reduce liability issuesGives restaurant managers and owners ideas on how to analyze their menu to identify current optionsGives college and university food service providers detailed instructions on how to arrange their operation to safely store, cook, and serve foods for their students and staff with food allergiesNew recipe categories and all recipes to be free of top nine food allergens with the addition of plant-based recipes