That Time the Chef Said, “I Hate When People Come Here With Food Allergies!”

I've had many different experiences trying to keep myself safe from shellfish and finned fish when I'm dining out. And I carefully watch the restaurant staff to see their reaction when I mention I am allergic to all seafood.

But last week's experience at a cooking class topped all previous reactions.

Cooking classes with food allergies

My colleagues and I went to a cooking class as a team-building experience. I asked my boss what we were cooking, and she sent me the menu. I was relieved to see that there was no seafood listed.

But, when we got to the class, the chef changed the menu. Luckily, even with the changes, there was no seafood.

The chef made an insensitive comment

The chef was a big personality, as you have to be to teach and entertain. He told us where he attended culinary school and that he cooked for several presidents and famous celebrities. I was chatting to the chef about asthma and food allergies when he suddenly said, "I hate it when people come in here with food allergies."

Excuse me, what?!

I was shocked and momentarily speechless. If I wasn't wearing a face mask, he would have seen my mouth hanging open. But I leaned forward and retorted, "I hate trying to find somewhere that's safe to eat!"

Varying opinions about food allergy safety

Don't you love it when you actually have a good comeback instead of thinking of your response later on when you're tossing and turning in bed?

My colleagues told him he should have epinephrine auto-injectors on hand in case someone has anaphylaxis. He said he wasn't going to do that. Because when people come for cooking classes, they sign a waiver, tell him if they have a food allergy, and bring "their stuff." By "their stuff," I'm assuming he was referring to customers packing their own epinephrine auto-injectors.

Food allergies aren't predictable

I told the chef that having food allergies wasn't that simple. People can one day experience a severe allergic reaction to things they have eaten for their entire life. They can develop a new food allergy at any time!

He looked at me blankly, so I told him that I had been in the hospital a couple of weeks ago when I had anaphylaxis from chicken curry. I had eaten that same dish before, but for some reason, my body decided it was an "invader" and initiated an allergic reaction.

I told him that many schools across the country would have epinephrine at the front office just in case someone has a reaction to a food they have eaten before.

Raising awareness among restaurant staff

He didn't really seem convinced, so I gave up and took my frustration out on the vegetables I was chopping. And later, I decided to write an article to help other chefs and restaurant staff.

For those of you without food allergies, I can't begin to explain how stressful it is for me to dine out, especially when traveling. I know the safe places I can go to in my area. But traveling and being without a car is frustrating.

Trying to educate the chef one last time

After we ate the meal we had prepared, the chef came out to the dining area to chat with us again. I decided to try one last time.

I pulled out my epinephrine auto-injectors and showed him what they looked like. He pulled out his phone and took a photo. Then he asked how much they were. I told him that mine were a generic version, and after insurance, they were only $10. This was a far cry from when the prices rose to $600 (and I had 3 family members that needed them).

I told him it would be helpful to have these on hand, just like schools nationwide. Maybe he was starting to soften? And would check into getting epinephrine for his cooking school?

Fingers crossed!