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Features
Jun/Jul 2012 Issue
Inside Look at Eating Out
Former Disney food-allergy chef shares the secrets to safe restaurant dining
Living with a food allergy or intolerance changes your life forever. But being food allergic and a chef can really set your world on fire. I was diagnosed with a severe sensitivity to milk when I was attending culinary school in San Francisco. The diagnosis was a shock—but it made sense. For years, I’d been living with breathing problems, migraine headaches, diarrhea and I had trouble gaining weight. At 23, I was 6 feet, 4 inches tall and weighed 130 pounds. (I looked like a walking toothpick when I wore my chef’s uniform and hat.) With my milk sensitivity, I couldn’t eat half the foods I prepared in culinary school. If I did, I suffered for days.
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