The chefs' challenge was to cook a low-cost nutritious meal for kids. They had kids as their sous chefs from a very good program here in Chicago that helps teach kids about good nutrition. At least 2, and possibly 3 of the chefs used peanut butter as a key ingredient in their dishes. In other words, even chefs, who should know all about food and certainly about peanut allergies, went straight for the Skippy. (Actually, since the chefs shopped at Whole Foods, it was most likely organic and probably pricey.)
I know that they were limited to a budget of $10 and peanut butter is cheap. Still, I wonder if chefs receive food allergy training in most culinary schools--I'm looking into it and will let you know.
In any case, I still love Top Chef but am disappointed in their peanut prediliction when kids are concerned. Luckily, a few high-profile chefs in the U.S. are working to make their restaurants "food-allergy friendly." I'll post about that soon.
1 comment:
This is an interesting post. I was wondering the same thing about the culinary schools. I imagine they must be teaching them something about food allergies these days. At least, I hope so.
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