Allergens
I'm very conscience about allergens. My family has a history with peanuts, tree nuts, sesame, eggs, and gluten.
When I was campus chef for Google we had to list all ingredients in every item and identify 19 allergens and sensitivities. Plus I have allergen training from Servsafe.
I list any main allergens in the dishes I create. Making things from scratch allows me to control the ingredients and I don't add random things that don't need them either. I have multiple color coded cutting boards to reduce cross-contamination plus frequent washing in commercial dishwasher and hand washing.
I'm very diligent about allergens.
Please notify me of any allergens you have as accommodations may be available, leave a note in your order or message me any questions you have via Facebook Messenger or email Dan@ChefAroundtheBlock.com.
Consuming under cooked meats or eggs can impose health risks.