Whoa! I hope this chef never gets hired again.

JLH · Post by **JLH** » Wed Mar 30, 2011 2:58 pm

from celiac. com

"I always wondered how much some chef's cared about making something safe for a celiac. I was talking to a friend this morning and she mentioned a facebook post from someone she knew and how he would give people asking for gluten free food regular pasta. I'm not normally so quick to post this but if you look at where he has worked you can see he has has some serious training. Here's the link to his post:
http://www.facebook....0439226&sk=wall (account closed now)

and here is his post....

Damian Cardone
Gluten free is bullXXX!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!

Here's his info on his profile...
Damian J. Cardone has apprienticed under Swiss, Master Chef Kurt Wigger. Damian was the Executive Chef at the Sopris Chalet, Restaurant, Aspen, Co. Executive Banquet Chef at the Tavern on the Green N.Y.C.
After apprienticing under Master Chef Kurt Wigger, Switzerland. Whom, was the last person to study under Du Franze, who was the last person on earth to study under Georges Agustus Esscoffier.
Spending time between Aspen and NYC. In 05 and 06, Damian upheld the position as the wedding/banquet Chef at the Tavern on the Green. Has apeared on Regis and Kelli, Project Runway, numerous P.B.S. segments. Personally cooked for Billy Crystal, Martin Short, Tom Hanks, Segourney Weaver, and George Clooney. Currently resides in Glenwood Springs Colorado as a private chef for hire, and learning how to make tacos.

I am not a friend of his, it is all out there for the world to see, for now anyhow. I have to say I am amazed at the anger and the stupidity of his post. I would love to know where he is working right now and let them know about it. And we wonder why we react sometimes when we eat out...."

sarkin · Post by **sarkin** » Wed Mar 30, 2011 3:11 pm

It looks as though Internet justice is speeding his way ;)

Sara

JLH · Post by **JLH** » Wed Mar 30, 2011 3:12 pm

http://paulandchrissy.blogspot.com/2011 ... rdone.html

Post by **tex** » Wed Mar 30, 2011 4:08 pm

That "feel-good" blog might be popular with celiacs, but does anyone really think that it would have any chance of changing the attitude of the chef at whom it is targeted, or any other chef who happens to feel that the GF "movement" is a bunch of hooey? Like most "master" criminals, the only reason he was "caught", is because his ego knows no bounds. If he had kept his mouth shut, no one would have been the wiser, and if I were a chef following in his footsteps, that is the message that I would take away from reading that blog.

When you think about all the resentment among medical professionals, and writers, who go out of their way to badmouth those who choose to follow a GF diet without a celiac diagnosis, is it any wonder that many in the food service and restaurant businesses would feel the same way? After all, it's no hide off any doctor's or writer's butt, if some individual chooses to follow a GF diet without a diagnosis, but when someone comes sashaying into a restaurant, and demands to see a GF menu, they cause a lot of extra work and anxiety for the entire staff. Should we be surprised that some of them resent it enough to "seek revenge"? I have a hunch that such misguided attitudes are far more common than anyone realizes. Hopefully, most of them don't have the guts to do something so stupid, at least not on a regular basis.

Tex

Gloria · Post by **Gloria** » Wed Mar 30, 2011 7:06 pm

Tex wrote:when someone comes sashaying into a restaurant, and demands to see a GF menu, they cause a lot of extra work and anxiety for the entire staff.

Exactly. I am eating out less and less because each time I do, I have a slight reaction the next day. I usually only eat pork or lamb when I go out. I don't explain all of my intolerances, because I suspect the chefs would just roll their eyes. That is why I'm looking for a kitchen-equipped vehicle when I travel. To think that I used to eat out 2-3 times a week - those were the days!

Gloria

sarkin · Post by **sarkin** » Wed Mar 30, 2011 7:29 pm

Gloria, we were big eater-outers, too. As they say, that was then, this is now ;)

Even with the best will and intention in the world, with all we've been discussing in the last few days about cross-contamination, etc. - it would be not only possible, but likely, that a well-intentioned gluten-free chef, with ingredients 'blessed' as GF, could produce a dish that could give any one of us a reaction - even those of us who may have a relatively short list of suspect foods.

I have eaten out (I think) 3 times in these recent weeks. In our closest local restaurant, where we had been eating at least once a week, I was totally successful. I already know the menu, I know the staff, and - I was lucky. In another place I was OK, but less so - I'm suspecting they used ghee but don't know. And in a totally unfamiliar place, it could not have worked out better. I chose what would have been my least favorite on the menu and had a very short conversation with the waitress... and again, I was lucky.

We are doing most of our socializing at home, more than ever.

Sara

TooManyHats · Post by **TooManyHats** » Wed Mar 30, 2011 8:38 pm

I haven't eaten in a restaurant in over 6 months.

I did, however, post the second article successfully to my FaceBook account. My cousin is attending the Culinary Institute of America. It should be interesting to see what she says about it.

Gabes-Apg · Post by **Gabes-Apg** » Thu Mar 31, 2011 3:07 am

I am sure if they had D 10 - 20 times a day for a week or more, their attitude would change....

like gloria i dont have any interest or desire to eat out and risk feeling poorly, and on the most part i dont miss it. once every 3 months or so i get a eating out craving that lasts about 10 mins.

MaggieRedwings · Post by **MaggieRedwings** » Thu Mar 31, 2011 5:16 am

In my opinion he sure has a brass "set."

I am with Gloria, Gabes and a lot of others in not having a desire to eat out. If I am traveling, which is not that often, I might have to but I just find it a stressful thing for me to do.

Love, Maggie

ant · Post by **ant** » Thu Mar 31, 2011 6:19 am

What a jerk this Damian J. Cardone must be....

I have a relative and friends who are award winning chefs. They are aware of and sympathetic to food intolerances.... and not because of me.......they have colleagues, friends or other relatives with Celiac and/or other IBDs..... so they know the importance of catering (pun intended) to peoples with food intolerances.

I think this particularly egotistically, ignorant chef suffers from the 'little knowledge is a dangerous thing' problem. He thinks that if someone does not have an anaphylactic fit on the spot there is no damage. How dumb can he be!

In Hong Kong, where apartments are soooo small, everyone goes out to eat. Hence my need to collect "tame restaurants" or more importantly friendly chefs. Thankfully I have one or two who are the opposite of Mr Cardone and, of course, I am a very loyal customer.

However, there is one restaurant where, even though they claim (front of house) to be taking all my intolerances into account, I seem to react about 24 to 48 hours after eating there. They are now off my list.

Best, ant

Zizzle · Post by **Zizzle** » Thu Mar 31, 2011 8:32 am

That guy should be fired from wherever he is. It's attitudes like that that make me steer clear of the GF pastas and similar complex offerings at restaurants. I stick to the basics - meat, seafood and vegetables, simple eggs and potatoes, etc.

I just came back from a week-long vacation in Florida, and I had to eat 90% of my meals out with the extended family. I was in Bonita Springs, Ft. Myers and Naples. Luckily Florida is loaded with national chain restaurants that have GF menus (First Watch, Ted's Montana Grill, Stir Crazy, Five Guys, Outback, etc). The DF was another challenge, and I nearly gave up on SF. I couldn't eat a single meal made at our resort, and I tried to avoid salad (or risk developing urgency at the beach or pool!). I managed to stay well for the entire trip (relaxation probably helped with the MC), and I shopped at the super Target for a few meals, coconut milk and snacks.

At one establishment, I ordered chips and salsa and asked if the corn chips were 100% corn (no wheat mixed in). The waitress said she had a family eat there last week who asked the same thing she she knew they were OK. She said the kids were allergic to so many things she wished she could ask them to "leave and eat somewhere else." Nice!!

But they did have Boar's Head cold cuts.

I found the waitstaff to be ill-informed or careless even in the places with GF menus, but I survived.

irisheyes13 · Post by **irisheyes13** » Thu Mar 31, 2011 9:15 am

This story went "viral" on facebook and the internet yesterday with many of the GF bloggers. Supposedly this poor excuse for a chef has shut down his facebook account because of all the messages he received and the restaurant in Colorado where he was working when this incident occurred has been slammed with phone calls from angry people from all over the country. It's unfortunate because the "chef" hasn't worked there since March 15. There was no mention as to whether he was fired or left on his own accord and why. The restaurant now has a bad reputation and this person who clearly has made some poor life decisions and is ignorant will probably have a difficult time ever getting hired again.

I work in the restaurant industry and all of us at our establishment take any dietary request very seriously regardless of what the request ie: gluten, seafood, dairy, fructose, soy, seasoning etc. We see it multiple times a day and do not question whether it is a preference, allergy or religious following. When multiple intolerances are encountered, we view it as a professional challenge and pride ourselves in making sure we find enjoyable, safe food so that the guest walks away having experienced a fine dining experience without complications and is happy. That being said, I haven't dined out since January when I eliminated all intolerances because I don't feel like most food industry professionals are trained thoroughly in hidden ingredients and cross contamination and in many cases care enough to ensure a safe dining experience.

hoosier1 · Post by **hoosier1** » Fri Apr 01, 2011 5:04 pm

Eating out... My biggest challenge. I still haven't overcome all of the unforeseen obstacles. I tend to simply not eat if I am not sure of the food selection. I know this is not the best idea, but it is my way to try to cope and lead some semblance of a normal life. But boy am I famished when I get home.

sarkin · Post by **sarkin** » Sat Apr 02, 2011 9:32 am

To avoid going home from restaurants famished, I've been trying the "Scarlett O'Hara" approach - if I remember right, she ate before going to the picnic, so she wouldn't be seen having a healthy appetite (or chewing, or whatever made a gal unattractive back then!).

That way, I don't feel deprived, and my judgment isn't impaired by hunger to take an unnecessary risk. But mostly, we're eating at home and encouraging friends to join us here.

Sara

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Whoa! I hope this chef never gets hired again.

Whoa! I hope this chef never gets hired again.

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