The increasing prevalence of food allergy and gluten sensitivity has resulted in a growing demand for allergen-free and gluten-free foods. Caterers must be able to face the challenge of offering delicious and beautifully presented allergen-free and gluten-free menus for these guests.
You will learn: • The science behind the increased number of guests with food allergies. • New menu ideas that meet the needs of food-allergic guests. • How to become proactive when catering to guests with food allergy and gluten sensitivity. • What precautions you should take to prevent allergic reactions at catered events.
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