Is it insane to consider cooking professionally if one has a food allergy? Has anyone done it? I'd love to hear about it. In my case, I get bad eczema from corn and sulfites.
Thanks!

I know two pastry Chefs that are allergic to flour, a man and a woman!

why would it bother you? Just don't eat the stuff that gets to ya. Heck, I try to eat as kosher as possible, you should see the chef's face when I told him, "I'm not eating those pork scallions." pretty humorous to me

I only developed a flour allergy after becoming a baker... you just never know. Go for it!

geez,
You are suppost to inhale it, After you bake it.
I got a pepper allergy from a mexican buffet.

pepper allergy? black pepper or you mean pepper as in Hab/jap/pablano?

Feelin' ok?

I understand this problem all too well. Try going through various classes that focus on what you are allergic to. I have a shellfish, seafood and mayo allergies--no wonder that I first went into pastry as my focus before finding more about the wonderful field of Culinalogy.

I think as long as you avodid eating the product you are allergic to and take the necessary precautions when handling the food, you'll be just fine. I know quite afew people in the industry who are alergic to certain foods. One in particular is allergic to poultry seasoning.