Food Allergy and Culinary School?

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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!

By Chefmanny (Chefmanny) on Thursday, October 09, 2003 - 06:22 pm: Edit

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

By Snuffaluff (Snuffaluff) on Saturday, October 11, 2003 - 10:59 am: Edit

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

By Ladycake (Ladycake) on Friday, October 17, 2003 - 06:32 pm: Edit

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

By Corey (Corey) on Saturday, October 18, 2003 - 11:12 am: Edit

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

By Snuffaluff (Snuffaluff) on Sunday, October 19, 2003 - 10:15 am: Edit

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

Feelin' ok?

By Cookie1974 (Cookie1974) on Sunday, September 19, 2004 - 10:21 pm: Edit

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.

By Monsterkookies (Monsterkookies) on Friday, January 26, 2007 - 10:27 pm: Edit

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.