[Sca-cooks] Handling special diet needs at feasts

[Susan Laing]

Interesting topic!

Here in River Haven (Brisbane, Queensland) we seem to have a slew of people
with wheat intolerance that we cater for automatically

Therefore I make sure that such things as Stock powder are rice based (the
local cheap home brand is entirely wheat free) and that there are
alternatives for them to eat instead of the pastry items (I tend to purchase
premade frozen pastry sheets & sweet pastry flans to save on time).

It also means that the kitchen staff have to be more careful with food
handling - ensuring that there is no cross contamination of the food with
anything wheat based (I've been training my crew in this - along with
drumming into their heads that each pot of soup/stew has it's own wooden
spoon and not to grab just anyone!)

I *did* attempt to make wheat free pastry for my last event and failed
misrably (it tasted DREADFUL! :-p)

I also make sure we have at least 1/3rd of the menu that is completely
Vegetarian friendly (although most of these are NOT period - more Per-i-od -
however I try to make sure people are aware of this)

I *Don't* cater for Vegens! (and the bookings clerk is advised of this and
passes on the information)

Tell me - do others also try to avoid using milk as a glazing when making
vegetarian pastries?? (I use margarine which seems to give the same type of
glaze)

Mari

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