Allergen Awareness: A Chef's Perspective - Norman, Myron Keith
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Changing the way Chefs look at food allergic guests - one meal at a time! A easy to read book about setting programs and attitudes in place to make your food allergic guests safe, and your food establishment a success!

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Produktbeschreibung
Changing the way Chefs look at food allergic guests - one meal at a time! A easy to read book about setting programs and attitudes in place to make your food allergic guests safe, and your food establishment a success!
Autorenporträt
About Chef myron "Keith" Norman As a Veteran Marine, Chef Norman brings a sense of discipline and order to everything he does, both in business and in the culinary world, with over 20 years experience in the Hospitality and Service Industry. Chef Norman has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino and as a former culinary arts instructor at The International Culinary School at The Art Institute of Las Vegas. In both roles, Chef Norman is responsible for training and educating students and culinary professionals in one of the most important facets of the food service industry. Chef Norman is the go-to chef with many food allergy resource organizations. He is highly trusted within the food allergy community. He has worked his way up the culinary ladder at Las Vegas properties to include Bally's, the Mirage, Treasure Island, Paris, Suncoast and South Point hotels and casinos. He is a certified Master Allergen Awareness Trainer, certified professional food manager, certified HACCP (Hazard Analysis and Critical Control Points) manager, NEHA (National Environmental Health Association) certified food trainer, NRA (Nevada Restaurant Association) Servsafe Instructor/Proctor and subject matter expert, a certified registered OSHA (Occupational Safety and Health Administration) trainer and a master certified food and beverage executive. Chef Norman sits on the Board of Directors for Stop Foodborne Illness, National Restaurant Association Education Foundation and Food Allergy & Anaphylaxis Connection Team (FAACT). He is a member of the International Food Safety Council, Alliance of Black Culinarians, American Culinary Federation and the Nevada Food Safety Task Force - Nevada Environmental Health Association.