Controversial Facebook Post By Chef
Posted 29 March 2011 - 09:22 PM
Posted 29 March 2011 - 09:29 PM
If people don't have it, they don't understand it, especially when you start talking about CC.
Posted 29 March 2011 - 10:50 PM
I do think someone ought to show his boss his Valentines day rant (which includes calling his boss a few choice names).
Posted 30 March 2011 - 06:28 AM
If you read reviews on Trip Advisor this restaurant has been getting terrible reviews lately. Most of them saying how far downhill the place has gone. It would be kind of funny if he was the new chef that was bringing the place down. They do make homemade pasta so it's a possibility.
Posted 30 March 2011 - 06:53 AM
Here is a quote from the man
"Gluten free is BS!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!"
I left out the name in case the mods felt I shouldn't share it. I just want the folks here to know this is how some chefs feel. I know when I worked at a restaurant in High School our chef didn't believe the lady who said she had a food allergy and just provided her with the standard fare and told her it was safe.
Posted 30 March 2011 - 07:26 AM
I am a gluten-free potential restaurant patron and as such, would like to educate you a bit on your anti-"gluten-free" rants on facebook.
(For those not on Celiac.com, Karina's Kitchen blog, or any number of other high-profile gluten-free websites, here is a sample link to the online explosion discussing this "chef" and what he posted on his facebook wall for the entire world to see: Damian Cardone )
I am certain you know absolutely nothing about Celiac Disease, Gluten Intolerance, or various other reasons why one would find it necessary to maintain a strict gluten-free diet, but as you call yourself a "chef" and claim to have studied under an entire host of more famous, better educated chefs whom I am certain would be embarrassed to be lumped together with you right now (severely anger any large people group who sustains your livelihood and you stand alone), I decided I should personally educate you.
I should also mention that I have been one of those "liberal hippie idiot" diners (and anyone who knows me is spitting coffee at their computer screens right now) ordering the gluten-free meal. I have been gluten-free for five years now. I was gluten-free before gluten-free was cool.
"May god help the Liberal hippie idiot whos going to ask for gluten free pasta this weekend."
"Gluten free is bullXXX!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!"
(by the way... you misspelled "intolerant" ... just an ironic little heads up.)
If you would like to know why it is that your patrons leave and you never see any effects of their just being poisoned, it's because (and this is KEY for you to understand) this is not an "allergic reaction" type dietary restriction on the same level as a nut allergy which would cause anaphylaxis. Many of those who are gluten-free do have a secondary skin-inflammation that happens when they use lotions or creams with wheat protein, but that's not central to the actual dietary need to remain gluten-free. This is an "allergy" that happens in the INTESTINES. Now, I doubt you have the type of establishment in which diners hang out for hours on end after being poisoned, but if you did... I feel quite certain that you would be witness to some of the most atrocious "reactions" you have ever witnessed.
If you have ever had food poisoning, ever had the flu, ever laid on the floor of the bathroom with your cheek on the cold ceramic tile - shaking and shivering - you have a clue as to what happens when you poison your diners with "high-gluten flour" pasta. I can't even imagine anyone hiring or continuing to employ such a flagrant liability as you, but I can guarantee if I were to eat at your restaurant and become that sick, I would know without a doubt that I had eaten gluten and that you and your restaurant were the culprit. And I would show up at the restaurant the next day (or 48 hours since usually I can't leave the house for that long when I get poisoned) and discuss these ramifications in person.
Furthermore, the effects of such a poisoning can last many days. Those with full-blown Celiac Disease actually have intestinal damage which can be seen during a scoping procedure following even a slight gluten-ingestion (such as the gluten in a beef base containing Modified Food Starch coming from wheat or barley)... much less a full onslaught from being intentionally poisoned. I am sure that any unsuspecting diner would welcome you into the exam room while they have such a procedure preformed, and you can even have one as well for comparison purposes!
Lest you think I am being hard on you because I don't understand the stressful nature of your job, my husband is a chef. A really awesome one at that. He has won competitions all over the country and has ACF medals stashed in his glove compartment, cups in the garage, and various drawers all over the house. He teaches morons uninformed chefs like yourself. He judges competitions and tests chefs for their next certification level. What is your ACF certification level? I bet I know.
When we go out to eat, he helps me decipher menu items under the lens of his experience in kitchens for the past 20 years. He has multiple family members who are gluten-free and has many, many years of experience and I am sure he would gladly come to your restaurant and inform you personally of the culinary malpractice of which you are so boldly admitting.
Finally, Mr. Cardone, good luck finding employment. Last I checked, a quick "googling" of your name brought up blog posts like this one, articles quoting your facebook rants, and various websites mentioning your ineptness. Not ONE result was a good review, a competition you have won, or a newspaper article singing your praises.
I would recommend an apology, and that you take some continuing education classes on allergen awareness, celiac disease, cooking for those with intolerances, and perhaps good business practices in the electronic/social media age.
Posted 30 March 2011 - 07:37 AM
Posted 30 March 2011 - 07:47 AM
Living in the beautiful Ozark mountains in Arkansas
positive blood tests and later, positive biopsy
diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day
Dairy free since July 2010 and NOT happy about it!!
Posted 30 March 2011 - 07:55 AM
20+ years of Food Marketing Experience
Specializing in Organic & All Natural Foods
Posted 30 March 2011 - 07:56 AM
Posted 30 March 2011 - 07:58 AM
"We have always found the Irish a bit odd. They refuse to be English."
May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you’re dead.
Posted 30 March 2011 - 09:59 AM
Posted 30 March 2011 - 10:06 AM
It does not appear to be a gluten-free site so what brought on his rant? Very strange...Anyone care to contact Meeta and tell her that this jerk used her photo?
Posted 30 March 2011 - 10:12 AM
Can we get updates from anyone that is going for the throat on this guy? I would like to know when he has been appropriately dealt with, personally.
Diagnosed Celiac June 2007
Gluten-free from that moment to this
Life is so much better with better food.
Posted 30 March 2011 - 10:46 AM
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