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justanothertra

Member Since 06 Aug 2010
Offline Last Active Mar 30 2011 04:32 PM
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Posts I've Made

In Topic: Controversial Facebook Post By Chef

30 March 2011 - 04:32 PM

Bless you. What a great letter!

I really hope karma bites this guy in the rear. He definitely has alot of people talking about him...all negative however. Here was a post from a blog I found today.

http://paulandchriss...an-cardone.html


Dear Damian,
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.

You posted:
"May god help the Liberal hippie idiot whos going to ask for gluten free pasta this weekend."
and...
"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.


In Topic: Controversial Facebook Post By Chef

29 March 2011 - 05:30 PM

I admit it. I sent the idiot a private message...I am so ANGRY! (bear with me as I am pretty new to my tentative diagnosis) Here it is:

I just saw your post about Gluten Free eating. I am awaiting my testing results for Celiac Disease, which is an autoimmune disorder...people with this condition suffer immensely when the villi lining the small intestine cave inward and cannot absorb nutrients because of the gluten, which is a "trigger". When it happens to me, I go through horrible sickness and pain...within hours of eating anything containing gluten, once it reaches my small intestine, I get VERY ILL. I was sick for YEARS before it was determined that gluten was the problem. Took it out of my diet, I am no longer sick 24/7/365. If I accidentally "get glutened", I KNOW it even if I'm told it's "clean"...because of the immeasurable pain and illness I feel for DAYS after the incident. You are putting the health of your customers at risk EVERY TIME you sub gluten-free for gluten containing. And why? Because you think it is FUNNY? Nothing ever happens WHILE THEY ARE STILL IN YOUR RESTAURANT maybe...but go home with the people you are POISONING and see what happens a couple of hours later. YOU are the idiot. Do your research man. Really. Live MY life for a few days when I get gluten contaminated.

Wow.

You posted:

Damian Cardone
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 always wondered how much some chef's cared about making something safe for a celiac. I was talking to a friend this morning and she mentioned a facebook post from someone she knew and how he would give people asking for gluten free food regular pasta. I'm not normally so quick to post this but if you look at where he has worked you can see he has has some serious training. Here's the link to his post:
http://www.facebook.com/home.php?#!/profile.php?id=100001260439226&sk=wall

and here is his post....

Damian Cardone
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!

Here's his info on his profile...
Damian J. Cardone has apprienticed under Swiss, Master Chef Kurt Wigger. Damian was the Executive Chef at the Sopris Chalet, Restaurant, Aspen, Co. Executive Banquet Chef at the Tavern on the Green N.Y.C.
After apprienticing under Master Chef Kurt Wigger, Switzerland. Whom, was the last person to study under Du Franze, who was the last person on earth to study under Georges Agustus Esscoffier.
Spending time between Aspen and NYC. In 05 and 06, Damian upheld the position as the wedding/banquet Chef at the Tavern on the Green. Has apeared on Regis and Kelli, Project Runway, numerous P.B.S. segments. Personally cooked for Billy Crystal, Martin Short, Tom Hanks, Segourney Weaver, and George Clooney. Currently resides in Glenwood Springs Colorado as a private chef for hire, and learning how to make tacos.

I am not a friend of his, it is all out there for the world to see, for now anyhow. I have to say I am amazed at the anger and the stupidity of his post. I would love to know where he is working right now and let them know about it. And we wonder why we react sometimes when we eat out....


In Topic: Does All Pancake Syrup Have Gluten In It?

06 August 2010 - 06:39 PM

speaking of pancakes is there any mixs out there besides online that are gluten free?




I am a HUGE fan of the Bob's Red Mill pancake mix. So far that's my favorite. I really can't even tell a difference between that and the "usual" brands as far as flavor goes! :)