Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

idonteatwheat

Controversial Facebook Post By Chef

Recommended Posts

The article jerseyangel just posted has this final quote...

"... earlier this month the Times reported that a growing number of "purist" chefs are pushing back against what they see as excessive customer fussiness. Celebrity chef David Chang says he thinks "The special requests are ridiculous. My personal opinion is that a lot of people say they have a special allergy or they don’t like something so they can get better service." [Via Zagat Buzz]

gee, that kind of attitude doesn't help our situation one bit... :angry: :angry: requesting gluten-free meals isn't being "fussy" :blink:

Do you guys think people would "pretend" to have allergies to get better service?? I think the OPPOSITE happens.


"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif

Share this post


Link to post
Share on other sites

once you go viral...it's hard to "take it back"...he can run, but he can't hide....scurry, little mouse, scurry....!! :lol:

BTW, he trashed EVERYONE on his page, not just us...he is one angry, messed up dude....sad...

I made screen shots just encase. I imagine tons of folks did the same. That's how it goes in the viral world. :)


If you over-salt a dish while you are cooking, that's too bad. Please recite with me the real woman's motto: 'I made it, you will eat it and I don't care how bad it tastes!'-unknown

Share this post


Link to post
Share on other sites

I am still rather irritated by the Times article!!!....chefs are perceiving special requests as "excessive customer fussiness"...!! WOW!! what happened to the food SERVICE industry?? If I am paying outrageous prices for my meals, you should specialty prepare it, no matter what I request!!

If just one of these outspoken "chefs" would develop a food allergy or intolerance, he/she would change that arrogant stance in a heartbeat.

This whole thing makes me so angry....can I say swear words on here?? :unsure: ah, okay....I'll just THINK them....:D :D :D


"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif

Share this post


Link to post
Share on other sites

In contrast you have Ming Tsai, a chef with a child with food allergies who is active with education for food service in this area. I wonder how he feels about this debacle. He should be encouraged to speak out for better training and education.

Share this post


Link to post
Share on other sites

...........As many of our gluten intolerant patrons know, we take extremely thorough and careful measures to insure the quality and edibility of our products to all of our customers............

....Our procedures for preparation are designed to prevent cross contamination, are strict and they are followed by our kitchen staff...........

This is good to know.


"But then, in all honesty, if scientists don't play god, who will?"

- James Watson

My sources are unreliable, but their information is fascinating.

- Ashleigh Brilliant

Leap, and the net will appear.

Share this post


Link to post
Share on other sites

Mr. Cardone is not employed at any Beau Jo's restaurant. Our Glenwood Springs restaurant, where Mr. Cardone was briefly employed in early 2008, has been closed for almost a year. During the short time that he was employed at the Glenwood Springs restaurant, we received no reports of gluten poisoning. As many of our gluten intolerant patrons know, we take extremely thorough and careful measures to insure the quality and edibility of our products to all of our customers. We are remarkably aware of the issues confronting those who are gluten intolerant due to lifelong friendships with several people who suffer this unfortunate affliction. We offer a limited number of gluten-free products that we are confident will not be harmful to our friends and other members of the public. The despicable comments made by Mr. Cardone were posted almost 3 years after he was terminated at our company. The statement he made clearly demonstrate that he never engaged in these activities while at Beau Jo's since we are unable and unwilling to offer a gluten free pasta due to the possibility of contamination with products that contain gluten. We currently have gluten free pizza and sandwiches. The sandwich bread and the pizza crust are made by "Deby's Gluten Free". Our procedures for preparation are designed to prevent cross contamination, are strict and they are followed by our kitchen staff.

Great! Thank you for taking these measures.


 

 

Share this post


Link to post
Share on other sites

Is anyone here mildly annoyed by the statements made by the journalist and physician focusing on the minor issues with only a passing reference to the "oh by the way..it can lead to cancer, etc" as a mere afterthought? It almost makes me cringe when the "experts" seem so much like the doctors I would have avoided after I knew better.

What else would you expect from people who have spent years telling their patients they suffer from Irritable Bull Sh*t???


Neroli

"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973

Lactose free 1990

(Mis)diagnosed IBS, fibromyalgia '80's and '90's

Diagnosed psoriatic arthritis 2004

Self-diagnosed gluten intolerant, gluten-free Nov. 2007

Soy free March 2008

Nightshade free Feb 2009

Citric acid free June 2009

Potato starch free July 2009

(Totally) corn free Nov. 2009

Legume free March 2010

Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

Share this post


Link to post
Share on other sites

Some of the comments on these articles are appalling! So many people seem to think this is just made up or an excuse to be picky or get better service. How crazy is that. First of all I LOVE to eat. One of my favorite parts of travel was to try different foods. Do these people think I like the idea that I will never have beignets in New Orleans again? Not to mention the other fabulous dishes that are started with a roux. No crabcakes in Baltimore. No cheesesteak in Philly? The list goes on and on! I also like the suggestion that we should just make our plain food at home and leave dining out to "normal" people. As if we don't deserve a meal out now and then? That's enough to raise a person's blood pressure!

Share this post


Link to post
Share on other sites

From the comments

"I happen to know the whereabouts of this Damian Cardone. He is living with his new fiance, in Sea Girt, NJ. I am friends with XXXX and I think the guy is a total jerk. The town of Sea Girt should be notified of this guy who is now probably looking for employment since his reloction to New Jersey."

I "X'd" out the fiance's name but it's in the comments if you go read them.


Diagnosed Eczema 1964 aged 16 but with what I know now from research am sure it was Dermatitis Herpetiformis

Diagnosed Irritable Bowel Syndrome 1969 at age 21 but had it from age of 12 many painful episodes over the years( was probably Coeliac all along)

Diagnosed Hashimoto's Disease/Hypothyroid November 1994

Low B12 November 2006

Low B12 (still!) July 2007 Docs are happy with results just above low end of normal..*sigh*....still need to resolve it

Gluten free since October 2006 after failing gluten challenge

Diagnosed Hiatus Hernia and Los Angeles Grade A reflux via endoscopy October 2007

Diagnosed with Coeliac Disease via same endoscopy / biopsy October 2007 (took them long enough!) despite being gluten-free damage still evident although had been taking iron tablets for iron deficiency without realizing they contained gluten. Subsequent blood tests show :Positive Anti-Gliadin IgA EIA antibodies, Positive Endomysial antibodies ,Positive tTG IgA antibodies of 300 ("normal" range 0-15)

Auto-immune disease goes back at least 5 generations in my family (and counting) Mainly Type 1 diabetes and rheumatoid arthritis.

Number 1 Son has Type 1 diabetes ..diagnosed March 2007 at age 31, number 2 son aged 24 is A/I disease free so far ,daughter has lichen planus ( similar to psoriasis) diagnosed 2003 at age 17 am now wondering if it is DH but with flippancy of the young she won't get any testing done

Share this post


Link to post
Share on other sites

The article jerseyangel just posted has this final quote...

Celebrity chef David Chang says he thinks "The special requests are ridiculous. My personal opinion is that a lot of people say they have a special allergy or they don


K Wylee

Gluten Intolerant, Positive test, June 2010

Casein sensitivity, Positive test, June 2010

Reactive to soy, most processed foods & preservatives, June 2010

Share this post


Link to post
Share on other sites

I think celebrity chef David Chang should stick to cooking for celebrities, so many of whom are giving gluten free a bad name. They probably won't notice if they are glutened!!


Neroli

"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973

Lactose free 1990

(Mis)diagnosed IBS, fibromyalgia '80's and '90's

Diagnosed psoriatic arthritis 2004

Self-diagnosed gluten intolerant, gluten-free Nov. 2007

Soy free March 2008

Nightshade free Feb 2009

Citric acid free June 2009

Potato starch free July 2009

(Totally) corn free Nov. 2009

Legume free March 2010

Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

Share this post


Link to post
Share on other sites

Mr. Cardone is not employed at any Beau Jo's restaurant. Our Glenwood Springs restaurant, where Mr. Cardone was briefly employed in early 2008, has been closed for almost a year. During the short time that he was employed at the Glenwood Springs restaurant, we received no reports of gluten poisoning. As many of our gluten intolerant patrons know, we take extremely thorough and careful measures to insure the quality and edibility of our products to all of our customers.

....

Our procedures for preparation are designed to prevent cross contamination, are strict and they are followed by our kitchen staff.

Thanks for joining up and letting us know the real story Beau Jo's. It is great to hear that restaraunts like yours are making a real effort to serve gluten-free people safely. If I lived in CO. I would be sure to stop in and eat there, if it was still open that is. Seems to me your establishment got a raw deal from this incident and it was nothing to do with your operation. More likely a disgruntled ex-employee is the cause.

I hope things work out well for your restaraunt business, in spite of the negative publicity generated by Mr. Cardone's FB posts.


Proverbs 25:16 "Hast thou found honey? eat so much as is sufficient for thee, lest thou be filled therewith, and vomit it."

Job 30:27 My bowels boiled, and rested not: the days of affliction prevented me.

Thyroid cyst and nodules, Lactose / casein intolerant. Diet positive, gene test pos, symptoms confirmed by Dr-head. My current bad list is: gluten, dairy, sulfites, coffee (the devil's brew), tea, Bug's Bunnies carrots, garbanzo beans of pain, soy- no joy, terrible turnips, tomatoes, peppers, potatoes, eggplant, celery, strawberries, pistachios, and hard work. Have a good day! 🙂 Paul

Share this post


Link to post
Share on other sites

I have to add.....my best friend is a chef and she has always happily prepared the food as the customer requests. That is her JOY! To make the people happy and enjoy the dining experience.

For these "celebrity chefs" to whine about catering to "picky eaters" --a group I guess we fall into :o ??--I say maybe it's time to do something else!

As the number of people who have food allergies grows, (and more people are properly diagnosed with gluten intolerance/celiac) the restaurants will have to make adjustments accordingly---or go out of business!

As for Chef Chang....his comment is as equally absurd as Mr. Cardone's. Boo on you, mister!

I would say this guy has created quite a stir with his angry rants and maybe it will benefit us in the long run!!


"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif

Share this post


Link to post
Share on other sites

Thanks for joining up and letting us know the real story Beau Jo's. It is great to hear that restaraunts like yours are making a real effort to serve gluten-free people safely. If I lived in CO. I would be sure to stop in and eat there, if it was still open that is. Seems to me your establishment got a raw deal from this incident and it was nothing to do with your operation. More likely a disgruntled ex-employee is the cause.

I hope things work out well for your restaraunt business, in spite of the negative publicity generated by Mr. Cardone's FB posts.

Me too! If we can be of assistance....just ask.


Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

Share this post


Link to post
Share on other sites

Apparently, the celiac/gluten intolerant population has power!

The following was copied from that so-called chef's facebook page:

Former Glenwood chef's Facebook comments anger celiac sufferers

By Heather McGregor

Post Independent Editor

POSTED: 03/31/2011 12:35:25 PM MDT

UPDATED: 03/31/2011 12:39:15 PM MDT

A former Glenwood Springs waiter and chef has caused an online uproar among the celiac disease community for his Facebook page posting about disregarding requests for gluten-free meals.

Damian Cardone, who worked as a chef at the Sopris Restaurant and Buffalo Valley, and more recently worked as a waiter at Florindo's, posted the message on his Facebook page March 10.

The message was discovered this week by celiac disease online advocate Shauna Ahern and posted to her Facebook page, "Gluten-Free Girl." It was picked up by other activist blogs and resulted in hundreds of phone calls to Florindo's from outraged people across the country.

Cardone left his position at the restaurant March 15, according to Florindo's owner Florent Gallicchio, and has moved back to the East Coast, according to his former boss Kurt Wigger, who owned the Sopris and Buffalo Valley.

In the March 10 post on Facebook, Cardone wrote, "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 em our pasta, Which I make from scratch with high gluten flour." (sic)

Read the rest of this report at PostIndependent.com.


Self diagnosed gluten intolerant, gluten free since 12/09.

Diagnosed with fibromyalgia about 15 years ago. Fibro symptoms have improved but not gone away with gluten free living.

Osteoarthritis, mostly in hands and neck and lumbar spine. Not sure if going gluten-free has helped that problem, but it certainly can't hurt. (Am very grateful that so far no sign of the RA that is devastating my mother lately.)

Considering a dairy free trial. Considering.

Share this post


Link to post
Share on other sites

http://www.postindependent.com/article/20110406/VALLEYNEWS/110409941/1083&ParentProfile=1074

There was an article in the Colorado paper painting the restaurant as a victim in all of this, and perhaps to some extent they are, but on a blog someone mentioned two photos on the chef's FB page that showed a kitchen with a group of people and I believe one of the captions mentioned the restaurant or a timeline that led to that and the other one is all over the news showing him in a Chef's coat. It would be nice to clear that up and know which kitchen that photo was taken in as I would find it hard to imagine a chef with such training who was only waiting tables happily posing as a chef. I guess I am just saying it would be easy to say he was a waiter after the fact to limit liability and negative press so seeing the kitchen in the restaurant would help clear that up.

I would hate for this to be twisted into something that puts us all in a negative light since the chef already had that vehement opinion. This really becomes an ethical dilemma, as a person with food issues I want to avoid anyone else becoming ill at a restaurant but where is the line where you stop with negative reviews to travel/restaurant sites (yelp, urban spoon, etc)? It is a different situation from a health inspector finding obvious problems. It is a hard call, what do you all think?

Share this post


Link to post
Share on other sites

http://www.postindependent.com/article/20110406/VALLEYNEWS/110409941/1083&ParentProfile=1074

There was an article in the Colorado paper painting the restaurant as a victim in all of this, and perhaps to some extent they are, but on a blog someone mentioned two photos on the chef's FB page that showed a kitchen with a group of people and I believe one of the captions mentioned the restaurant or a timeline that led to that and the other one is all over the news showing him in a Chef's coat. It would be nice to clear that up and know which kitchen that photo was taken in as I would find it hard to imagine a chef with such training who was only waiting tables happily posing as a chef. I guess I am just saying it would be easy to say he was a waiter after the fact to limit liability and negative press so seeing the kitchen in the restaurant would help clear that up.

I would hate for this to be twisted into something that puts us all in a negative light since the chef already had that vehement opinion. This really becomes an ethical dilemma, as a person with food issues I want to avoid anyone else becoming ill at a restaurant but where is the line where you stop with negative reviews to travel/restaurant sites (yelp, urban spoon, etc)? It is a different situation from a health inspector finding obvious problems. It is a hard call, what do you all think?

I thought that the "PT waiter" could be a CYA statment. But, according to his FB, he was trying to establish himself as a private chef. He may have taken a part time job to make ends meet. His comments about Valentines Day could be as a waiter or cook. The pics of him in the commercial kitchen could be older, from another place.

I don't think we should post bad reviews unless we have been to the restuarant & had a bad experience. There are legal issues with a review that isn't true.


 

 

Share this post


Link to post
Share on other sites

I think the responsibility still clearly lies with the restaurant and their employee.

If the restaurant owner is dedicated on a go forward to providing gluten free menu items, and performing the same due diligence as would any other restaurant with good intentions in this regard, then good word will get around in the same way the bad word made its way across lines of communication.

I might agree that it seems unfair that the restaurant is made a public example if they were indeed performing this due diligence. But were this my restaurant, and I yearned to let people know how much I truly cared about my gluten intolerant patrons, I would have made sure that MOST of the article covered the lengths to which I go to perform that due diligence, not make it a "oh, poor restaurant who is getting the short end of the stick". It sounded more like a puff piece to me. That business owner is not going to win gluten intolerant patrons that way. I have a feeling though, with the still small numbers of people eating gluten free, & the old adage of NO SUCH THING AS BAD PUBLICITY, they're not exactly hurting.


K Wylee

Gluten Intolerant, Positive test, June 2010

Casein sensitivity, Positive test, June 2010

Reactive to soy, most processed foods & preservatives, June 2010

Share this post


Link to post
Share on other sites

I would never post a review unless I had actually eaten at the restaurant. I will say that when this first was posted I looked at their reviews on Trip Advisor and very few were flattering. This was before the "scandal" broke and none of them were from celiacs. Mostly along the lines of "used to love this place but it's gone way downhill" and "don't waste your money". So they can't 100% blame their shoddy reviews on the gluten free community!

Share this post


Link to post
Share on other sites

I noted the same, lynnelise. Nearly every business has to go into damage control mode at some point over something, and it is entirely proper that they defend whatever reputation they have, but you can't blame the public for talking about something so brainless and harmful and wanting to know (and everyone else to know) where that idiot worked.


Neroli

"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973

Lactose free 1990

(Mis)diagnosed IBS, fibromyalgia '80's and '90's

Diagnosed psoriatic arthritis 2004

Self-diagnosed gluten intolerant, gluten-free Nov. 2007

Soy free March 2008

Nightshade free Feb 2009

Citric acid free June 2009

Potato starch free July 2009

(Totally) corn free Nov. 2009

Legume free March 2010

Now tolerant of lactose

Celiac.com - Celiac Disease Board Moderator

Share this post


Link to post
Share on other sites

what a spineless jerk. Huge shame on him.

Share this post


Link to post
Share on other sites

I didn't notice this until today. It's horrible :( Hopefully all the publicity will make people think twice about gambling with our health.


27, F, from the beautiful area of Twente in the Netherlands. English is not my first language, so I apologize for any errors.

Symptoms started in 2007, but no link to celiac disease was found until 2009. I learned of celiac disease through the internet, my doctor never recognized it. She put me on a diet before tests were done, so the initial tests failed. My GI advised me to do a gluten provocation, which had to be stopped too soon to take a reliable biopsy. Based on symptoms such as vitamin deficiencies, GI problems and osteopenia my diagnosis now is: glutenintolerant, suspected celiac disease. This diagnosis was in march 2010, and I've been so much better ever since.

Share this post


Link to post
Share on other sites

Wow, that is scary. I pretty much just go to Jason's Deli now because they handed me a copy to keep of their Gluten free menu, and they ask me every time if it is an allergy, and then they write "Gluten allergy" on the order sheet so that the cooks will change their gloves and be careful of cross contamination. I am seriously afraid of going into a restaurant that has the attitude of this ignorant chef.

Share this post


Link to post
Share on other sites