A Disgrace to the Word “Hospitality”

by Jennifer Iannolo | Print This Page

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There are few things that disturb me as much as malice. When it pertains to someone’s health, however, it takes things to a whole new level, particularly from someone who works in an industry dedicated to hospitality.

The problem, you see, is that many chefs do not fully understand what gluten intolerance means, and how it affects the body when ingested. The person does not drop to the floor in anaphylactic shock unless there is a severe gluten or wheat allergy involved; gluten has a different effect, and it is not always immediate. For me, it can come 2 days later, when my hands suddenly seize up and I’m unable to walk.

One chef who is ignorant of the details finds it amusing to purposefully give his dining guests a hefty dose of gluten, because he doesn’t believe it’s a real problem. He’s also a sociopath, but that’s for someone else to examine. Said chef was unwise enough to post his malevolent actions on his Facebook wall, and someone naturally took a screen shot to share the warning.

Chef Damian J. Cardone is a disgrace to the restaurant industry, and a fine example of ignorance in action. It is likely that he posted what he said to get some attention, and I’ll give him just that — by warning the dining public to steer clear of any establishment employing such a gleefully malevolent human being.

His utter lack of knowledge — and that of other chefs — is partly the reason why I’ve been offline so much these days, as I put together a program to provide the restaurant industry with the tools to be part of the solution.

I am out to change the restaurant industry, and if you’d like to be a part of that, please reach out. We’re going to need lots of assistance, I can clearly see.