tag:blogger.com,1999:blog-6226269873507053740.post6250070897596321860..comments2024-03-27T22:53:43.943-04:00Comments on Daffey Thoughts: What a loss to the culinary world David Griffeyhttp://www.blogger.com/profile/06629314279592541401noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6226269873507053740.post-30719737804549300922022-12-23T11:47:50.239-05:002022-12-23T11:47:50.239-05:00That's what I always tell them. Even if they ...That's what I always tell them. Even if they don't turn a coin with a talent they have, they can still develop it for their sake and others'. David Griffeyhttps://www.blogger.com/profile/06629314279592541401noreply@blogger.comtag:blogger.com,1999:blog-6226269873507053740.post-796020268891228942022-12-22T17:56:05.038-05:002022-12-22T17:56:05.038-05:00No talent cultivated goes to waste. I'm sure h...No talent cultivated goes to waste. I'm sure he'll be blessing those around him for years to come even if he most likely won't make his living from this. Bernadettenoreply@blogger.comtag:blogger.com,1999:blog-6226269873507053740.post-38554370689691211722022-12-22T11:32:35.536-05:002022-12-22T11:32:35.536-05:00I didn't figure you were casting stones. We&#...I didn't figure you were casting stones. We've said he ought to find a way of doing something like that; chef for those with allergies. There sure is a market, given the continued growth in food allergies. But I think for him the multitude of fiery hoops he would have to jump through, and the heavy limitations he has, would have worked better if he was already established or at least on his way when this hit. As it was, knowing it could be a wave of obstacles to overcome with no way of knowing where he might end up, caused him to go back to his original plans - before his talents in the kitchen caused so many to encourage him along that line. David Griffeyhttps://www.blogger.com/profile/06629314279592541401noreply@blogger.comtag:blogger.com,1999:blog-6226269873507053740.post-20263783748848749932022-12-21T19:46:08.476-05:002022-12-21T19:46:08.476-05:00I should clarify I'm not blaming him or y'...I should clarify I'm not blaming him or y'all. I know how things can be with schools and government. Those were the ones I was complaining about that spend too much time telling us what we can't do rather than figuring out what we could.<br /><br />And I'd say if his allergy is that severe, it would be the same for others and that would make him a good chef for them since he would be more sensitive to possible allergens than a regular chef. (Hope I'm being clear.)Nate Winchesternoreply@blogger.comtag:blogger.com,1999:blog-6226269873507053740.post-30625543343519951442022-12-21T15:55:35.931-05:002022-12-21T15:55:35.931-05:00He had just started school for the program - sort ...He had just started school for the program - sort of pre-chef classes. That's when this hit. It's so severe he can go into anaphylactic shock if he even gets a whiff of fish while they're cleaning the seafood counter on the other side of a Walmart supercenter. The allergist says his test was the most extreme result he's ever seen. The cooking school said no program would accept him with that sensitive of an allergy, it just wouldn't be a risk they could take where even the slightest fish element could send him over. For that matter we wonder what he will do in life in business settings with people bringing lunches and having meals and going out and eating for business lunches and whatnot. We can't go to a restaurant if it serves fish for fear of cross-contamination. But this isn't unique to us. I think I've mentioned the BBC article a few years ago that said food allergies have exploded over the last couple decades, since the late 1990s. I can't help but think there must be some reason, but nobody seems in a terrible hurry to figure it out. David Griffeyhttps://www.blogger.com/profile/06629314279592541401noreply@blogger.comtag:blogger.com,1999:blog-6226269873507053740.post-17872451329205393332022-12-21T15:23:48.245-05:002022-12-21T15:23:48.245-05:00With so many dietary restrictions out there (both ...With so many dietary restrictions out there (both voluntary and medical) I'm actually rather surprised there isn't an option for gourmet cooks for said restrictions. Surely folks allergic to seafood like him would love high quality meals. <br /><br />I dunno. Seems like once upon a time America was a land where you figured out what you can do, nowadays it feels like it's all about what you can't do.Nate Winchesternoreply@blogger.com