Spa chef details food-allergy challenges

Jan. 21, 2010 – Food allergies and
sensitivities are posing enormous challenges to the
hospitality industry, the Canadian Pastry Chefs Guild learned in a presentation
at their meeting Wednesday evening at Lentia Enterprises in Brampton, Ont.

Jan. 21, 2010 – Food allergies and
sensitivities are posing enormous challenges to the
hospitality industry, the Canadian Pastry Chefs Guild learned in a presentation
at their meeting Wednesday evening at Lentia Enterprises in Brampton, Ont.




Christopher Ennew, executive chef at Ste. Anne’s spa in
Grafton, Ont., told the guild about his role at the spa and how it has changed
over the years as more and more guests with special dietary needs come through
the doors.

“For example, now I hear some people with celiac disease
can’t have sugar, so I have to look for sugar-free dried fruit suppliers,” he
said. “But sometimes my suppliers change their suppliers, and I don’t find out
about it until some time later.”

Ennew also commented on trends in dessert, such as portion
sizes becoming smaller, and, assisted by Steven Pazder, he prepared some of the
sweet but healthful snacks he often makes for guests at Ste. Anne’s.

“Today, when it’s afternoon coffee time, if you put out a
plate of cookies and a plate of doughnuts, the plate of cookies will be long
gone before the doughnuts,” he said.

Guild member and industry veteran Flemming Mathiasen
concurred, recalling that when he came to Canada in the 1960s from Denmark, he
was shocked at the sizes of desserts Canadians were consuming.

In other business, the guild announced a membership discount
special for students, who can join for only $20. Also, there will be no February meeting, but the guild is planning some special events for March and
April.

For more information and updates, see the guild website.