Your Allergy Chefs

05/18/2026

Eating out with food allergies is still possible
It's the question we get more than any other, how do you actually do it safely?
After 30+ years in professional kitchens, I'm not a typical guest. I know what to ask. I know what a chef means when they say "I'll take care of it" and when they don't really mean it.
Most parents I meet have stopped going out completely. Not because they don't want to. Because nobody ever told them how.
So we put it down. The 4 questions Mary and I ask every restaurant we walk into. Swipe through.
Save this for the next time you're figuring out where to eat. Send it to a parent who hasn't been to a restaurant in two years.

Full guide and the cookbook at yourallergychefs.com (link in bio)
What's stopped you from eating out? Tell me below.

05/14/2026

Let take a break from the heavier posts this week.

These are potato and pea croquettes one of the recipes I get asked about more than almost anything else from our book.

I came up with them years ago for events where we had kids with multiple food allergies and the typical "we'll see what we can do" wasn't going to work. We needed something that would actually look like food, taste like food, and be safe for everyone at the table.

That's how most of our recipes started. Not "what can we strip out" but "what would a kid actually want to eat that we can build safely."

Crispy outside. Soft inside. Top 9 allergen-free. Full recipe and around 100 others in our book At Home With Your Allergy Chefs.

If you make them, send me a picture. Mary and I love seeing the food in your kitchens.

05/13/2026

I want to talk about something that's been on my mind this whole week.

Every year in this country, around 200,000 people end up in the emergency room because they ate something that triggered a food allergy. A lot of them are kids. And in less than two months, California is going to become the first state to require chain restaurants to label every allergen, on every menu.

I've been a chef for over 30 years. I've worked in some of the biggest kitchens in the country, including Walt Disney World. And I'm going to tell you what nobody else seems willing to say most restaurants are not ready for what's coming. And it's not because they don't care.

It's because nobody ever trained them.

Culinary schools focus on technique. Health departments focus on temperature. When a guest walks in with a serious allergy, most kitchens are improvising. Every single time.

That's why Mary and I wrote our two books. One for families navigating this at home. One for chefs and food service teams. We wrote them because the gap was real, and somebody needed to fill it.

If this is your world as a parent, a chef, a restaurant owner, a school nutrition director. I'd love to hear what you're seeing. Drop it in the comments. Today, on Day 2 of Food Allergy Awareness Week, we go.

05/11/2026

Food Allergy Awareness Week begins today. May 10–16.

33 million Americans live with food allergy. 1 in 13 children. 1 in 10 adults. And every year, this is the week the country pauses to recognize what it actually means to live with this every day.

Today, we're launching something we've been building for a long time.

A free guide for families newly diagnosed everything we wish someone had handed us in our first week. Click the link in the comments to grab it.

This week, we'll be sharing one piece of the story every day: a recipe, a protocol, a tip, a behind-the-scenes from our kitchen. Save the posts that matter. Share the ones someone you know needs.

Wear teal today. Use . Let people see this community.

We go all week.

05/10/2026

Five things I wish someone had told us about food allergies before we needed to know:

1. The diagnosis isn't the end. It's day one. Most parents leave the allergist's office with a prescription and a panic, not a plan.

2. Your child's school will need more from you than a form. Most schools have the form. Few have a real protocol.

3. Restaurants that say "we can accommodate" aren't lying. They're often just unprepared. Ask different questions.

4. The grocery bill goes up. The cooking time goes up. You will get tired. That's normal.

5. You'll find your people. Other allergy parents become some of the most generous, organized, practical people you'll ever meet.

Mary and I wrote At Home With Your Allergy Chefs for the family on day one of this. The book we wish someone had handed us.

Food Allergy Awareness Week starts tomorrow. We've got something special dropping Monday morning.

What would you add to this list? Comment below, someone reading might be on day one right now and needs it.

05/09/2026

Red Red.

It's a Ghanaian black-eyed pea stew with tomato, onions, and fried plantain. Naturally free from the top 9 allergens. No allergen swaps, no compromise.

When families ask us "what can we actually eat?" after a new diagnosis, we don't give them a list of what's off-limits. We give them food like this real recipes, from kitchens around the world, that are safe by design.

The book has 100+ recipes built on this same idea. Comfort food that doesn't ask anyone to give anything up.

What's a dish from your family or culture that's naturally allergy-friendly? Drop it in the comments, I want to hear it.

05/08/2026

15 different ways milk hides on an ingredient label.

Most parents reading the back of a packet are looking for one word: milk. The label uses casein. Whey. Ghee. Lactalbumin. Lactoglobulin. Curds. Custard. Sometimes "natural flavors" is enough to mean something a kid can react to.

When my wife Mary and I work with families newly navigating dairy allergy, this is the moment most of them break: the realization that a "simple" grocery run now requires reading ingredient labels like a chemistry textbook.

Here's a starter list of the names you'll see most often. Save it. Print it. Put it on the fridge. The full list and what to do at restaurants is in our book, At Home With Your Allergy Chefs.

What's caught you off guard on a label? Tell us in the comments, chances are someone else needs to hear it too.

04/19/2026

04/04/2026

Just tried Diaya’s Mac & Cheese. Super easy to make and very delicious. The pasta was just the right texture and there was just enough sauce to make it creamy. if you have tried it add you comment below.

03/15/2026

If you’re looking for something different for Easter, check out our allergy free, but not flavor free dish 

Did you know that chicken-fried steak was born in Texas? This delish, allergy-friendly version from Your Allergy Chefs keeps the OG taste of the real deal - think a fried chicken clone served with a peppery sauce - without allergens like wheat, dairy, egg. We love that you can sub in cube steak for the beef burger. Plus, the creamy 'cheeze' sauce has a hidden, healthy ingredient that'll help you sneak in Vitamin A + minerals and good carbs. What is it? Find out: https://www.allergicliving.com/recipes/allergy-friendly-chicken-fried-hamburger-steak/