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Menu planning for special diets
By Liana Robberecht
April 11, 2011
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Understanding lactose, gluten intolerances and cooking for the vegan diet
You always hear that bad things happen in three. For kitchens, those three things are gluten, dairy intolerances and the dreaded vegan requests made last minute.
Here’s the scene: it’s a busy service, everyone is moving in the kitchen, and the front of the house is eagerly waiting wait their food. It’s crunch time, and the kitchen is on top of their game. A nervous server then comes in during middle of plating and says, “Chef, I have a person who can’t have any dairy or wheat, what can I serve them?”
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Cursing, wondering why this person could not identify their allergy when first seated, it’s time to dial into “Plan B”.
It’s no hidden secret that gluten and dairy intolerances are on the rise, and it seems more people are choosing to become vegans. Customers are requesting last minute menu changes on the fly. A back-up plan needs to be set in place, which I like to call “Plan B.” “Plan B” are go-to items that can be readily available to execute with minimal time lost. It’s important for every kitchen to have gluten-free, dairy-free, vegan items in their inventory and even more important to know how to use them. Being well prepared will ensure calmness in an already stressful environment and offer something more creative than a “stirfry” to your customer. To be prepared for these tolerances and lifestyle choice, you must first understand what they are.
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Lactose intolerance: This happens when the small intestine does not make enough of the enzyme lactase. Enzymes help the body absorb foods. Not having enough lactase is called lactase deficiency.
Gluten intolerance: In wheat, barley, rye, and low level oats is a rubbery like protein called “gluten.” This substance is what helps the dough bind, which you would see with baked breads and other baked foods. Although these grains contain gluten, which can cause a gluten allergy in sensitive people, they also contain a number of other proteins that can cause allergy symptoms.
Veganism: This is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines.
Here, at the Petroleum Club, we mentally prepare ourselves before every busy service and have a check list of the “Plan B” go-to items. We make sure we have fresh fish, cooked pulses, rice paper, noodles, a variety of vegetables, herbs, seasonings, sauces without flour etc. Our next step is to decide what to make from those items ie: steamed lemongrass halibut with charded bok choy, or gingered vegetable salad rolls, braised tofu and mushroom to name a few. We have gluten-free bread crumbs for encrusting proteins, etc. We prepare ourselves to be ready for those last minute menu change requests during a busy service time. Our customers appreciate having a meal that is creative, tasty and suitable for their allergies or lifestyle choice.
About the author:
 Liana Robberecht, Executive Chef, Calgary Petroleum Club, began her training with the Professional Cooking Program at Northern Alberta Institute of Technology (Edmonton), passing the Red Seal qualifying examinations in 1995. Chef Liana is passionately committed to regional cuisine, and a farm-to-table philosophy pervades the three kitchens and staff of 45 under her leadership. She has a number of professional memberships under her belt, including the Alberta Apprenticeship and Industry Board and the SAIT Advisory Committee for the Professional Cooking Program.
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