Food Allergy Scare in the Test Kitchen
For the most part, I’ve been able to cook without issue in the Test Kitchen with my food allergies: legumes, including peanuts, soy, as well as a few other raw nuts. I’ve been able to cook with ingredients to which I’m allergic, touch them, and even taste them in small doses, until today.
I usually set up my station on the baking bench, which is prime real estate in the Test Kitchen. The bench gives me plenty of room to spread out and stay organized. The past couple of weeks, however, I’ve been setting up my station next to one of the stoves because I’ve been doing a lot of stove top cooking. Occasionally, another intern or test cook will hop onto one of the burners next to me.
As I was mising one of my recipes, another intern set up shop one burner over for deep frying in a Dutch oven. I felt a tingle in my throat after the oil came to temp and didn’t think much of it. I figured it was just the haze being generated from the hot oil (which was too hot) when the food hit it. I checked to make sure the hood was on, and continued with my work. Ten minutes later, the tingle was getting worse, and I knew something was up — my throat was getting scratchy and my breathing labored. I asked the intern what kind of oil she was using, and felt the blood drain out of my face when she said, “Peanut.”
I was nervous, but not in a full blown panic attack just yet — I was still able to take full breaths, but it was a struggle. I quietly excused myself and sat outside for a few minutes. Without much of a change, I knew I needed to get some Benadryl into my system fast, or I’d be going home early, possibly in an ambulence. The meds kicked in about 20 minutes later and, although I was a zombie from the allergy pill, I was thankfully alive and breathing.
I never thought I would need the Epi-pen my food allergist gave to me, but I’m definitely going to carry one with me from this day forward. Funny thing; I can have a bite of peanut butter, eat a few peanuts or legumes, and not have that kind of reaction. I guess it’s different when you’re breathing it directly into your lungs.
I suppose this means I’ll never have a career at an establishment that uses peanut oil in the fryers. Sorry Paula Deen.
Browse Culinary Arts Schools & Colleges
- Program areas include Culinary Arts, Culinary Management, and more
- Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
- Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
- Alumni have appeared in reality competition shows such as Top Chef
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
- A private, accredited distance learning college based in Norcross, Georgia founded in 1987.
- Ensures that service members, their spouses and veterans can maximize their military education benefits.
- Gives students the option to customize monthly payments to fit their budgets and lifestyle.
- Offers all-inclusive tuition: textbooks, learning materials, and academic support are covered in the cost.
- Allows alumni to enroll in any future program at a reduced rate.
- Online Courses