Master Chef Daniel Ayton, vice president of the World Association of Master Chefs in Belgrade
Allergens in catering - caterers learn how to take care of the guest's health
The world is rapidly changing in all fields, so new knowledge does not bypass the field of gastronomy either. In the past, it was important to feed the guest well and satisfy his taste, to satisfy all the senses of the more discerning, and today it is equally important to take care of the guest's health and his specific needs. Allergens in catering was the topic of lectures in Metro HoReCa center.
Chefs who think of the future are educated in time how to host people who cannot tolerate gluten or are sensitive to some other allergens in food.
Daniel Ayton, vice president of the World Association of Master Chefs and a world-renowned culinary master, was a guest of Belgrade and the HoReCa center of the company METRO Cash & Carry Serbia, where he held a one-day theoretical seminar on the current topic - allergens in catering in accordance with the new European law.
- With this kind of education, we are going one step ahead and we believe that our profession will also ask when this Law will be adopted in Serbia - said Uroš Urošević, manager of the HoReCa center, welcoming the guest from Great Britain.
Ayton is committed to introducing its colleagues to the handling of allergens in light of the European standard and legislation that came into force in December 2014. In accordance with that law, it will be mandatory in all catering facilities to clearly mark the food, so that guests can have an accurate insight into the contents of the food. Namely, there are more and more people who are sensitive to different allergens, so restaurateurs do everything to prevent or at least reduce the possibility of causing health problems to one of the guests.
- The fact that 150 million people in Europe suffer from allergies indicates that this is one of the most prevalent diseases. The new law, which should soon enter into force in Serbia, will define this important issue in the hospitality industry. The restaurateurs will have to be precise and detailed in their communication with the guests regarding the presence of allergens in the dishes, in order to exclude any possibility of endangering health - said Daniel Ayton, addressing colleagues, heads of Belgrade restaurants and hotels.
He explained to those present that every boss must have a few minutes to talk with a guest who emphasizes that he has problems with allergens. It goes without saying that a true professional will have enough knowledge to assess what he can offer such a guest, and in a joking tone he added that direct contact with the guest is the most efficient and safest way to avoid an ambulance in front of the restaurant, which is not a good recommendation for anyone.
Daniel Ayton has done a lot to spread awareness about the consequences of celiac disease and other allergy-related diseases. His engagement had a significant impact in the field of catering, bringing about the application of special rules and regulations, and the seminar he held is extremely important for education and raising awareness about this important topic in Serbia as well.
During the seminar, he talked about dealing with allergens, food intolerance, celiac disease, as well as the way to label and present food and gastronomic products.
Precisely because of the respect for the highest world standards of food quality and safety through the entire chain of production, storage and sales that they are developing, Metro Cash & Carry Serbia strives to be the initiators of introducing good practices in all segments of the hospitality industry in our country.
Gastro-education, the mission of the HoReCa center
The HoReCa Center is a unique and the most modern training center for hospitality professionals in Serbia and the region. The center organizes more than 100 different types of training for chefs, confectioners, bakers, baristas and bartenders on an annual basis. The HoReCa center represents strong support in the development and promotion of local catering as one of the most promising sectors in Serbia.
Daniel Ayton biography
He also cooked for the British Queen
Daniel Ayton is the Vice President of the World Master Chef Society (WMCS) in the UK and is a renowned chef with almost 30 years of experience. He had the honor of cooking even for the British Queen, and he contributed to gastronomy in the areas of "Fine Dining" and banquet service. During his career, he worked with famous master chefs, such as the legendary Pierre Larapidie, and in hotels such as "The three Michelin starred Paul Bocuse Lyon", "The Grosvenor House Park Lane", "Hotel Des Burgues Geneva". He is currently employed in two London hotels, "The Saint James Court" and "51 Buckingham gate". He has won numerous international awards.
Branka G. Gajić
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