This month's Cookie magazine features a profile of Ming Tsai, owner of yummy-sounding restaurant Blue Ginger in Massachusetts (Rice Paper Wrapped Salmon with Lobster-Sake Sauce! Crispy Organic Coconut Shrimp and Baby Shrimp!) and host of Simply Ming on PBS. His David son was an infant when he was diagnosed with allergies to soy, wheat, dairy, shellfish, peanuts, tree nuts, and eggs, which, considering what his dad did for a living, was one heck of a cosmic joke. Har de har har. Ahem.
Anyway, the Chef has spent years helping make restaurants safer for people like David -- he became a spokesperson for the Food Allergy & Anaphylaxis Network and worked with Massachusetts government officials on a bill making restaurant kitchens more aware and accountable of patrons with food allergies. Check out the full feature here:
Father of Invention: Chef Ming Tsai: cookiemag.com
So from one parent of a food allergic child to another, thanks. (P.S. Hey, in more good news, David's outgrown almost all of his allergies.)
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