In this episode, Chef Diego Baraona – executive chef, culinary instructor, and former Culinary Manager of the Bionutritional Kitchen at Mount Sinai Health System in the Clinical Research Unit for Pediatric Allergy Research – shows us how to help teens approach food-allergy cooking as a beautiful adventure into food and spices. Chef Diego reviews the importance of knife skills and proper equipment as he instills a love of food and cooking for all. FAACT is also honored to feature Chef Diego's allergen-friendly recipes – created specifically for FAACT families – in our monthly e-newsletter.
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Sponsored by: National Peanut Board
Please note that today's guest was not sponsored by the National Peanut Board or compensated in any way by the sponsor to participate in this specific podcast.