Ming is proud to be a national spokesperson for the Food Allergy and Anaphylaxis Network and it's new merged entity called FARE, Food Allergy Research and Eduction.
As the father of a child with food allergies and the chef-owner of Blue Ginger, Ming is aware of the seriousness of food allergies from a variety of perspectives. Through his work with FAAN/FARE and at Blue Ginger, he has brought about change in Massachusetts in the form of a new food allergy safety law. Ming hopes to bring that level of awareness and change to the entire US. Watch Ming's food allergy video created to help Massashusetts chefs comply with bill S. 2701.
FAAN has developed a guide called "Welcoming Guests" that offers practical tips and protocol for diners and restaurant workers.
"The updated and revised 'Welcoming Guests' guide is an absolute must-have for restaurants and consumers. It manages to be comprehensive while staying user-friendly. Everyone in the food service industry should read this guide - it could save a life" -- Ming
Restaurant owners, looking for a system to use in your establishment? Check out Ming's Food Allergy Reference Book, used at Blue Ginger to effectively, efficiently and safely serve diners with food allergies and sensitivities.
More about FARE:
Food Allergy Research & Education (FARE) works on behalf of the 15 million Americans with food allergies, including all those at risk for life-threatening anaphylaxis. This potentially deadly disease affects 1 in 13 children in the United States – or roughly two in every classroom. FARE is a 501(c)(3) nonprofit organization that was formed in 2012 as the result of a merger between the Food Allergy & Anaphylaxis Network and the Food Allergy Initiative. For more information, please visit foodallergy.org.