Cooking Vegan in a non-Vegan Kitchen #vrcns
Thursday, February 22nd, 2018
We dine out for a variety of reasons, the primary ones being hunger and convenience. For me, enjoying a dining experience at a mixed restaurant serving both vegan and non-vegan foods means trusting that my vegan meal was prepared without contact with animal-based foods. Regardless of whether the underlying reason may be ethical concerns, food safety & handling practices, or health concerns, there are California state laws regarding food handling to avoid allergens.
For the many of us who have never worked in a restaurant kitchen and are unfamiliar with how it’s run, I’ve summarized a conversation I had with Anthony Jackson, a chef as well as a vegan who worked at a Vallejo restaurant handling both vegan and non-vegan foods:
