Food: For Some, the Enemy.

The article focuses on the ways on how restaurateurs prepare food for guests with food allergies. It was stated that allergic reactions can be avoided through awareness and good kitchen practices. The personal mission of chef-owner Ming Tsai of the Blue Ginger restaurant is to safely serve allergic guests. His staff uses a recipe book which cross-indexes ingredients with most common food allergens. It also presents food allergy precautions in the kitchen and dining room.