very interesting Start by getting a clear understanding of your students’ dietary needs. This could involve asking them to fill out a questionnaire or having an open discussion.

Start by getting a clear understanding of your students’ dietary needs. This could involve asking them to fill out a questionnaire or having an open discussion. Once you have this information, you can plan your menu accordingly, ensuring that there are options for everyone. Use substitutions and alternatives to ensure all students can participate. Also, be mindful of cross-contamination especially for allergies like nuts or shellfish, so label ingredients and equipment accordingly.

Deberia ser el principio de una cultura para mejorar la calidad de vida de los comensales y dejar de ser la primera linea de sus enfermedades porque la verdad a nivel alimentario muy poco restaurantes cocinan sin que sus alimentos sean nocivos y que los alimentos de por si sean nocivos… espero poder ser un pionero en entregar alimentos de primera calidad y que no dañen los órganos de mis comensales

As an executive chef at KIMS Health, I have found that the dietary guidelines provided during our training in the culinary and catering industry are quite limited. They primarily focus on allergens, but I believe that more comprehensive education on dietary restrictions would be beneficial. There are various specialized diets to consider, such as anti-k, low-protein, diabetic, renal diets etc. Providing basic instruction on these topics would enrich the learning experience for prospective students.