Interesting comments today at lunch from someone who is a former chef.
#1 - restaurants where he use to work had pans were dedicated as PN/TN/shellfish free :heart:
#2 - How do you eat out safely? :hiding: (PN/TN/shellfish/sesame/sunflower? allergies)
The first comment was quite encouraging. The second one has me scared. I wanted to ask more, but was in a group setting and had no desire to have my allergies be the focus of the conversation. I only brought them up because I was being pressured to eat at a pot luck, and my polite refusals were being ignored.
I wouldn't worry about it, or you would go crazy. And his kitchen was safe right? Why would no one else keep a safe kitchen as well?
I don't think #1 and #2 are mutually exclusive. I mean, he may have been asking more about how you personally eat out safely (what steps do you take to ensure safety), than how is that possible, given that it seems his own restaurant would be safe.