This Chef Has Had Enough Of People Faking Food Allergies

A chef has vented on social media after being slammed with a number of orders from people with ‘fake allergies’.

Head chef Patrick Friesen, who works at Queen Chow in Sydney, posted a photo of a number of tickets from customers who claimed to have allergies to certain foods, but then went ahead and ordered things with those ingredients in.

In his rant, Patrick called out people who have a ‘shellfish allergy but love oyster sauce’ and others who are ‘gluten-free but love gluten as long as it’s not a piece of bread’.

The full post reads: “Can people with dietary requirements start knowing what you can and can’t eat? Shellfish allergy but loves oyster sauce. Gluten-free but loves gluten as long as it’s not a piece of bread.

“Vegetarians that love a chicken wing. Pescatarians who eat chicken. Sort your shit out and let your waiter know. You make it really damn hard for people with actual allergies and dietaries to go out to eat.”

Happy Easter! Come eat some crab 🦀

A post shared by patrickfriesen (@patrickfriesen) on

The post has attracted a bunch of comments, with most people agreeing with Patrick. Some wrote to say they had legit allergies or coeliac disease are now treated like they’re a pain by waiting staff, because people have hijacked their genuine problems to be ‘trendy’.

Whereas others defended the customers; one wrote: “I’m allergic to seafood and shellfish but love oyster sauce. Take a look at the manufacturing process at how many of the compounds are destroyed. Get educated!”

Patty and his mate. Too bad my mates going to become delicious sashimi for tonight. #enmorechinese 🍣🍣🏝🐠

A post shared by patrickfriesen (@patrickfriesen) on

The post has attracted over 700 likes since he posted it, so it’s obviously struck a chord.

He told the Daily Telegraph that he felt compelled to share the photo and vent, because his mum has coeliac disease and is genuinely intolerant to several ingredients.

He said: “You have these people who come in on a first date and they say ,’I’m allergic to onions,’ because they just don’t want to have onion breath. And for the kitchen it can be torture. Especially when we have real allergies to be concerned about.”

What do you think? Is he right to call out these ‘fakers’? Or is the customer always right?

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