FAACT's Roundtable PodcastBack to Category View
In this episode, Chef Diego Baraona – executive chef, culinary instructor, and former Culinary Manager of the Bionutritional Kitchen at Mount Sinai Health System in the Clinical Research Unit for Pediatric Allergy Research –shows us how to help teens approach food-allergy cooking as a beautiful adventure into food and spices. Chef Diego reviews the importance of knife skills and proper equipment as he instills a love of food and cooking for all. FAACT is also honored to feature Chef Diego's allergen-friendly recipes – created specifically for FAACT families – in our monthly e-newsletter.
To keep you in the know, here are a few links to topics mentioned in the podcast:
- Subscribe to FAACT's e-newsletter
- Follow Chef Diego on Instagram
- DiegoFood.com: Chef Diego Baraona's Website (in development)
Sponsored by: National Peanut Board
* Please note that today's guest was not sponsored by the National Peanut Board or compensated in any way by the sponsor to participate in this specific podcast.