Show notes
This week, Chef Jason of Fuego and Salt joins at the table. His conversation with Channon ranges from his early aughts discovering a love of food, navigating his boundaries with the restaurant industry, and ultimately reclaiming his space in the kitchen and developing an allergen-friendly menu.
Jason breaks down the ease and simplicity of making a gluten-free menu, and prioritizing the needs of his clients.
This honest and compelling episode is sure to move and enlighten you on what happens behind the scenes in restaurants laying the groundwork for celiac safety. Pull up a chair and join us At the Table.
