How Chefs With Food Allergies Work in Restaurants | Eater
"A Seattle cooking school where an instructor who specialized in pasta taught for five years, this kitchen proved impractical for someone newly diagnosed with celiac disease because inhaled flour and contaminated surfaces caused reactions. The instructor concluded that creating a truly gluten‑free professional space would require isolating equipment and tools and building a separate set of utensils—an undertaking she found infeasible in the existing facilities." - Tove Danovich
