The premise almost sounds like the plot for a sitcom comedy: a chef allergic to fish suddenly becomes responsible for opening a chain of poke restaurants. To chef Dakota Weiss, however, the situation is no joke: due to ever-worsening allergies, she can’t even touch fish without reacting. When developing the dishes that would form the core menu of Sweetfin, Weiss found it challenging to work with fish. But one of the sacrifices of being a chef is dealing with allergies whether it’s from yourself or your guests. Those who have severe allergies come into a restaurant fully prepared and it starts from when they make their reservation,” she says.

Source: Forbes November 26, 2016 02:03 UTC