I just wanted to follow up with the link that I shared on Facebook yesterday about Damian Cardone, the Colorado chef who believes it’s his duty to prove that those on a gluten-free diet have “disturbed little heads”. The outpouring of emotion towards Mr. Cardone is incredible. This is an important story that I hope we learn more about in the coming weeks. I also hope that this is the sort of story that will bring more positive awareness to celiac disease and the importance of the gluten-free diet — whether it be a current fad or not.
It’s hard enough to find restaurants that will cater to a gluten-free diet and even harder to trust those that do. Chef Damian Cardone of Glenwood Springs, Colorado decided on his own that the gluten-free diet was not legitimate and then purposely served pasta made from high gluten-flour to his guests who had requested gluten-free pasta. From his Facebook page, read the post below:
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Text: Gluten free is bullXXXX!! Flour and bread have been a staple of life for thousands, THOUSANDS of years. People who claim to be gluten intolorent dont realize that its all in there disturbed liitle heads. People ask me for gluten free pasta in my restaurant all the time, I tell em sure, Then I serve serve em our pasta, Which I make from scratch with high gluten flour. And you know what? nothing, NOTHING! ever happens! People leave talking about how good they feel gluten free and guess what, They just had a full dose! Idiots!
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Beyond the obvious of simply being rude, it’s a dangerous game that he’s playing with the health and well being of his customers. For someone who is supposedly knowledgeable about food, his views are not only inaccurate, but completely out of sync with the values that most chefs hold dear.
I’ve been talking with chefs for many years regarding the gluten-free diet and virtually all of them that have been properly trained would bend over backwards to accommodate their guests. Those unwilling to accommodate their guests simply state that they are not able (or willing) to — this honest view is always very welcomed as it doesn’t waste anyone’s time and it doesn’t risk the health of the guest — it’s really a win-win for everyone.
I’ve never come across the likes of Mr. Cardone and am appalled that he would even consider himself a chef. Chef’s love food, chef’s love learning about food, and almost all chef’s love their customers. His Facebook profile (before it was taken offline) had many rants complaining not only about the gluten-free diet, but also about people who make any request out of the ordinary. I seriously hope that since Mr. Cardone seems to despise his job this much, that he finds a career that would suit him better — something away from people.
I’ll be following this story as it develops, it’s going to be interesting to see what becomes of it (and Mr. Cardone).
Damian Cardon’s Bio (Unverified)
Damian J. Cardone has apprienticed under Swiss, Master Chef Kurt Wigger. Damian was the Executive Chef at the Sopris Chalet, Restaurant, Aspen, Co. Executive Banquet Chef at the Tavern on the Green N.Y.C.
After apprienticing under Master Chef Kurt Wigger, Switzerland. Whom, was the last person to study under Du Franze, who was the last person on earth to study under Georges Agustus Esscoffier.
Spending time between Aspen and NYC. In 05 and 06, Damian upheld the position as the wedding/banquet Chef at the Tavern on the Green. Has apeared on Regis and Kelli, Project Runway, numerous P.B.S. segments. Personally cooked for Billy Crystal, Martin Short, Tom Hanks, Segourney Weaver, and George Clooney. Currently resides in Glenwood Springs Colorado as a private chef for hire, and learning how to make tacos.
