Ep. 29: Food Service and Food Allergies with Chef Keith Norman

FAACT's Roundtable

In this episode, Executive Chef Keith Norman, South Point Resort and Casino, candidly talks about managing food allergies from his unique perspective behind the stove. Chef Keith challenges us to ask our servers and food establishments not only about allergens, but what type of food allergen training have they experienced.

To keep you in the know, below are helpful links:

• Dining Out - FAACT resource
• Allergen Awareness: A Chef's Perspective, Author Chef Keith Norman
• South Point Resort and Casino - Las Vegas, Nevada

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Sponsored by: National Peanut Board
Chef Keith Bio:
Growing up in a family surrounded by cooking and homemade meals from scratch, Chef Keith was instilled with knowledge of adding patients and love into every pinch and every dash of ingredients added to his recipes. Beginning with a taste of culinary duties as a Marine, then finding his calling within a series of experiences in Las Vegas, Chef Keith perseveres by offering a safe dining experience to those with life-threatening food allergies. He has become regarded as the top professional in his industry for over 25 years. Chef Keith continues his journey in helping others each year with a heart full of compassion while doing no less than continuing to surprise everyone with his relentless advocacy.

Chef Keith has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino and as a culinary arts instructor at The International Culinary School at The Art Institute of Las Vegas. In both roles, Chef Keith is responsible for training and educating students and culinary professionals in one of the most important facets of the food service industry.
Chef Keith has worked his way up the culinary ladder at Las Vegas properties, including Bally’s, the Mirage, Treasure Island, Paris, Suncoast, and South Point hotels and casinos. He is a certified professional food manager, certified HACCP (Hazard Analysis and Critical Control Points) manager, NEHA (National Environmental Health Association) certified food trainer, NRA (Nevada Restaurant Association) certified food safety trainer, a certified registered OSHA (Occupational Safety and Health Administration) trainer and a master certified food executive. Chef Keith has trained through the FDA (Food and Drug Administration) in the areas of foodborne illness investigation, agro-terrorism and food systems disasters.
Chef Norman is a member of FAACT’s Board of Directors and Diversity, Equity, & Inclusion Advisory Board, the Casino Management Association, Inte

Thanks for listening! FAACT invites you to discover more exciting food allergy resources at FoodAllergyAwareness.org!