Eating out can be both a formidable challenge and a disheartening experience for people with food allergies, chronic disease, or immune deficiencies. We continue to hear about the latest studies and research detailing the many ways in which hormones, vitamins, or other additives, as well as genetically engineered food products, affect our bodies. Understanding these processes and being able to prepare foods that are healthy and meet these changing nutritional challenges is becoming much more important to savvy consumers. Our patients tell us every day that they can't find restaurants who will meet their needs, which is why we offer an education program just for restaurants and chefs.

Our program combines the best nutritional knowledge and research with preparation and cooking, so that your chefs and staff understand the changes food undergoes in cooking, as well as ways to provide substitutions or changes to menu items that can meet your customers' nutrition needs; changes so simple and easy that they can be implemented the same day, at very low or no cost to the restaurant.

For those restaurants desiring a more comprehensive approach, Rachel Beller can consult with you about creating separate menu items that are more nutrient-dense or immune-boosting. She can work with existing signature dishes to improve their nutritional value without a change in taste; develop substitutes or alternative preparation suggestions, and even create a side menu of items to meet your customers' needs.

Restaurants meeting the high standards of the Beller Nutritional Institute and achieving the goal of more nutrient-dense and immune-enhancing meals will be able to use the Beller Nutritional Institute logo and endorsement on their menus. In addition, these restaurants will be featured on the Beller Nutritional Institute website restaurant listing and in Beller Nutritional Institute promotional materials.

To arrange for chef and staff education, click here or call: (310) 855-0555.