And pretty much seafood in general. Cooking professionally is pretty much the chosen career path I wish to take, however I have had reservations whether or not being allergic to seafood will have an impact on my performance. I'm only allergic to seafood if I actually eat it, but I can touch it etc and I am fine. And I have a fairly slow allergic reaction so it's not as if I'd just keel over and die instantly; it normally takes about 10 mins. Does anyone have any experience with this type of issue, and could anyone offer any advice of how this may affect my future career? Cheers
