A new state law requiring chefs, bartenders and other food workers to use gloves when handling food has been so derided by the restaurant industry that it appears few local establishments have yet to implement the changes. And they may not have to if the Legislature enacts an emergency measure reversing the rule.
“I don't know anyone who is doing it yet,” said Jamil Peden, executive chef of Woodfour Brewing Co. in Sebastopol. “We have gloves in the kitchen and we use them as needed, but I don't see (the law) as being more sanitary than the way we do things now.”
The so-called glove law was part of an update to the state Retail Food Code passed by the Legislature in September. But when it went into effect Jan. 1, there was an almost immediate backlash by a coalition led mainly by chefs and bartenders, who contend the rules add unnecessary cost to preparing food without making the process safer.
“To follow the law as I understand it, we would have to change gloves with every drink we make and every time we touch a garnish,” said Sean Dal Colletto, the bar manager of Mateo's Cocina in Healdsburg. “That would mean I'd have to go through 80-100 pairs on a busy night, which is ridiculous and, frankly, not very practical.”
The law, which requires the use of gloves or utensils when handling “ready-to-eat” foods, has particularly irked sushi chefs who say using bare hands is a time-tested, integral part of the art of preparing the mostly raw Japanese seafood cuisine.
“You have to use your bare hands to feel the texture of fish and whether the rice is exactly right,” said Kelly Shu, chef and owner of Ume Japanese Bistro in Windsor. “It's a tradition that is 100 years old. It's obviously successful.”
The outcry spread throughout the restaurant industry in an area that is particularly proud of its culinary culture. Two petitions on Change.org, both originated in San Francisco, attracted nearly 20,000 signatures, partly prompting officials in Sacramento to rethink the bill.