As a private chef, I learned early on to be proactive and ask my clients if any of their guests had special dietary needs. This had a dual benefit: It made the guests feel cared for, and it gave me time to prepare that special dish—whether vegetarian, vegan, gluten free, paleo, or other request—with the same creativity and care as the others, rather than in a panic at the last minute. It’s really not hard to gratify people who eat differently when you know the parameters in advance. In fact, it’s quite enjoyable to make that extra little effort, and they’re always so grateful when you do. After all, that’s what Thanksgiving is all about.