Coeliac UK is calling for both experienced and student chefs to enter its 2009 Gluten-free Chef of the Year competition, to be judged this year by Raymond Blanc.
In association with the Institute of Hospitality, the competition requires chefs to design a three-course gluten-free meal for the chance to win a one-week placement at either Gleneagles or The Vineyard at Stockcross.
Blanc, who this year takes over the judging process from Giorgio Locatelli, said gluten intolerance, which affects one in 100 people in the UK, is becoming more common than ever but is still not taken seriously by many chefs.
“We all need a few really good gluten-free recipes in our repertoire,” he said. “Each of my businesses has for a long time been catering for people with coeliac disease and I hope more restaurateurs will do the same.”
This year chefs will be able to enter one of two categories, Gluten-free Chef of the Year, and Up-and-coming Gluten-free Chef of the Year, in which they will be judged on their recipes’ taste, texture, flavour, seasonality and innovation. For entry details, visit www.coeliac.org.uk/glutenfreechefoftheyear before 6 November.
Coeliac disease is an auto immune disease caused by intolerance to gluten, found in rye, wheat and barley, which damages the gut lining, causing malnutrition, osteoporosis and bowel cancer.