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Peter McKenzie Wins UK Gluten-free Chef of the Year
http://www.celiac.com/articles/22369/1/Peter-McKenzie-Wins-UK-Gluten-free-Chef-of-the-Year/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 12/1/2010
 
Two-star Michelin chef Raymond Blanc OBE FIH, named the winners for their 2010 Gluten-free Chef of the Year Competition during a special presentation at his award winning restaurant, Le Manoir aux Quat’ Saisons in Oxfordshire.

Celiac.com 12/01/2010 - Coeliac UK has named the winners for their 2010 Gluten-free Chef of the Year Competition.

Two-star Michelin chef Raymond Blanc OBE FIH announced the winners for each category during a special presentation at his award winning restaurant, Le Manoir aux Quat’ Saisons in Oxfordshire.

The competition had two categories; Gluten-free Chef of the Year, open to professional chefs and Up and Coming Gluten-free Chef of the Year, open to catering students.

This year's Gluten-free Chef of the Year is Peter McKenzie, of South Lanarkshire Council. Runner Up was Candice Webber, of The Restaurant at St.Paul's Catherdral.

Up and Coming Gluten-free Chef of the Year is Shanice Parris of Westminster Kingsway College. Runner Up is Daniel Beech, who works at the restaurant 'Simon Radley at the Chester Grosvenor'.

See Gluten-free Chef of the Year Peter McKenzie's winning menu, Candice Webber's Runner-up menu, along with the menu for Up and Coming Gluten-free Chef of the Year, Shanice Parris

The Gluten-free Chef of the Year competition is part of the Eating Out campaign through which looks to increase awareness of celiac disease and the gluten-free diet among chefs and catering students. 

By asking chefs and catering students to create gluten-free menus for the competition, sponsors hope to spread awareness and interest in gluten-free cooking within the industry.

One thing is certainly true, all entrants and winners deserve a hand from those with celiac disease and gluten intolerance.

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