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Peter McKenzie Wins UK Gluten-free Chef of the Year
https://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. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
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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