Gluten Free Chef's Challenge

Gluten-Free Chef’s Challenge

Cookbook

Calling all professional chefs!  Do you have a signature gluten free recipe you’ve created?  We are looking to inspire home cooks that are eating gluten-free, whether it is out of necessity for medical reasons or for those looking for a lifestyle change.  Please share your gluten-free recipes with us, and you have a chance to be included in the Gluten-Free Chef’s Challenge Cookbook*.

We are now accepting recipes from chefs. They must be original and cannot have been published elsewhere. Submitted recipes will be judged by a professional panel selected by the National Foundation for Celiac Awareness (NFCA). The top 100 recipes will be tested by a team of chefs and printed in the cookbook.

Winning recipe authors will also receive a copy of the cookbook. Once the book is released to the public, participating chefs will be free to promote their participation.

*Name of the cookbook is subject to change.

Click here to submit your recipe

Submission Deadline: May 31, 2014*

*Date may be subject to change

About GREAT Kitchens

GREAT-logo-square-2GREAT Kitchens™, is a gluten-free educational initiative of the National Foundation for Celiac Awareness (NFCA). The comprehensive course teaches the essentials of gluten-free food preparation and cross-contamination avoidance – skills that are critical for serving customers with celiac disease and gluten sensitivity.

 

 

Winning Recipes

The top 10 favorite recipes will be highlighted in the cookbook and those winning chefs will receive complimentary GREAT Kitchens gluten-free training by the NFCA. One recipe will be named the top gluten-free recipe and will receive special recognition in all cookbook promotions.

Chefs included in the cookbook will receive:

Chefs selected with the top 10 winning recipes will receive the above plus:

The Chef selected with the best overall gluten-free recipe will receive the above plus:

Submit Your Recipe

Chef Name

Restaurant or Business

Address

State

Zip Code

Email

Phone

Chef Bio (Please include brief bio on recipe author. Bios will appear in the cookbook alongside winning recipes. Please limit your bio submission to 40 words.)

Recipe Name

Category

Recipe Notes (In three sentences or less, tell us about the recipe. We’re interested in its origin, what makes it special, the inspiration behind the dish, unique notes about it, etc.)

Ingredients (When submitting recipes, please be specific with measurements and sizes of cans, packages and pans.) Please note, ingredients and measurements should be applicable for home cooks.

Directions (When submitting recipes, please be specific with directions.)

 

Contact

Send a Message

Guidelines

All submitted recipes must be made with only gluten-free ingredients. All submitted recipes must be original to the author and must not have been published in any other publication. All recipes must be submitted by professional chefs. Participants may submit up to three (3) recipes for the contest. Participants must designate a corresponding category with the submitted recipe: Appetizers, Soups, Entrees, Breads, Desserts or Other. When submitting recipes, authors must be specific with directions, measurements and sizes of cans, packages and pans. All winning recipes will include the author’s name, hometown and restaurant or business if applicable unless otherwise requested by the author. All winning authors will receive a free copy of the Gluten-Free Chef’s Challenge Cookbook. The National Foundation for Celiac Awareness (NFCA) reserves the right to ask chefs to participate in promotional events for exposure and/or compensation.

By submitting material for publication, you grant the NFCA, its subsidiaries, affiliates, partners and licensees worldwide, the non-exclusive royalty-free, and transferable right and license to use of the material, including your name, hometown, state and restaurant or business in relation to our mission of gluten-free education. We may exercise this grant in any format, media or technology now known or later developed for the full term of any copyright that may exist in the submitted content. We reserve the right to reproduce and distribute the material in any medium and in any manner or appropriate place in relation to our mission of gluten-free education.

We test the recipes submitted to us. Should we feel substantive changes to the material are needed for our use, we will contact you via phone or email regarding your submission. NFCA will credit you for your contribution wherever it is used.

Judging

Submitted recipes will be judged by a professional panel selected by the National Foundation for Celiac Awareness (NFCA). The specific panel of judges will be selected at a later date and are subject to change.

The panel will examine the recipes and judge them based on the criteria of taste, presentation, creativity and appropriateness for use by home cooks.