Premier Foodservice launches the industry’s first ‘Dysphagia Chef of the Year Competition’
We are launching the first ever Dysphagia Chef of the Year Competition. Following the successful launch of its Healthcare Solutions Programme last year, Premier Foodservice is continuing its journey to reappraise catering solutions for the healthcare sector with the aim of supporting and improving standards of catering for dysphagia sufferers in the long term.
Unveiled at this year’s annual NACC Training & Development Forum, the company is on the hunt for chefs and caterers working in the specialist area of dysphagia catering to develop two recipes, one main and one dessert, using at least one Premier Foodservice product. Recipes must meet either C or E descriptors and the total meal must cost no more than £5. Chefs must register their interest via the Premier Foodservice website by 16 April 2016 before receiving their Dysphagia Chef of the Year Competition Toolkit which includes an application form, product samples and recipe inspiration. Chefs will then have until 17 June 2016 to create and submit what they believe to be two winning recipes which meet these criteria.
The recipes will be judged by a panel of experts including Premier Foodservice’s dysphagia catering expert Preston Walker and representatives from The NHS. Once all entries are received four finalists will be picked to compete in a cook-off at Premier Foods’ head office in Hertfordshire in front of a live audience.
Mark Taylor, Foodservice Channel Controller at Premier Foods, comments: “This competition is the first of its kind for the industry and the next phase in our ambition to help improve standards of catering for dysphagia sufferers. Ensuring individual nutritional needs are met can be a challenge and many factors need to be considered including training and education, the mealtime environment, the use of nutritional supplements and the provision of assistance to eat. We see this competition as a key opportunity to showcase the skills of chefs and caterers working in the care, healthcare and education sector who have a really important role to play in catering for dysphagia sufferers.”
Caroline Lecko, National Patient Safety Lead at the NHS England comments: “Ensuring that people with conditions such as dementia and dysphagia, have nutritious and appetising meals is essential for maintaining an individual’s health and well-being and can have a significant impact on a person’s quality of life. For many of these people it is also paramount that the meals provided are as safe as possible in relation to texture and consistency.
“Premier Foodservice has continued to demonstrate that nutritious, appetising, texture modified meals can be created using the National Descriptors for Texture Modification and the ingredients you have in your store cupboard. I believe the Dysphagia Chef of the Year Competition will provide an excellent platform to raise the profile of the needs of some of the most vulnerable people in our care and will also demonstrate the essential role that chefs and cooks have in improving the nutritional care these people receive.”
Please see the terms and conditions here.
To register your interest fill in your details in the form below.