How to become a development chef
Louise Wagstaffe, Development Chef for Premier Foods, shares her career journey
Are you a savvy swapper?
Switches to make school dinners suitable for all allergen and dietary needs
“The role of the chef in foodservice has evolved. It’s no longer just about cooking well – it’s about knowledge, understanding and the ability to create dishes that meet all dietary needs without compromising.”
So says Michelin-starred chef Marco Pierre White in the foreword to Louise Wagstaffe’s recently released book, Gluten Free Catering.
Be inclusive
Louise, a Craft Guild of Chefs Culinary Hero Award-winner, insists: “My whole ethos is trying to make every dish as inclusive as it can be, so everyone can have the same experience regardless of their dietary needs.
“In school it’s about children knowing the food is safe for them, which also makes them feel included.”
She believes young chefs are rarely taught about sensitivities to gluten, or why those with coeliac disease need a gluten-free diet, and how it differs from allergens. “I don’t believe much has changed and as an industry we still have a long way to go.
“I’ve seen the frustration and confusion chefs face trying to cater to gluten-free needs, from fear of cross-contamination and the challenge of crafting a menu that’s not only safe, but also delights.”
Don’t skimp on quality
But she adds: “I’ve always had a passion for inclusive dining, so if I was producing a vegetarian or vegan dish, I’d want to make sure it was really great quality on the plate, so people didn’t feel left out or had only been given half a meal.
“It’s so important to give everyone great food, whatever their dietary needs. And it’s not about just removing something to make sure it’s suitable.”
Start good habits early
Louise has spent nearly three decades developing inclusive recipes for schools, born from a passion for setting good food habits from early years.
She says: “When we talk about dietary needs, it’s about safety first and then finding ways of including flavour smart swaps while making sure you’re always managing your costs.”
Louise’s ‘laws’
Developing your allergen-friendly menu
- Always keep it simple and exciting and design with inclusion from the start.
- Know your ingredients, check all labels and ensure you have a process for substitutions.
- Have a safe swap if part of the meal needs an alternative.
Stock cupboard allergen free staples
- Bisto Gluten Free Gravy – trusted, consistent and great gravy for everyone.
- Bisto Professional Bouillon Powders in Vegetable, Chicken and Beef – this new range makes a great base and flavour enhancer.
- McDougalls Vegan and McDougalls Vegan No Added Sugar Jelly – a simple, speedy and inclusive dessert option.
Three key things to look out for
- Cross-contamination during prep, storage and service.
- Hidden allergens – always check labelling and ensure menu descriptions cover allergens.
- Staff training, processes and service protocols to safely manage allergens and dietary needs.
Fight uncertainty with flair
Louise says: “Allergens are generally managed well in schools and cooks do an incredible job developing allergen friendly menus. But it’s important we keep turning gluten-free challenges into opportunities, to transform uncertainty into confidence and to ensure every meal is all about inclusivity and excellence.”
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