News- Articles and Releases that supports the fundamentals of TechnicalChef
- How Chefs Grow (Posted June 2017)
- Do you consider a chef to be a manual worker or practising professional in a legitimate career? ( Posted May 20th 2017)
- 2017 AGM Presidents Report (AGM 27th March – Posted April 4th 2017)
- Australian Institute of TechnicalChefs (A.I.T.C) – (June 2016 Release)
- Speaker Notes and A.I.T.C Profile Handout. (April 2016)
- Why has TechnicalChef evolved? (Jan 2016)
- Is the Australian Institute of TechnicalChefs, officially recognised as an accrediting institute? (December 2015)
- Why the Hat? (2015 Salonculinaire website)
- For Goodness SAKE! (2015 Salonculinaire website)
How Chefs Grow – a philosophical view
A trainee or an apprentice is learning to use their hands to become a qualified cook.
A qualified cook has learnt to use their hands and now learning to use their brain to develop into a chef.
A Chef has learnt to use their hands and their brain and now learning to use other hands to advance to a Sous chef.
A Sous chef has learnt to use their hands, their brain and other hands and now learning to use other brains to be promoted to Chef de Cuisine.
A Chef de Cuisine has learnt to use their hands; their brain, other hands other brains and now learning how to use other hands and brains in external kitchens to progress to Executive chef.
An Executive Chef has learnt to use their hands; their brain, other hands, and other brains in local and external kitchens and is now learning how to grow their professionalism to reach their full potential and reach the ultimate career goal as a TechnicalChef.
A TechnicalChef It is the highest category of chef with a professional attitude.
TechnicalChef is an attitude that can be achieved at any level from becoming a chef through to Executive chef, and continues for those who have turned their skills to other commercial cookery careers that require the foundation skills and attitude of a trained and experienced chef. Attitude is very influential to being successful that’s why TechnicalChefs are successful people
Do you consider a chef to be a manual worker or practising professional in a legitimate career? ( Posted May 20th 2017)
Here is the reality; commercial kitchens require two levels of chefs; the basic or semi skilled and the advanced professional. Similar to an “accountant” and a “charted accountant”, both necessary for their industry,
However, to be justifiably placed in the advanced group as a leading professional in an industry, one is required to provide evidence of appropriate qualifications, commercial experience, and fitness; with public recognition of advanced expertise provided in the form of a licence issued by a valid independent organisation that exists to safeguard standards.
In the commercial cookery industry, the Australian Institute of TechnicalChefs (AITC) is the organisation that identifies a chef’s advanced professional status and licenses them at the advanced level.
Chefs now have a choice; to remain at the basic – semi skilled level, or submit an application with proof of their qualifications and experience to be publically acknowledged at the advanced level.
Many chefs have already seen the need for a culture that identifies the professional from the basic chef, and have applied to the Australian Institute of TechnicalChefs (AITC) for a license as an advanced professional chef.
To celebrated Australian professional chefs who established the Australian Institute of TechnicalChefs Inc. The Institute is has released, a full colour handbook across Australia that identifies chefs who were licensed in 2016 at the advanced level.
Amongst other useful material, the 2016 handbook contains the Australian Culinary Codes of Practice, the requirements to be a AITC licensed professional chef, and a summary of the mission and philosophy of a licensed professional chef.
The handbook identifies chefs who are the current leaders in Australian commercial cookery, the catalysts who will lift commercial cookery with experience and drive to protect the reputation of a chefs in Australia.
The handbook is additionally supported by quality hospitality businesses and associations who have similar attitudes towards a commitment to excellence.
Since the institute has been established, we had over 40,000 unique visits to the website, and the Institute is now well and truly entrenched as a cookery community that will promote those who operate in the higher ranks as a commercial chef.
Apply now to join a growing group of passionate professional chefs who are protecting industry standards and committed to excellence, and be featured in the next edition of the handbook.
Professionals know something needs to be done, ignoring the current situation of declining standards and skill shortages will mean that in only a few short years, the true commercial chefs will be stripped from the power of decision-making within the commercial cookery industry. This would endanger what chefs worked so hard for all these years.
In addition the industry urgently needs a culture that will attract the right minded people to be future professional chefs. A classification that provide them with a professional career target and a professional future that is beyond just a cookery certificate.
We invite all qualified and experienced commercial chefs to join a leading group of commercial chefs and demonstrate to the public and industry, they are an advanced accomplished Australian commercial chef with the qualifications, commercial cookery experience, appropriate disposition, and whose passion has matured into a professional.
View the 2016 TechnicalChef 2016 Handbook and see who was inducted as a chef in 2016 : http://technicalchef.com/handbook-2016/index.html
APPLY NOW: Go online at technicalchef.com to apply online (or download the application form in word format).
2017 Presidents Report. AGM Australian Institute of TechnicalChefs Inc. (AITC) March 27. 2017
This evening I am honoured to deliver the inaugural Presidents report to the first Australian Institute of TechnicalChefs Annual General Meeting.
We welcome all who are personally attending and those who are here through technology on Skype.We also understand the geographical limitations that prohibit others personally attending, but are here in spirit.
AITC originated from a group discussion of chefs who were having a brief coffee break during a cookery competition at a food show in Melbourne May 2015.
Nothing immediately happened, however the notion of a registration / licensing board was seeded in the minds of the chefs, who had come to realise that waiting for any official government initiated licence of a professional chef would never come from any government agency and for many reasons.
For decades, as far back to 1980 approaches to authorities had been put into the hard basket and additionally politically influenced to not happen.
We came to ask ourselves, why not initiate a driven industry license, every organisation like the medical association, the Royal Automobile Club, the paramedics all must have logically started from a small group of people who had a dream, and just began it. In other words “someone had to start it”. They grew and proved their worth and only then officialdom was forced to eventuate.
Realising the industry requires two kinds of chefs; the semi skilled novice and the fully skilled professional; we shaped a structure that reflects the two levels, a lower level called chefs and an advanced level of chef. Almost similar to an accountant and Charted Accountant, both required by their industry, however one needs to provide evidence of higher levels of qualification and experience and consequently be endorsed at a higher level in their career or a TechnicalChef.
Consequently in September 2015 a meeting was convened to discuss the potential of a professional chef’s organisation to implement the ideology, subsequently, The Australian Institute of TechnicalChefs was formally established.
We basically said “let chefs be chefs” be they station chefs or executive chefs” we cannot change that fact, we cannot change the reality there are many chefs who are unskilled or incorrectly titled, however let those who practice at a higher more responsible and experienced level be identified as a professional chef and be acknowledged for what they have earned and deserve.
In the immediate months a constitution was developed, by-laws written, a webpage developed. It was only in very late 2016 and early 2017 that serious marketing commenced.
What has been achieved in the time since commencement is frankly remarkable. AITC has achieved positioning itself in the industry that took other associations more than 10 years to achieve. While AITC has a long way to go, the association however is now set to move forward.
First I am privileged to have had a passionate and visionary inaugural council who without exception have been instrumental in positioning AITC quickly.
I personally thank Robert Ford for his vital pedantic and knowledgeable approach and experience in ensuring that the Institute is legally established. On many occasions, I needed some advice and asked Robert who immediately provided the answers. Robert registered the association, created standardised minutes and more, Thank you Robert.
Raquel Townsend stood for Vice president, and demonstrated extraordinary professionalism and enthusiasm by attending meetings coming all the way from Warrigal, where travelling back and forth was longer than the actual meeting. But Raquel is also instrumental in making sure special projects were achieved, such as the production and distribution of badges, and each time in council meetings providing sensible views in the discussions. Thank You Raquel
Domenico Tellatin, our treasurer has done a great job in setting up bank accounts and keeping track of member payments, sending invoices, maintaining records and keeping us informed of who has paid fees, Great job Domenico, Thank you.
Ernst Schwab arranged meetings with TAFE providers, presentations at teaching seminars and spoke on many occasions to Tafe administrators and others to promote TechnicalChef. We have many members through Ernst, Thank you
Thank you Kevin Starow for arranging the great badge design with is magical simplicity and a symbol that is exceptional, effective and emotive. Kevin has also placed a great deal of effort in social media particularly with Facebook. Ensuring the AITC Brand only demonstrates quality in everything we do. Chefs now know AITC is quality in everything.
Andrew Wisken has spent many hours ensuring that every applicant has the professional requirements to be a licensed member, I know sometimes sending many emails combined with research to ensure only “Only Legitimate Only Professional” (AITC motto) in joining AITC. thank you Andrew, for a great job particularly setting the stage for the future.
Martin Probst produced numerous press releases. Releases that demonstrated how serious we were about AITC, and more importantly greatly positioned us in the Industry. Thank you Martin
Handi used his influence in the Asian community to promote the ideals of a professional association and explaining TChef that resulted in applications thank you Handi we need your enthusiasm to nourish the association
Belinda only recently joined council and your input is greatly appreciated and I am sure a great future contribution in the making.
We made the decision to only conduct four meetings a year, with meetings scheduled to only last between 1 and 1.5 hours. In the modern culture, where electronic communication is entrenched and everyone time poor, this was a good decision and will continue as a policy.
The council does not meet for a talk feast. When everyone is achieving their role and contribution, all that is necessary is give a report to show achievement, explore future opinions, outline the next step, obtain agreement and move forward.
We have a great deal to thank our many supporters and sponsors and acknowledge individuals and companies who see our vision to lock in professional standards that mirror their own standards of operation.
- Australian Community Network for website (Garry Hill)
- Going Forward
- Sanjeeev Gill
- Chef Works Australia who also provide great TCHEF logo chefs coats
- Dilmah Tea
- Comcater Food Service Equipment
- Comcater Rational
- Moffat Catering Equipment Australia
- There are more sponsors in the process who will be identified on the AITC website.
I strongly urge members to note and remember individuals and the companies that assisted this organisation when we needed them. “A friend in need is a friend indeed”. We express our gratitude for their assistance. And look forward to a long and close association between AITC senior chefs and their business.
The first meeting to discuss forming a formal association based on a registration process with a board empowered to issue an industry driven chef’s licence to proven professionals, was convened on 15th September 2015.
Looking at our statistics since – (As at 21 March 2016)
- 157 registered online to read the application form.
- 64 applications registered to apply, after those who did not follow through or become inducted, the approved membership stands at 55.
- 379 belong to face book general.
The achievements have been remarkable and include:
- A Facebook Members only page.
- A Facebook general public page.
- Registered ABN.
- Registered a PO Box.
- Incorporated as a Non Profit Association.
- Produced an online application form.
- Produced a hard copy word based application form.
Member resource achievements:
- AITC Certificates.
- Membership Decals.
- AITC Posters.
- Email Signatures.
- Car Stickers.
- Promotional Pamphlets.
- Designed a TChef jacket with logo available from Chef Works and negotiated value for members.
- Designed and distributed a metal logo badge.
- Spoke to a teachers conference on TechnicalChef.
- Designed an emotive logo.
- Created a U-tube page and header promotion.
- Constantly updated an online membership directory.
- Produced five press releases.
- Spoke on community Radio.
- Spoke at an industry exhibition on Masterchef the Reality.
- Council members were asked to join advisory groups.
- Produced a prospectus and designed a campaign for sponsorship.
- Forwarded submissions to Skills Victoria.
- Forwarded submissions to SkillsQI Australia.
- Responded to SkillsQI with AITC views on current training.
- Officially recognised by SkillsQI as a stakeholder in culinary training and education.
- Designed online testing for anyone who claims to be a chef: E.G lost their certificates or cannot prove training and experience.
- In the process of producing a handbook that actually will return over $1000 in value to a member who has only spent $60 for their two years subscription.
- Les Toques Blanches, the leading chefs association and network in Australia identified that AITC was good for the industry and we swapped logos on websites.
We have been disappointment with Australian Culinary Federation who has never officially recognised AITC even though many official written and verbal approaches have been made to them; explaining that AITC stated policy is to recognise all chefs associations. That AITC is only focused as a registration/licensing board, based on evidence of commercial experience irrespective membership of any other association and will only be involved with issues associated with training and professional standards. And that the issuing of a license by a neutral organisation to show professional integrity is a process not provided by any other association; even though many chefs who are also ACF members have identified the need for this initiative and have been inducted into TechnicalChef.
There are three important observations
- We must not and never view AITC as a state organisation. It is for ALL Australian Chefs. It’s only for convenience that currently the council members are mainly in Victoria. One day this will change where council will meet once a year, no matter where they reside. AITC must look at strategies to engage more with other members in other states to ensure inclusiveness.
- All members must attempt to position AITC in the General Public eye more, every member “must talk the talk and walk the talk” to promote AITC to whoever and whenever possible.
- Every member in their own interest must convince colleagues to join and grow the Institute.
The ingredients have been purchased, the mise – en – place basically prepared, now is the time to start cooking and hopefully the banquet is yet to come.
I ask councillors to give their report before I disband the inaugural council and ask Robert to administer the first election and AGM of the AITC.
George Hill Interim President
The first annual general meeting and the election of the first council of the Australian Institute of TechnicalChefs Inc (AITC) with the responsibility to manage TChef going forward is an historic moment from which there can be no return. TChef now gives a choice to real chefs to remain just an ordinary chef as a vague definition of a career or realise the benefits and difference of being recognised as a professional chef.
Chefs now have a clear choice to ignore the decline of a great career and vocation as a chef influenced by the growing number of people identified as chef who fundamentally are not, believing the decline does not affect them. ‘Or move forward by collectively and forcefully banding together in one simple concept that will objectively identify the professionals in the industry and collectively return the title “ professional chef “ by being acknowledged and inducted as a member of AITC.
More than ever before professionals need a mechanism in which to function in the ever changing culinary world yet keep alive the values, attitudes and reputation that underpins what a genuine professional chef stands for.
A mechanism that will return clarity to a position and promote to the community what is genuine chef is.
TChef will continue to acknowledge and closely collaborate with existing Chefs organisations, TChef intends to operate constructively and cooperate as a partner in a culinary trilogy.
There is a need for a chef’s organisation focused on conducting competitions for young cooks and chefs, as is the focus of the Australian Culinary Federation. Just as there is a need for senior chefs to directly network or socialise in their own sphere of influence as one does as a member of Les Toques Blanches. There is however a third and equally vital component, the need for a neutral organisation to focus on licensing professional chefs, by professional chefs; that every chef who considers themselves a professional must join to protect their industry
TChef is now on that road, offering huge opportunities, a simple roadmap to enshrine chefs as professionals and provide an opportunity for everyone to succeed no matter their affiliations.
Australian Institute of TechnicalChefs (A.I.T.C) June 16 – Press Release
AITC is a not for profit organisation of professional chefs initiated in 2015 and launched in early 2016 by a group of contemporary passionate chefs who are concerned with the direction of the commercial cookery industry. The organisation delivers a brighter future for the profession chef by lifting the vocation to new heights, with a vision of the future.
A fully professional, Australia wide Institute, that is fundamentally a registration board for qualified and experienced chefs is now firmly established, and growing.
In Australia, a license or registration is required to be an electrical contractor, nurse, paramedic, plumber, real estate agent, travel operator, valuers among other occupations that individuals must meet the requirements of their respective registration board before legally allowed to practice. Yet, as a chef is a self- regulated occupation, anyone can operate as a chef irrespective of their skills, knowledge, or fitness and use the title chef.
The occupation of a chef may never be licensed by government, mainly because the industry requires two kinds of chefs, those who are semi-skilled who perform the mundane tasks, who work alongside the highly skilled who are trained to be the leaders. Professionals who are competent at perceiving the whole attributes required in the culinary process, including a professional attitude towards their vocation.
As government cannot, and will not license those who practice in commercial cookery at any level, (even highly qualified professional chefs) the next step in the evolution of the culinary industry in Australia is for professional chefs to license their own, by creating an industry driven professional chef’s registration board.
It is time to publicly promote an organisation that endorses by licensing chefs who meet minimum requirements in training, education and ethical obligations, chefs who practice at the highly skilled professional level.
An association that:
- By simply identifying and separating, trained professional who have the grounding and commitment, from those who operate with the same title, many of whom do not deserve the title, unable to substantiate their claim to be a commercial chef and not willing to agree to standards of practice in commercial cookery.
- Insists on high measurable and objective standards of entry, ensuring members are aware of their ethical obligations as identified in professional codes of conduct and attentive to the Institutes expectations of continued self development,
- Has the potential in time to ultimately transform the trade of cookery into a genuine professional career for those who deserve the recognition and status of the highest integrity, and who have earned the title professional chef.
The TechnicalChef concept is simple, effective and accountable, and is being supported by an increasing number of professionals who have applied to be licensed as a “TechnicalChef”.
Applicants who prove they have five attributes, (A roadmap that involves (1) approved training standards, (2) commercial cookery experience, (3) fitness to be titled a chef, (4) commitment to follow codes of practice and a duty to (5) continuously develop ones career) are licensed to show they are a professional commercial chef. Or a “TechnicalChef”
The Institute seeks:
- Chefs who are commercially trained, experienced, and able to understand their ethical and functional responsibilities as a professional to make this initiative work.
- Chefs, who can lead the industry forward into a new era of professionalism never thought possible in an industry, where chefs not only quote they are professional, but personally demonstrate the qualities and attributes required to belong to a professional industry .
- Chefs who, are passionate about their career, can inspire others, willing to stand up and be counted, and openly willing to promote that a professional chef’s career is a worthwhile occupation by publicly branding themselves.
- Professionals who have the industrial background to know what a professional chef really is in competencies and attitude; chefs who have the experience to understand that the occupation involves more than just cooking.
- Leaders who are aware of the need to separate professional chefs from the general community’s perception of a chef, to join a philosophy that advances Australian Commercial Cookery to the next level.
A professional chef is more than wearing a crisp white coat, and possessing a cookery certificate Professionalism has to do with how one conducts oneself in the day to day operations, being polite, having good judgement, understanding cultural norms, following moral, ethical and professional standards, and able to independently practice.
A chef is able to transcend beyond just cookery; a person who knows that a “chef “ is not limited to cookery skill, but is a people manager, involved with menu compilation, budgetary constraints, a manager of human and physical resources, legal compliance, counselling, mentoring, team building and succession planning, among many other day to day responsibilities .
If you need to ask “what in this for me”? I suggest you should already be aware that any legitimate professional occupation is built upon a foundation that identifies the minimum characteristics and qualities in its professionals. An institution that requires admission standards, documented training and development, continuous self develop and fitness.
Just as professionals in other disciplines would also acknowledge that an essential component of any practicing specialist is their “mindset”, that includes the need to be a part of an association that is not just a social club, but an association that encompass all the basic components and standards to collectively represent members in a genuine profession.
- Not affiliated, nor in competition with any existing chefs’ association, A.I.T.C already has many senior members from existing chefs associations registered across Australia.
- Purely a registration board that aims to protect the status of being a professional chef. An association that identifies verifies and licenses professional chefs to use a logo to demonstrate their genuine professional status with a trademark that will in time become, more and more obvious and respected in the community.
- Internet driven; consequently, registration fees are exceptionally low. At only an annual fee of $25 dollars a year brings to the table, publicity, public recognition, authenticity, respectability and creditability.
The new ideology attempts to better commercial cookery and professionalism at the highest level with industry registration of qualified chefs, a process that has to start somewhere. Probably most will never see the fruit that grow from a seed that is now planted. However, chefs must look towards the future and join an organisation that brings to the table: respectability, authenticity and creditability.
A.I.T.C Council Release 21/06/2016