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A summary of The Australian Institute of Technical Chefs -( A.I.T.C ) and the philosophy of  TechnicalChef

The growing “Australian Institute of TechnicalChefs”, evolved to show the real requirements to call oneself a chef. The institute is an Australia wide association (Resident or overseas Australian chefs) of sous, de cuisines, executive, corporate, and other commercial chefs who have advanced above the definition of a modern day chef. 

Approved members of the Institute show by a licensed logo they are qualified at an advanced technical level in commercial cookery. Additionally they are experienced as a coordinator or administrator in a commercial kitchen.

In Australia a “TechnicalChef” is the modern proven commercial chef who  has a higher industrial standing then a Master Chef or a Certified Chef .
They are not just a modern day chef in a TV show, or demonstrate food in a supermarket, employed in a hotel, restaurant, or pub kitchen preparing simple food, employed in a pizza shop, or still an apprentice at school.

TechnicalChefs are experienced and technically skilled in commercial cookery and additionally have the attitudes and organisational knowledge required when preparing commercial quantities in a commercial kitchen. READ MORE IN THE SHORT BOOKLET BELOW:

(Take me to Council Contacts)
President
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Vice President
- For general information.
Secretary
- For A.I.T.C l meeting dates.
Treasurer
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Ordinance - For disputes and due process.
Innovation
- For branding discussions.
Registrar
- For application process.
Marketing
- For press inquiries.
Benefactors
- For recruitment.

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