|A chef in Australia is not a regulated trade’s person, which means, the standards of education, training, professional operation and ethical practice is entirely reliant on the individual.
Self-regulation and skill shortages have allowed many semi skilled employees to practice, or be described as a fully skilled chef. All to often in print and electronic media, persons are acknowledged as a specialist chef, however, by their actions, show they do not possessing the skills, professional attitudes, knowledge, and experience required of a chef who practices at the professional level.
Commercial kitchens require two categories of employees, those who are semi-skilled who perform the mundane tasks, who work alongside the highly skilled who are the specialists. The meaning of the word chef has dramatically changed with both categories called chefs. The public need to know when they are dealing a fully trained specialist.
The new age professional commercial chef is licensed to show they practice at the primary level. Titles such as celebrity, corporate, executive, head, master, sous and others titles mean little, unless verified to be at the professional level. As with any other title, there is a creditability difference between an executive chef and an executive chef who is a licensed member of the institute that shows their authenticity, respectability and creditability.
| Are you just a chef, or do you wish to show the public you are a Professional Chef?
Let TChef do the talking for you.
Ten reasons to register with the institute:
1. Adds a public profile to your industry profile.