Library Articles:


Is it fear or passion that is damages a chef’s career? — When is the time to put passion on the backburner. —  Why do we need TChef in Australia ? — Technical Chef explained. — It’s back to the future. — You may be a qualified cook/chef but are you ready to become a credentialed chef? — Are you a credentialed professional chef? — How Chefs Grow. — Do you consider a chef to be a manual worker or a professional in a legitimate career? — 2017 AGM Presidents Report — Australian Institute of TechnicalChefs (AITC) — AITC Profile Handout. — Why has TechnicalChef evolved? — Is the Australian Institute of TechnicalChefs, officially recognised as an accrediting institute? — Why the Hat? — For Goodness SAKE!


 
 

2017 Presidents Report. AGM Australian Institute of TechnicalChefs Inc. (AITC) March 27. 2017

This evening I am honored 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 license 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 chefs organisation to implement the ideology, subsequently, the Australian Institute of TechnicalChefs Inc, 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 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 chefs licence to proven professionals, was convened on 15th September 2015.

Looking at our statistics since  (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 public.

The achievements have been remarkable and include:

Online achievements:

  • A Facebook Members only page.
  • A Facebook General public page.

 Legal achievements:

  • Registered ABN.
  • Registered a PO Box.
  • Incorporated as a Non Profit Association.

 Administrative achievements:

  • Produced an online application form.
  • Produced a hard copy word based application form.

Member resource achievements:

  • AITC Certificates.
  • Membership Decals.
  • AITC Posters.
  • Email Signatures.
  • Labels.
  • 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.

Promotion

  • 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.

Submissions achievements:

  • Forwarded submissions to Skills Victoria.
  • Forwarded submissions to SkillsQI Australia.
  • Responded to Skills QI with AITC views on current training.

Other achievements

  • Officially recognised by Skills QI 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

  1. We must not and never view AITC as a state organisation. It is for ALL Australian Chefs. Its 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.
  2. 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.
  3. 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

ADDENDUM

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 organizations, TChef intends to operate constructively and cooperate as a partner in a culinary trilogy.

There is a need for a chefs 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 socialize 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.

 

 

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(Members are commonly known as a Tchef)

What makes registration as a professional chef with the Australian Institute of TechnicalChefs unique?

Registration is the highest national industry accreditation and status that can be acquired as a chef in Australia. AITC membership identifies: Certification – Experience and Professional Conduct.

A genuine professional chef requires two levels of skills: HARD SKILLS AND SOFT SKILLS.

These soft skills are a vital companion to hard skills as a professional.

A professional chef requires both legitimate hard and soft skills. As does a registered TechnicalChef. 

A TechnicalChef (TCHEF) is the culinary equivalent to a “chartered” chef (akin to a chartered accountant versus an accountant).

For over 40 years chefs have ‘dreamed’ that one day (Cooks and Chefs) will be all aligned to a single accreditation. TechnicalChef is implementing a national system that fulfils this ‘dream’.