The Australian Institute of Technical Chefs (AITC) has been actively advocating for mental health awareness in the hospitality industry. In 2023, AITC hosted a mental health forum that focused on the mental health of chefs and kitchen staff. The forum included discussions on the challenges faced by professionals in the industry, such as long hours, high expectations, and the pressure to perform. It also highlighted the importance of mental health support and resources available to chefs and apprentices. The forum aimed to raise awareness about mental health issues in the hospitality sector and encourage open conversations about mental health in the workplace.
As we reflect on the journey that began in 2015, it fills us with immense pride to celebrate a decade of dedication, advocacy, and meaningful progress in elevating the culinary profession across Australia. What started as a passionate conversation among experienced chefs about protecting the integrity of our craft has grown into a respected voice for professional standards in commercial cookery.
The Spark That Started It All
Ten years ago, our founding committee came together with a shared concern: the “chef” title was being used indiscriminately across Australia, with no formal recognition distinguishing those who had invested years in training, experience, and professional development from those who had not. The 2014 “AM I CHEF?” publication captured the industry’s growing unease, and by 2015, we knew it was time to act.
When we publicly launched the TechnicalChef credential system later that year, the response was extraordinary. Hospitality Magazine described it as “the first system of licensing a chef in Australia,” and suddenly, an idea that had been discussed in kitchens across the country was becoming reality. We weren’t just talking about change—we were creating it.
Building the Foundation (2015-2018)
The early years were about establishing credibility and creating robust frameworks. Formally constituted as a not-for-profit association in early 2016, we set about defining what it truly means to be a professional chef in Australia. Our credentialing criteria—requiring substantial formal training, a minimum of six years’ commercial experience, external verification, and ongoing professional development—set a benchmark that honored the dedication of qualified practitioners.
These weren’t arbitrary standards. They reflected the reality of what it takes to master this craft, and they gave our members something tangible: recognition that their years of training and experience mattered.
By 2016-2018, our advocacy was gaining traction. We became recognized stakeholders with the Victorian Skills Committee and SkillsIQ, ensuring that the voice of qualified chefs was heard in discussions about culinary training standards. Our national handbook outlined codes of practice that would guide the profession forward, and our first cohort of credentialed TechnicalChefs stood as proof that professional recognition was possible.
Growing Our Impact (2019-2024)
The years that followed were about consolidation and expansion. We refined our membership pathways, developed self-assessment tools, and maintained an active presence across digital platforms—sharing knowledge, celebrating achievements, and continuing the conversation about what professionalism in cookery means.
Throughout 2019-2023, we deepened our industry engagement, publishing regular content and maintaining dialogue with training bodies, government stakeholders, and fellow culinary organizations. We’ve always been clear: we’re not in competition with other associations. We’re here to complement the ecosystem, to raise the baseline, and to advocate collectively for the profession we love.
In 2024, we reimagined our digital presence, ramping up our blog content, producing video resources, and ensuring that current and prospective members had access to the support and information they needed. Our presence in industry magazines and partner publications grew, amplifying our message to a broader audience.
A New Chapter Begins (2025)
This past year marked another significant milestone. On October 1, 2025, we welcomed Jeffrey Gear as our new President—a transition that signals renewed energy and strategic direction for AITC. Throughout 2025, we’ve continued publishing thought leadership on everything from kitchen culture to aged-care foodservice, demonstrating that our advocacy extends across all corners of the hospitality sector.
What We've Achieved Together
Looking back over ten years, the progress is remarkable:
We’ve created Australia’s first comprehensive credentialing system for professional chefs, bringing clarity to a title that was previously unregulated. We’ve given qualified chefs a way to distinguish themselves in a competitive market, potentially improving their job prospects, wages, and professional respect. We’ve engaged meaningfully with government and training bodies, ensuring that chef standards are part of policy conversations. We’ve built a community of practitioners committed to integrity, ethical conduct, and ongoing excellence.
Most importantly, we’ve started changing the conversation. More people now understand that being a chef is about more than wearing whites in a kitchen—it’s about training, experience, professionalism, and a commitment to the craft that spans a career.
Looking Forward
As we enter our second decade, our mission remains unchanged: to promote and improve professional standards in commercial cookery, to advocate for the formal recognition of qualified chefs, and to represent the interests of our members in a dynamic and evolving industry.
The challenges that sparked our creation ten years ago haven’t disappeared, but we’ve made meaningful progress. Title inflation still exists, but we’re building the framework to address it. Professional recognition still matters, and we’re ensuring qualified chefs have the credentials to prove their worth. Industry standards still need elevation, and we’re actively engaged in that work every single day.
To every member who has been part of this journey—whether you joined us in 2015 or 2025—thank you. Your commitment to professionalism, your adherence to our codes of practice, and your willingness to stand for something greater than yourselves has made this progress possible.
Here’s to the next ten years of advocacy, excellence, and elevating the culinary profession across Australia.
Together, we are TechnicalChefs. Together, we are raising the standard.
The Australian Institute of TechnicalChefs is a not-for-profit association dedicated to credentialing qualified culinary professionals and advocating for professional standards in commercial cookery cross Australia.