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!
(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’.