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No. A0093856C

HOME:
- AITC
ACCREDITATION:
AITC COMMUNITY:
RESOURCES:
MEMBERS:
- TChef – Access
ABOUT US:
LOGIN:
- REGISTER
- LOGIN.
- ACCOUNT.
- MENU.
CONTACT:
- TChef Described
- Contact us:

Best of the Best Competition

An Industry supported culinary talent competition.

(This PDF may be downloaded with the down arrow at the top or bottom of the document.)

Best of the Best Competition

Click here to View Certificate

USERS MUST REGISTER ON THE AITC SYSTEM TO OPEN AND READ THE NOMINATION FORM

Open Nomination Form

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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.

Hard skills are measured by basic training, experience, and often aligned with an obscure title or a degree of authority: EG. apprentice, cook, chef, station chef, sous-chef, executive sous-chef, executive chef, chef de cuisine, head cook head chef, corporate chef, and the many descriptions in occupations that require the competencies of a legitimate hard skilled chef, e.g., company representatives, cookery teachers, consultants etc.
- Universal labels are also used to attempt to identify a person who cooks for a living EG. master chef, celebrity chef, demonstration chef, etc. These titles do not necessarily describe the title holder’s industrial responsibility and often they may not even have the legitimate hard skills of a chef.
- Soft skills are much harder to quantify, however, ultimately soft skills form the most important attribute that makes up a PROFESSIONAL CHEF
Soft skills are acquired in a second learning curve beyond basic training and experience, when a chef develops a professional mindset (Attitude) which includes:
- Continuous Professional Development,
- Flexibility,
- Confidence,
- Follows agreed Culinary Codes,
- Demonstrates:
- Leadership,
- Self-Discipline,
- Self-Motivation
- And a professional Work Ethic

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’.