To all Chefs
Jeffrey Gear
3 April 2026
Australian Institute of Technical Chefs About Us – Technical Chefs www.technicalchef.com A Call to Senior Chefs: Lead, Unite, and Shape
Shared Values, Shared Responsibility: How AITC and SCA Align in the Seafood Industry
TCHEF
2 April 2026
Discover how AITC and SCA collaborate to promote sustainable seafood, education and ethical sourcing, shaping a responsible and future-focused seafood
Sidney Taylor Memorial Black Hat
TCHEF
11 March 2026
The Sidney Taylor Memorial Black Hat is a distinguished honour steeped in culinary heritage. To understand its significance today
A Decade of Progress: Celebrating 10 Years of the Australian Institute of TechnicalChefs
TCHEF
4 February 2026
Celebrate 10 years of the Australian Institute of TechnicalChefs (AITC). Discover how a decade of advocacy, the TechnicalChef credential, and
A Christmas Message from AITC Santa
TCHEF
18 December 2025
Merry Christmas to all our incredible chefs, culinary leaders, hospitality professionals, students, mentors, and to every passionate individual who proudly
A Year of Growth, Advocacy, and Heart: Technical Chef Australia’s 2025 Journey
TCHEF
26 November 2025
As we reflect on 2025, we’re filled with pride and gratitude for what we’ve accomplished together. This year has been
Jeffrey Gear Leads the Australian Institute of Technical Chefs Into an Era of Excellence
Sarah Maric
1 October 2025
The Australian Institute of Technical Chefs is proud to announce the appointment of Jeffrey Gear as our new President
Chiki Chan: A Culinary Fantasy in the heart of Mordialloc
Johnny Jong
4 August 2025
Back in September 2024, we opened the doors to Chiki Chan in the heart of Mordialloc — and what a
Building Personal Resilience
Sarah Maric
13 June 2025
In the whirlwind of today’s relentless business landscape, characterised by constant change and uncertainty, the mastery of leadership has never
TChef & Food Innovator Leslie Chan: From Kitchen to Product Development
Leslie Chan
8 May 2025
After more than three decades in the culinary industry, I’ve discovered that my transition from leading teams in high-pressure kitchens