|Do not confuse a Chef with a professional chef or a registered “TechnicalChef”.
“A cook is a trade person and a chef is a position of responsibility”, in Australia, a chef is considered as anyone who prepares food (with or without formal basic qualifications). Furthermore, cooks with merely basic qualifications are believed to have achieved mastery, and fully competent as a commercial chef.
|A TechnicalChef is different.
The Institute of Technical Chefs requires a member to provide evidence of a minimum total of six years experience (12000 hours) in a commercial kitchen inclusive of basic skills training.
To become consciously competent, a practice period immediately after basic training is necessary. This is “maturing” time, is when a cook practices the basic skills to mature into a legitimate chef. (This traditionally was titled a commis chef and now commonly called a station chef, or chef)
Rules and conditions – Experience.
Registration immediately after basic training has its advantages.
a) Paraprofessional chefs demonstrates their professional intensions.