Library Articles:


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!


 
 

 

How Chefs Grow – a philosophical view

A trainee or an apprentice is learning to use their hands to become a qualified cook.

qualified cook has learnt to use their hands and now learning to use their brain to develop into a chef.

Chef has learnt to use their hands and their brain and now learning to use other hands to advance to a Sous chef.

Sous chef has learnt to use their hands, their brain and other hands and now learning to use other brains to be promoted to Chef de Cuisine.

Chef de Cuisine has learnt to use their hands; their brain, other hands other brains and now learning how to use other hands and brains in external kitchens to progress to Executive chef.

An Executive Chef has learnt to use their hands; their brain, other hands, and other brains in local and external kitchens and is now learning how to grow their professionalism to reach their full potential and reach the ultimate career goal as a TechnicalChef.

TechnicalChef It is the highest category of chef with a professional attitude.

TechnicalChef is an attitude that can be achieved at any level from becoming a chef through to Executive chef, and continues for those who have turned  their skills to other commercial cookery careers that require the foundation skills and attitude of a trained and experienced chef.  Attitude is very influential to being successful, that’s why TechnicalChefs are successful people.

 

Return to Articles

Scroll to Top

(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’.