TechnicalChefs Recommended Quality Industry Partners

Licensed TechnicalChefs do business with many professional businesses and organizations.

Where a TechnicalChefs is confident with the provision of product or service from an outstanding supplier they may recommend the businesses or organization to other professionals.

Businesses and organizations that stand above the normal should be applauded and considered as an “preferred industry partner” . This includes businesses or organizations identified with their logo who sponsor AITC to achieve its mission.

What is the difference between Notable Supplier and an Industry Partner.

    • Notable Supplier are  businesses and organization’s  where a TChef is engaged and may be promoted by the TChef as a “notable quality supplier” 
    • Industry Partners are are businesses and organization’s  who are “recommended” by a TChef Members based on their work experience.
Malcolm Doyle 18167 William Angliss Institute Victoria. Culinary Education Yes
Athol Wark 19184 Simon George and Sons National. Fresh fruit and Vegetables Yes
Belinda Clements 16117 William Angliss Institute Victoria. Culinary Education Yes
Mark Sweeting 16107 RATIONAL Australia National. Foodservice Equipment & Solutions Yes
Peter Ristuccia 93856 Pan saver Queensland. protection for your pans Crockery Unknown
Tom Milligan 17143 Moffat Victoria. Kitchen Equipment Yes
Andrew Wisken 15103 Aquanas Victoria. Seafood Unknown
Nick Blackmore 16111 Aquanas Foods Victoria. Seafood and other Unknown
daniel soto 17152 Holmesglen Victoria. culinary educator Yes
Daman Shrivastav 16999 DDs Kitchen Social Enterprises Victoria. Servicing Community Yes
DALE LYMAN 16133 William Angliss Institute Victoria. Culinary Education Yes
Abhishek Roy 20806 ALTEC College RTO Code:22034 Victoria. Culinary Education Yes
Paul J Shay 16116 Comcater National. Kitchen Equipment Supplier Unknown
Suresh Vaidyanathan 16127 Ezy Chef Pvt Ltd Victoria. SQF cert Veg & Fruit Puree ‘n’ Mash Unknown
Ken Yip 16105 Queensland Cricket Club Queensland. Catering Unknown
John Mark Borlagdan 19180 Rydges Palmerston Northern Territory. Hotel and Restaurant Yes
Bernd Uber 16135 Dilmah International Tea, Spices, School Yes
Shayne V Greenman 15112 Queensland Hotels Association Queensland. Industry Consultant, Representation Unknown
Stephen Tryon 16108 Culinary Solutions Australia Victoria. Culinary Education/Assessments Yes
Robert Ford 15102 Books for Cooks Victoria. Rare Culinary Books Unknown
Jason Wilkes 16104 Arafura Catering Equipment Northern Territory. Kitchen equipment supplier Yes
Jeffrey Gear 16103 PFD National. Dry Good Produce Unknown
Sarah Maric 16112 Dilmah Tea National Victoria. Beverages Unknown
George Hill 15101 RATIONAL – Comcater National. Kitchen Equipment Supplier Yes
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(Members are commonly known as a Tchef)

What makes registration as a professional chef with the Institute uniquely different from membership of any other chef’s association.
First registration as a Tchef is the highest national accreditation that can be acquired as a professional chef in Australia. AITC membership identifies Certification – Experience and Professional attitude.
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, master 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.
• Then we have universal labels that are 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 legitimate hard skills of a chef.

Soft skills are much harder to quantify, however, ultimately soft skills form the most important attributes 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) where:

•       Continuous Professional Development,
•       Flexibility,
•       Being Confident,
•       Follows Agreed Culinary Codes,
•       Demonstrates Leadership,
•       Is Self-Disciplined,
•       Is Self-Motivate
•       And has a Work Ethic

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 is the culinary equivalent to a chartered chef (akin to a chartered accountant verse an accountant).