Now that Christmas 2017 , New Year and the vacation season are well behind, its time to look again to the future.
Nothing has changed, we still have absurd shortages of staff, incredible unprofessional people who call them chefs, and many people hijacking the title CHEF (Like a friend who recently after two interviews engaged a sous chef at well above the local rate; who just did not turn up on start day, and not even a phone call to inform why)
That is an example the type of person who represents anyone called a chef, a person who has hijacked the brand and destroys your reputation as a professional.
A chain is only as good as its weakest link. If you are a professional it’s up to you to do something about protecting your reputation. Every chef has a simple choice: to either “do nothing” and be seen to belong to the modern group of cowboy chefs OR demonstrate one is a real professional with a simple logo.
Membership of the Australian Institute of TechnicalChefs (AITC) is the new age “chartered” professional chef.
The credential identifies chefs who have gained a higher level of skill or competence in commercial cookery; chefs who are proven to practice at the professional level in their skills, attitude, knowledge, and experience.
You may be a qualified cook/chef, but are you ready to become a credentialed professional chef?
Today’s regular chef carries out the day to day manual food preparation tasks, but are yet to reach the sophisticated level of a professional chef. They fundamentally are the “Jack and Gill of all Trades, Master of none”. Many hold insufficient culinary qualification to indicate competence as a cook, and many have grand titles like sous, chef de cuisine or executive chef. They believe that any culinary qualification or job title is all that is required to justify being called a professional chef, but this is unfortunately untrue.
Even though a valid qualification may only be obtained from a government accredited source, a qualification only provides evidence that one should be competent at food preparation at the level of the qualification.
Chefs need to realise a culinary qualification only opens the door to the commercial kitchen, the reality is; the very same day one successfully completes a culinary qualification, becomes the first day of a second learning curve that will in time, add professionalism to a cooks/chef competency.
The way forward for professional chefs to show they have reached the professional status and entitlement is to be a credentialed as a chef with membership of the Australian Institute of TechnicalChefs (AITC). Membership is demonstrated by a logo to show the chef is both competently trained at the appropriate level, and has professionally advanced from a competent cook into a professional chef.
Completing the application form requires time. However you may at any time “save as a draft” ( bottom of application) and return later to login and see completed details. Contact any council member or field officer in your state for help or questions.