GUEST ACCESS HERE – MEMBERS ONLY  SELECT ACCESS BELOW

 
 

Welcome Chef.

Chefs may well desire to directly participate; in associations.

However industrial change, and the Covid impact are among many influencers that limit chefs to be personally involved with networking.

Excepting AITC Members who have the invaluable opportunity to still relax and be involved “virtually” 24/7 in a one stop shop of information and assistance.

TChef may maintain a confidential historical record of industry participation, promote their place of employment or business, recommend product or service providers, participate in a culinary forum, keep informed with global culinary news and trends, view the current listings of major employment agencies, promote events on an industry calendar, directly contact other TChef, enroll in a free AITC members academy, or access many other resources.

Members must login to access  this private area.

Interactive Member links below are designed to assist TechnicalChefs get the most out of their Membership.. They are informative, educational and keep members at the cutting edge of the commercial cookery /hospitality industry. They give members an opportunity to be involved 24/7 in a virtual networking website.

Please note that “Global Culinary News” brings together a large number of up-to-date articles from around the world by visiting a number of websites. THIS will take a few minutes to load PLEASE BE PATIENT

  

 

CPD Records.

CPD Exemplars

Notable Suppliers

Industry Partners.

Member Forum

Global Culinary News – BE PATIENT.

Recruitment Agencies

Industry Calendar

Surveys and Polls.

Tête-à-Tête

Administration Manuals.

Administration Documents

Meetings and Conferences

AITC Members Academy

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(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’.