Video - Educational Resource Library

AITC is involved with delivering many broadcasts, videos, and podcasts.
TChefs may view the latest videos in the members area prior to being archived here for the public to enjoy.
Sponsors, or organizations that have interesting, up-to-date or culinary training videos are welcome to request their resource being added to AITC Video Library
2021 AITC Advisory Panel – Fish Summit 45 Minutes
Jevvrey Gear promotes AITC
George Hill Promotes AITC
Andrew Wisken Promotes AITC
Martin Probst Sustainable and successful Kitchen Culture
Occupational Health for Chefs
Will the Australian Commercial kitchen culture change? No 1
What support and / or online resources will help cooks and chefs through this crisis? No 2
Will membership of a professional association be a career asset for Australian chefs post Covid-19. No 3
Is this the final curtain for chefs’ associations as they currently operate? No 4
How could the pandemic reshape the operation of food-service operations? No 5
How could the pandemic reshape the delivery of culinary education and other services? No 6

AITC in Thailand Competition – More to be added soon.
Sarah Maric Production “Bouncing Back”
Sarah Maric Production “Sustainability”
Sarah Maric “Transition”
Sarah Maric “Succession Planning”
Sarah Maric Promotes AITC
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’.