Page 7 - May 2017 Handbook
P. 7

AITC  definition  of  a  contemporary

             “commercial chef”


          (Otherwise known as a TechnicalChef)

          On the simplistic understanding, chef means chief; but chief of what?

          A genuine chef must have two distinct attributes that blend to embody
          a genuine professional.

          One set of attributes without the other, means the person cannot claim to be a commercial
          professional chef.
          The two attributes consist of those that are necessary to function in the occupation, and those
          that are aspects of the chef’s disposition.
                 The occupational attributes consists of extensive technical training in commercial
                  cookery, broad experience in a  commercial kitchen under the supervision of a
                  commercial chef, and with extensive commercial culinary knowledge.

                 A  chef’s  disposition  includes  their  philosophical  view  of  their  career,  fitness  in
                  character, and an understanding of the ethical and moral responsibilities required
                  of  a  professional  cook  and  a  passionate  consciousness  of  the  preparation  and
                  presentation of food.
          Once a chef always a chef.

          Many chefs elect to stay at the cutting edge and devote their entire career to fulfilling their
          passion in commercial cookery as station, sous, executive or Chef de cuisines.

          It is also inevitable that many highly experienced chefs turn their skills to other commercial
          cookery careers that require the foundation skills and attitude of a trained and experienced
          chef.  These include:  business owners, consultants, foodservice managers, sales, specialists,
          teachers, and many other professional roles that support the professional chef on the front
          line.

                  A TechnicalChef is defined as:
                  A person who is educated and technically trained in commercial
                  cookery,  consolidated  with  practical  commercial  kitchen
                  experiences  and  who  compiles  in  practice  with  agreed
                  professional standards and Codes of Practice.

          Images in this handbook are representative of tools, ingredients, products, skills, and meals
          that show the skills and artistic nature of a trained chef. The image may not be necessarily
          belong to the chef described on the page. Image contributors are seen on page 82.
                                          Page ~ 7 ~
   2   3   4   5   6   7   8   9   10   11   12