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.
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