Page 8 - May 2017 Handbook

Why this handbook

As AITC started to grow, we asked ourselves:

What type of mechanisms can we utilise to sustain this movement?
How can we collectively stimulate and inspire ourselves for the coming years?

One of many answers was the AITC Handbook. It's packed with each Technical Chef’s
story.
This handbook identifies leading Australian professional chefs who are setting the pace
in Australian Cuisine.
The book demonstrates how genuine chefs mature from very diverse backgrounds to
reach the same understanding of the core values and attributes required as a professional
chef.

A chef is a professional cook who is in the business of commercial cookery.

Commercial cookery is an industry chosen by a person with a passion for cooking. The
passion becomes a journey to the top; to strive to be the best of the best; to ultimately
achieve to be a legitimate:
Professional Chef

An alternative title for a chef, who has reached the upper echelon in their trade, is a:

TechnicalChef

Many are titled “Chef “, but only those who have proved their
credentials are inducted into the Australian Institute of
TechnicalChefs.

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