Over 600 professional chefs have
registered in the chefs forum to show they preserve professional standards.
Professional cookery qualification and conditions for membership apply.
Debates by chefs on issues that are effecting the professional kitchen.
Is an apprenticeship in cookery
relevant for 2011 and beyond?
"Cookery for the Hospitality Industry" 6th
Edition is now available.
The industry text by Graham Dodgshun, Michel
Peters and David O’Dea is an excellent reference book for
cookery students and professionals in the industry.
Highly recommended
Sake is a
philosophy that attempts to describe the attributes that make up a
professional chef.
Read more..
Salonculinaire.com is now on skype. To ask a question or arrange for a
online lesson on
chefpedia or certifiedchef.com skype address is salonculinaire.com.
Registered
Certified Chefs who have successfully completed the program
Read more....
salonculinaire. com is
constantly being redefined and redesigned to bring to the table an exciting
one stop shop for information for professional cooks and chefs. Chefs may
compete in the "Virtual Salon Culinaire”, demonstrate their culinary
knowledge in our comprehensive “Culinary Challenges”, research
culinary terms in the “Culinary Dictionary” Browse the “Virtual
Museum” debate an issue in the “Chefs Forum” or participate in
numerous other activities on this web site. This site is for professional
chefs who seek to protect culinary standards. Access to some activities is
limited to approved registered chef members, currently numbering over
500.
