Welcome back to the main Kitchen. Enter this Internationally recognized food art competition for professional chefs and kitchen artists, or view the Worlds best presentation of food through the eyes of the artistic chef. Discuss issues that are important to you and the future of professional cookery Keep up to date with industry Save time in research as we identify a number of websites which may assist you in your daily duties

 

Chef's Notices:

Chefs Associations

Culinary Competitions

Culinary Education

Mentor Program

Who is who

Industry Calendar (LTB)

Polls and your opinion

Black Hat History

The Chefs Uniform
 
 

Members of the forum: please only vote and add your comments through the forum.
 

 

All about polls: (Select the poll below to add your opinion)
 

 

What is you opinion on colored coats aprons?
An all white chefç—´ jacket is the best image for a commercial chef
Fundamentally white with highlights is ok (color collars-cuffs)
Any colour, black, blue, red, yellow, brown, etc is appropriate
Color look stupid and degrades the status of a chef
[View results]
• 06/10/2008 What is your opinion of the apron?
• 06/10/2008 What is you opinion on colored coats aprons?
• 03/31/2008 Do TV shows with offensive language and abuse discourage bright youngsters from the career path?
• 03/30/2008 Do celebrity chefs who swear on TV "tarnish all professional chefs with the same brush"?
• 03/30/2008 Are all kitchens publicly degraded by celebrity chefs who use offensive behavior in their TV show
• 03/07/2008 The traditional chef's hat is the best way to achieve this?
• 03/07/2008 Branding the image of a professional chef is essential for the future of professional cookery?.
• 02/21/2008 I would accept the ten combined statements above as an Australian Culinary Code of Practice
• 02/21/2008 Your opinion on Code of Practice 12 (above)
• 02/21/2008 Your opinion on Code of Practice 11 (above)
• 02/21/2008 Your opinion on Code of Practice 10 (above)
• 02/21/2008 Your opinion on Code of Practice 9 (above)
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“Is it time for Australian Chefs Associations to introduce a code of practice"?

This poll attempts to identify if Australian site visitors believe the Australian professional cookery industry is mature ready for  self regulation.

 

"Generally, the professional dress and image, of  Australian Chefs is equal to overseas standards"?

This poll attempts to identify if Australian cooks and chef's professional dress standards are portrayed at "World Best Practice" that meets local and overseas visitor expectations:

 

"Cooks and chefs are industry and Tafe trained to be as skilled as they were 10 years ago"?

This poll attempts to identify the visitors perceptions and experiences of their overall dining experiences in the last 10 years and the associated general professional cookery skills relative to ten years ago?