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Every kitchen has a story, and I AM CHEF gives you the chance to share yours.

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How relevant?

There is a growing issue centred on the relevance of “apprenticeship in cookery” as a training model in 2011.

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Where to from here?

Somebody once told me that you have two ears and one mouth so you may listen twice as often as you speak.

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WACS

The first in a new series of articles by Women in WACS Pacific Rim representative Cassandra Austin.

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The missing meaning

I am finding it increasingly difficult to distinguish what the common term “chef” literally stands for.

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The lost art of apt description

Do chefs realize the damage they are inflicting upon the industry with inaccurately described menus?

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By most measurements — food quality, training, value, general competencies — Australia has one of the most developed and sophisticated commercial cookery industry sectors in the world and in some aspects we lead the way in the culinary arts.

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