Has the “black box” competition format had its day?

Guest writer John Mangan Miller OAM, Chevalier de L’Ordre du Mérite Agricole, République Française, gives his view.

Despite myriad issues of breadth and quality, there are still many benefits associated with the contemporary “apprenticeship” training system.

George Hill argues for accurate titles in the contemporary foodservice kitchen.

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

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

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

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.