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.