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'''Membership''' is by application, invitation or by referral. There is no membership fee. | '''Membership''' is by application, invitation or by referral. There is no membership fee. | ||
- | '''Applicants''' should first read:<br><br>[http://chefpedia.org/wiki/index.php?title=Chefpedia:About '''About Chefpedia''']<br>[http://chefpedia.org/wiki/index.php?title=Chefpedia:Privacy_policy '''Privacy policy''']<br>[http://chefpedia.org/wiki/index.php?title=Chefpedia:General_disclaimer '''Disclaimers''']<br> [http://chefpedia.org/wiki/index.php?title=Chefpedia:About '''About Chefpedia''']. | + | '''Applicants''' should first read:<br><br>-[http://chefpedia.org/wiki/index.php?title=Chefpedia:About '''About Chefpedia''']<br>-[http://chefpedia.org/wiki/index.php?title=Chefpedia:Privacy_policy '''Privacy policy''']<br>-[http://chefpedia.org/wiki/index.php?title=Chefpedia:General_disclaimer '''Disclaimers''']<br>- [http://chefpedia.org/wiki/index.php?title=Chefpedia:About '''About Chefpedia''']. |
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Revision as of 21:58, 6 January 2013
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Main Gateway Index: Categories and SubjectsAbout Chefs: Articles - Biographies - Books by chefs - Chefpedia contributors - Salonculinaire Master Chefs - Association Certified Chefs - Chef's initiatives Culinary Art: Buffet – Competitions – Ice Carving – Margarine and butter sculpture – Sugar Work - Vegetable Carvings – Works of Art Culinary History: Chefs Associations- Ethics and Conventions - Australian Culinary Codes of Practices - Culinary Competitions - Culinary Standards Culinary Management: Institutes and Schools- Training- Environment- Food Cost Control Culinary Preparations: Appetizers – Butchery – Cakes – Cheese – Dairy Eggs- Cheese - Dressings – Finger Foods – Fish Cuts – Fish Varieties - Fruit – Fungi - Game – Herbs – Lamb - Beef – Methods of Cookery – Mise - en - place - Pork – Potato - Poultry – Salads– Sandwiches – Sauces – Shellfish - Soups - Stock– Sweets – Veal- Pastry - Vegetables - Yeast Culinary Products: Herbs- Preserves – Spices Culinary Science: Food Science - Nutrition Culinary Styles: Molecular Gastronomy - Hydrocolloids Culinary Terminology: Culinary Terminology - Foodservice Terminology - Bar and Beverage Terminology Foodservice: Alcoholic Beverages - Foodservice equipment - Foodservice suppliers - Foodservice styles - Non Alcoholic Beverages - Restaurants Recipes: National dishes - Global recipes - Wine recipes Request for a New Gateway View: Approved Users, Contributors, Authors, Writers and Editors IT Technical Assistance Garry Hill - 4ustralia.com - Link to 4ustralia.com Friends of Chefpedia: We acknowledge the assistance received from friends of chefpedia - List in progress. View: Help: how to add a contribution. or Chef Pedia Basics or Types of Information
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Chefpedia Motto: A desire to conceptualize and embrace the new while acknowledging and respecting the traditional.
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Chefpediais an ever growing encyclopedia focused on commercial cookery. Chefpedia has been designed by chefs, is compiled by chefs and associated culinary experts and aims to evolve into a contemporary online commercial cookery reference. Chefpedia includes a broader vision; not only technical information, but also includes interesting articles, recipe concepts and personal resumes. Membership is by application, invitation or by referral. There is no membership fee. Applicants should first read:
Applicationto join chefpedia.org as a contributor/author or Email George If you wish to ask a question Chefpedia titles ranging from Chef de partie to Master Chef and is directly linked to the number of their inputs and articles All approved chefs or experts are identified as a “contributor” by their name and their current chefpedia title For approved, practicing or formerly active commercial chefs:
Chefpedia policies and rules of association as a contributor. Masters in either may apply to be Directors. Directors will set Chefpedia policy, gain access to the full software, can approve and create new contributors, annually elect the Chefpedia board that will govern Chefpedia and elect Ambassadors. Ambassadors will eventually be Chefpedia directors who manage a sector of Chefpedia. |
This encyclopedia is written by a network of established renowned commercial chefs who aspire to input their knowledge and culinary contemporary views to an online website that will benefit all. |