Main Page

Main Gateway Index: Categories and Subjects

About 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 Technology: Large Equipment - Small Tools

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
Request for a New Category
Request for a New Subject

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

Author --121.220.25.66 09:56, 6 February 2011 (EST)George Hill

There is no stronger force than a shared vision.

Be a part of a shared vision.

Chefpedia is 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:

- About Chefpedia
- Privacy policy
- Disclaimers
- Rules of Association

Application to join chefpedia.org as a contributor/author or Email George If you wish to ask a question 

Applicants will be requested to undertake the professional assessment program found at *[1]Auschef.com. Full details will be sent to applicants.

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:

For approved specialists in an associated aspect of commercial cookery or in a related field who may not be qualified 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.