Main Gateway Index: Categories and Subjects
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
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Chefpedia Motto: A desire to conceptualize and embrace the new while acknowledging and respecting the traditional.
“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.
"Chefpedia Authors" are requested to undertake the Professional Recognition Program at Chef de Cuisine level details are found at http://www.auschef.com/quiz/index.php Auschef.com]
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:
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.