Main Gateway Index: Categories and Subjects
About Chefs: Articles - Biographies - Books by chefs - Salonculinaire Master Chefs - Association Certified Chefs - Chef's initiatives
Culinary Art: 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 -Australian Chefs – Competitions - Acknowledged Contributions - Services to Industry - Fellowships
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
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Chefpedia's and Chefs Portal
Chefpedia.org 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. The encyclopedia includes a combination of traditional culinary knowledge (that is still customary) and contemporary knowledge, to provide the user with an opportunity to explore existing interpretations; or discover industry changes.
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.
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 *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:
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.