Welcome back to the main Kitchen. Enter this Internationally recognized food art competition for professional chefs and kitchen artists, or view the Worlds best presentation of food through the eyes of the artistic chef. Discuss issues that are important to you and the future of professional cookery Keep up to date with industry Discover the depth of your professional knowledge through culinary arts challenges for professional chefs.
 

* Global Championships

* Read the debates

The symbol of a trained professional chef

Join The Chef's Forum

* The Virtual  Museum

Debates by chefs on issues that are effecting the professional kitchen.

Latest: "I wonder how many commercial chefs realize or care that their legitimate job title has been hijacked?
Read more..

 

Over 550 professional chefs have registered in the chefs forum to show they preserve professional standards. Professional cookery qualification and conditions for membership apply. Read More..

A virtual museum of professional kitchen and dining room artefacts" The way is was" See more..
* Codes of Practices * Knowledge Now

* Do you on Skype?

 *  Advance your career to become  a "Certified Chef"
The Australian Culinary Codes of Practices were developed by a chefs committee, The principles were surveyed across industry and adopted by chefs associations. Read more.. New Age on line Culinary Competition for student “Knowledge Now 2010”  sponsored by Books for Cooks is Read more..

Salonculinaire.com is now on skype. To ask a question or arrange for a online lesson on certifiedchef.com my skype address is salonculinaire.com.
Certification is based on level of experience and responsibility
- Certified Trade Cook
- Certified Professional Chef
- Certified Chef de Cuisine
- Certified Executive Chef
- Certified Master Chef
Read more at our sister site Certifiedchef.com
 
* View certified chef database Read more..

* Australian Championships 2010

 * "Turning" a mushroom *  Industry Calender *  S.A.K.E

A team of judges with over 150 years of classical and contemporary experience assessed the winner of “CHEF 2010”. The next test of ingenuity, competency and proficiency is scheduled to be presented by The Foodservice Suppliers Association Australia in June 20 – 23, 2011.

See what's happening in the hospitality and tourism industry in Melbourne that of interest to chefs. An industry joint venture. Read more.. Sake is a philosophy that attempts to describe the attributes that make up a professional chef. Read more..
* Registered Chef's database * Show my opinions
Are you registered as a professional chef on the international database. Read more. Philosophical views of a career path as a professional chef. Read more..
 
Jury for 2010 "CHEF" From - right to left:
George Hill Chairman Salonculinaire.com
Hangs Schings Renowned Chef Educator
John McFadden Group Executive Chef AIH Group
Neil Abrahams F&B Manager Canberra Golf Club

 

INTERNATIONAL SEAFOOD AND HEALTH CONFERENCE AND EXHIBITION
MELBOURNE CONVENTION EXHIBITION CENTRE
AUSTRALIA 10 NOVEMBER 2010 Read more..
Attempt the seafood and health quiz
Identify how much you really know about seafood?
- Professional chef quiz Read more..
- Amateur chef quiz Read more..
Great prizes to be won
 
*  Modern Australian Culinary Dictionary coming soon.

Winter 2010

Chef 2010 Winner - Soren Lascelles, Chef de Cuisine from Two Hat Restaurant “Assiette” in Sydney. Second Paul Hickey and Third Shantel Elliot. George Hill awarded Foodservice Suppliers Association Australia 2010 National Award of Excellence read more..

salonculinaire. com is constantly being redefined and redesigned to bring to the table an exciting one stop shop for information for professional cooks and chefs. Chefs may compete in the "Virtual Salon Culinaire”, demonstrate their culinary knowledge in our comprehensive “Culinary Challenges”, research culinary terms in the “Culinary Dictionary” Browse the “Virtual Museum” debate an issue in the “Chefs Forum” or participate in numerous other activities on this web site. This site is for professional chefs who seek to protect culinary standards. Access to some activities is limited to approved registered chef members, currently numbering over 500.

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