Virtual Salon Culinaire Community of Chefs.

The Salon culinaire community is intended to be a stimulating and educational resource tool that will interest those associated with the professional cookery. Your personal comments; opinions, experiences and professional discussions are sought.

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It is currently Fri May 16, 2008 4:39 am

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  • Salonculinaire.com
    CLICK HERE TO RETURN TO SALONCULINAIRE.COM
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  • Registration
    You may apply for membership through the registration button above, or send me an email with your:

    - FULL NAME - NOTE - Given and Family name in full E.G - George Hill or you will be rejected
    - OCCUPATION - E.G. chef - sous chef - manager - supplier - apprentice or other hospitality industry related position.(Be specific to ensure registration)
    - LOCATION - (city) - (International chefs welcome.)
    - INTERESTS - E.g Competitions, networking, pastry (please be specific.)

    Email george@salonculinaire.com and I will register and activate you.

    Only applications with - a hospitality industry profile - AND use their real and full name - (As their username) will be registered. All other applications will be ignored SEE REASONS FOR THIS HERE http://salonculinaire.com/denied.htm
    Unfortunately some idiots occasionally manage to access this forum and post unwanted and highly offensive materials on this forum.
    I apologize for this – However I will remove and ban any inappropriate sources of materials immediately found.
    I will not register any one who does not provide sufficent evidence of being in the industry or anyone who does not supply the information as required above.

    Current members who know their password may log in below.
    Also note, we cannot guarantee, and assume no responsibility for verifying, the accuracy of the information provided by other users that use this chefs service. Consequently we cannot assume any responsibility for the content of messages sent by other users of this service. Should your find any disturbing or offensive information, please E-mail George Hill and it will be removed as soon as practical. We also have a very tight Privacy Policy and will never give, sell or trade you Email address to anyone and respect your right to unsubscribe if you choose. Membership applications by email will be responded ASAP.

    George
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  • Brigade Communicator
    The rarely used "brigade communicator is sent to all registered members (Usually pertaining to Australia only) in the community only when an urgent industry communiqu should be directly forwarded by email to community members. If you know of a critical and momentous industry news item, email George to broadcast a Brigade Communiqu to all the community.
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  • Chefs News – Australia - Nestlé Golden Chefs Hat Award Competition 2008
    Read the the latest significant releases associated with the professional cookery industry.
    6 Topics
    6 Posts
    Last post by George Hill View the latest post
    on Mon Apr 17, 2006 6:13 pm
  • Debates
    What is bugging you about the industry
    Include views here on issues facing professional cookery, or read about the
    concerns of others in the cookery community and reply with your solutions and
    opinions.
    18 Topics
    88 Posts
    Last post by George Hill View the latest post
    on Wed May 14, 2008 2:44 pm
  • Final Australian Culinary Codes of Practices Released 21/2/08 - Industry survey results released 9 / 3 / 08
    Committee members from the ACF and Les Toques Blanches have closed the survey of executive chefs and chefs opinions of the draft codes of practice and recorded the results of the "industry ". The survey is now open for view to the general public. To read the draft codes of practices - http://www.salonculinaire.com/poll/draf ... actice.php
    1 Topics
    7 Posts
    Last post by George Hill View the latest post
    on Mon Mar 03, 2008 1:08 am
  • Mentors Program
    First Draft Discussion Paper. released by development board - Professional Cookery Mentor Program - April 2008
    1 Topics
    2 Posts
    Last post by Chris Gilson View the latest post
    on Sun Feb 24, 2008 4:09 pm
  • Trends and Fashions in Food
    What's new? What's cool? What's hot

    Make your contribution by providing opinions on trends in food preparation and
    presentation and read about others experiences. Global practices and comments
    are welcomed.
    7 Topics
    16 Posts
    Last post by Regan McCaffrey View the latest post
    on Mon May 12, 2008 5:03 pm
  • Ask a Chef
    Students - Chefs Have you a question that you would like to put to the Forum - You need to be a member to access this.
    Join and ask your question.
    3 Topics
    9 Posts
    Last post by Regan McCaffrey View the latest post
    on Tue May 13, 2008 6:01 pm
  • Chefs who have completed the 2008 challenge
    Successfully take the quiz from trainee to executive chef on the home page of Salon Culinaire.com - On successful competion send me the hidden password and as a Registered member of this community you will be identified here.
    1 Topics
    1 Posts
    Last post by George Hill View the latest post
    on Wed Jan 02, 2008 2:18 pm
  • Master Chef Quiz- Registered members may attempt the Master Chef Quiz here.
    You will need to remember your password provided when you successfully completed the "Executive Chefs Quiz".
    1 Topics
    1 Posts
    Last post by George Hill View the latest post
    on Mon Jan 21, 2008 12:00 pm
  • Grand Master chef Level 1
    Grand Master Chef – Level 1
    A maximum of three questions are accepted from salonculinaire.com member chefs
    1 Topics
    1 Posts
    Last post by George Hill View the latest post
    on Mon Feb 11, 2008 11:33 am
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Total posts 143 • Total topics 51 • Total members 340 • Our newest member Chris Asiamai

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