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The SAKE Philosophy by George Hill

The title Cook and Chef is basically one and the same; they both commercially prepare food. Technically to be titled a chef must be in charge of a kitchen or a part of a large kitchen. Both cooks and chefs work in the trade of cookery; therefore both are fundamentally cooks. All genuine chefs are foremost cooks. Not all cooks are chefs. This is determined by their position and responsibility or may be a bestowed title by ones colleagues as a mark of respect and accolade in conversation.

There is a great deal of intelligence, agility, traits and industry involvement required to be a genuine professional  cook or chef.

There are four components: Skills - Attitude - Knowledge - Experience the called the “SAKE” philosophy developed by George.

The more a person can demonstrate they have these attributes and the greater the degree of understanding the better the cook / chef. 

To assess yourself,  attempt the "Professional Recognition Program" at  http://auschef.com

         

Skills

Attitude

Knowledge

 

Experience

A cook/chef who has the “SKILLS” will consistently demonstrate confidence to technically procure, prepare, and present wholesome food within the cost and time constrains applicable to their work environment utilizing:


• Basic classic preparations
• Knife Skills
• Technical skills


Attributes that lead to success:

• Able to function under pressure

• Alert

• Ambitious

• Cautious

• Creative

• Good Communicator

• Physically fit

    • Self assured
 

 


 

 

A cook/chef who has the “ ATTITUDE” will automatically demonstrate they are eager to:


• Accept accountability for own actions
• Be courteous
• Be ethical in practice
• Be honest, reliable and loyal
• Defend industry standards
• Follow a code of practices
• Follow cookery conventions
• Mentor the futures industry
• Networks through associations
• Operate with integrity and honour
• Promote trade education
• Proudly wear a chef’s uniform
• Self- discipline themselves
• Shares knowledge with others
• Show a positive outlook
• Show respect for cookery history
• Values continuous self development

 

 A person who has the "KNOWLEDGE" to be titled a cook/chef is able to describe: foundation culinary preparations, fundamental commercial cookery techniques, culinary terminology, the reaction of ingredients in preparation and cooking, where to commercially procure products, quality in a wide variety of products and ingredients, be familiar with, the laws of the land as applied to a working chef and where applicable, commercial insight in the following topics.

There are four stages of competence and commercial knowledge in a cookery career. Normally stage 1 and 2 constitute a cook/chef. Stage 3 develops a Chef de Cuisine and stage 4 is normally required for an Executive Chef.

A person who has had the "EXPERIENCE" to be titled a cook/chef:

 Earns a livelihood from a commercial cookery career
 Has experienced the responsibility that goes with of the levels below:


- Trainee or apprentice cook
- Chef de partie- Station cook/ chef
- Sous chef
- Chef de Cuisine
- Executive chef
 

Or titled with one of the many alternative equivalent designations that normally require approximate years of experience:

- Trainee  / apprentice cook =1- 4 years
- Chef de partie-Station cook/chef = 5–7 years
- Sous Chef = 7 years plus
- Chef de Cuisine = 9 – 12 years plus
- Executive Chef = 12 – 15 years plus

 

A trainee or an apprentice is learning to use their hands to become a qualified cook.

A qualified cook has learnt to use their hands and now learning to use their brain in order to progress to a sous chef.

A sous chef has learnt to use their hands and brain and is learning to use other hands to advance to a Chef de Cuisine

A Chef de Cuisine has learnt to use their hands; their brain, other hands and learning to use other brains to mature as an Executive Chef

An Executive Chef is simply a cook who has learnt to use their hands and brains and other hands and brains.

• Stage 1
• Basic Food Preparation
• Canapιs
• Culinary Terminology
• Eggs and Farinaceous
• Equipment and Tools
• Fish and Shellfish
• Food Presentation
• Fruit
• Herbs
• Hors d'oeuvres
• Hot and Cold Desserts
• Hygiene and HACCP
• Larder and Buffet
• Meat Cookery and Primary Cuts
• Methods of Cookery
• Mise-en-place
• Occupational Health and Safety
• Pastry
• Potato and Starch
• Poultry and Game
• Salads and Dressings
• Sandwiches
• Spices
• Stock Soups and Sauces
• Sweets
• Vegetables and Fungi
• Yeast products

• Stage 2
• Butchery secondary cuts
• Cakes and pastries
• Environment and Sustainability
• First Aid
• Fish and Shellfish ( Recognition)
• Global Preparations
• International Dishes
• Legal Compliance
• Menu planning
• Nutrition
• Portion Control -Yield Testing
• Product Knowledge
• Standard Recipes

 • Stage 3
• Accounting-Costing- Budgeting
• Coaching - Staff Development - Training
• Current General Industry News
• Leadership
• Operational - Organizational
• Purchasing
• Quality control
• Rosters
• Stores Control
 

• Stage  4
• Business Model Planning
• Ethics and Conventions
• Food and art
• Food Science
• Foodservice
• Time Management
• Human Resource Management