Articles

 
Black Hat History 2018
What it was like 63 years ago when I was an apprentice. 2017 
Stan – The decline of the technical chef – Is this also your story? 2018
Why do we need “TechnicalChef” in Australia  2018
TechnicalChef” Explained  2019
Best Awards 2017
Are we “cooks” or we “chefs”? June 2011
Relevance of current commercial cookery training 1. July 2011
Relevance of current commercial cookery training  2. Sept. 2011
Everybody “tastes” are different even, when it comes to TV programs. Sept.2008
Meaning of the term, title and status of a “CHEF” Sept. 2011
How professional is professional? Sept. 2011
When is a chef a chef? March 2012
When a windyloo is meant to be a Vindaloo March 2012
A question of titles March 2012
It’s time to remove the mystery March 2012
Passion March 2012
Chef – Industry correct titles March 2012
Is being a bully a chef’s natural temperament? July 2012
What are the attributes that make a genuine chef? June 2013
Skills Shortage SELF-FULFILLING PROPHECY? July 2012
Food allergies – Who is responsible? June 2013
The Chef’s Hat – A point of view May 2019
  AM I CHEF?”. By George Hill A book in its second edition. Identifies the attributes and core values required to be a successful contemporary cook or chef, culinary etiquette, customs and codes of practice. Explores issues such industry titles, training, the role of chef associations, competitions, branding and media.Widely recommended for chefs, trainers, students, managers, recruitment specialists, and others associated with commercial cookery. Maybe a little old fashioned  as this was  first written over 7 years ago, still many aspects apply to 2020. However expect culture will change now due to Covid-91.