{"id":2196,"date":"2020-10-05T01:25:46","date_gmt":"2020-10-05T01:25:46","guid":{"rendered":"https:\/\/salonculinaire.com\/archer\/?page_id=2196"},"modified":"2025-12-03T05:54:54","modified_gmt":"2025-12-03T05:54:54","slug":"articles","status":"publish","type":"page","link":"https:\/\/salonculinaire.com\/?page_id=2196","title":{"rendered":"Articles"},"content":{"rendered":"\n\n\n
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\u201cThese articles are quite old, but many of the comments remain relevant today. It is also interesting to look back and see the thinking of the industry and the issues during that era.\u201d<\/span><\/strong><\/p>\n

1. ARTICLE- ARE WE \u201cCOOKS\u201d OR \u201cCHEFS\u201d? -(2014)<\/a><\/span>
\n2. ARTICLE- FOOD ALLERGIES – WHO IS RESPONSIBLE? -(2013)<\/a><\/span>
\n3. ARTICLE- A QUESTION OF TITLES. -(2012)<\/a><\/span>
\n4. ARTICLE- BEST OF THE BEST AWARDS. -(2017)<\/a><\/span>
\n5. ARTICLE- CHEFS HAT. -(2019)<\/a><\/span>
\n6. ARTICLE- CHEF AND CORRECT TITLES. -(2012)<\/a><\/span>
\n7. ARTICLE- HOW PROFESSIONAL IS PROFESSIONAL. -(2016)<\/a><\/span>
\n8. ARTICLE- IS BEING A BULLY A CHEF. -(2014)<\/a><\/span>
\n9. ARTICLE- IT’S TIME TO REMOVE THE MYSTERY. -(2012)<\/a><\/span>
\n12.ARTICLE- WHAT ARE THE ATTRIBUTES THAT MAKE A GENUINE CHEF. -(2013)<\/a><\/span>
\n13.ARTICLE- MEANING OF THE TERM CHEF. -(2014)<\/a><\/span>
\n14.A. ARTICLE- RELEVANCE OF CURRENT COMMERCIAL COOKERY TRAINING. -(2013<\/a>)<\/span>
\n14.B. ARTICLE- RELEVANCE OF CURRENT COMMERCIAL COOKERY TRAINING \u2013(AGAINST). – (2013<\/a>)<\/span>
\n15.ARTICLE- WHEN IS A CHEF A CHEF<\/a><\/span>
\n18.ARTICLE- SKILLS SHORTAGE.<\/a><\/span>
\n19.ARTICLE- THE IMPACT OF PASSION IMPROVERS<\/a>.<\/span>
\n20.ARTICLE- VERY BODY \u201cTASTES\u201d ARE DIFFERENT, WHEN IT COMES TO TV PROGRAMS. -(2008)<\/a><\/span>
\n21.ARTICLE- WHEN A WINDYLOO IS MEANT TO BE A VINDALOO. -(2012)<\/a><\/span>22.ARTICLE- MEANING OF THE TERM CHEF. -(2014)<\/span>
\n23 ARTICLE- BLACK HAT – HISTORY -(2016)<\/a><\/span>
\n26.ARTICLE -STAN THE DECLINE OF TECHNICALCHEF – IS THIS YOU (2018)<\/strong><\/span><\/a><\/span><\/p>\n

EXTERNAL ARTICLES – SAMPLE:<\/strong><\/span>
\n27.ARTICLE – WHY DO WE NEED TECHNICAL CHEF IN AUSTRALIA (2018)<\/span><\/a>
\n28.ARTICLE – READ THE FIRST CHAPTER IN “AM I CHEF”<\/a> TO SEE WHAT WAS IT LIKE 70 YEARS AGO WHEN I STARTED AN APPRENTICE-<\/span><\/p>\n

29.ARTICLE -FOOD-THOUGHT-LICENSING-PROFESSIONAL-CHEFS-<\/strong><\/a><\/p>\n

30, ARTICLE- SUPPORT-YOUR-STAFF-KEEP-MORALE-HIGH<\/strong><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n
\u00a0<\/span><\/span><\/td>\n“AM I CHEF<\/strong><\/span>?”. 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 even more now, due to Covid-91.<\/span><\/p>\n

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      \u201cThese articles are quite old, but many of the comments remain relevant today. It is also interesting to look back and see the thinking of the industry and the issues during that era.\u201d 1. ARTICLE- ARE WE \u201cCOOKS\u201d OR \u201cCHEFS\u201d? -(2014) 2. ARTICLE- FOOD ALLERGIES – WHO IS RESPONSIBLE? -(2013) 3. ARTICLE- […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"class_list":["post-2196","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2196"}],"version-history":[{"count":41,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2196\/revisions"}],"predecessor-version":[{"id":4296,"href":"https:\/\/salonculinaire.com\/index.php?rest_route=\/wp\/v2\/pages\/2196\/revisions\/4296"}],"wp:attachment":[{"href":"https:\/\/salonculinaire.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}