Main Page

MediaWiki has been installed.

Consult the User's Guide for information on using the wiki software.

Getting started

• Configuration settings list
• MediaWiki FAQ
• MediaWiki release mailing list
• Localise MediaWiki for your language
• Learn how to combat spam on your wiki

Welcome to Chefpedia.org The Free Chefs Encyclopedia 0 articles in English

Chefs Art History

Management Preparations Products

Science Styles Technology

Terminology Foodservice Recipes

Main Gateway Index: Categories and Subjects About Chefs: Articles - Biographies - Books by chefs - Salonculinaire Master Chefs - Association Certified Chefs - Chef's initiatives Culinary Art: Ice Carving – Margarine and butter sculpture – Sugar Work - Vegetable Carvings – Works of Art Culinary History: Chefs Associations- Ethics and Conventions - Australian Culinary Codes of Practices -Australian Chefs – Competitions - Acknowledged Contributions - Services to Industry - Fellowships Culinary Management: Institutes and Schools- Training- Environment- Food Cost Control Culinary Preparations: Appetizers – Butchery – Cakes – Cheese – Dairy Eggs- Cheese - Dressings – Finger Foods – Fish Cuts – Fish Varieties - Fruit – Fungi - Game – Herbs – Lamb - Beef – Methods of Cookery – Mise - en - place - Pork – Potato - Poultry – Salads– Sandwiches – Sauces – Shellfish - Soups - Stock– Sweets – Veal- Pastry - Vegetables - Yeast Culinary Products: Herbs- Preserves – Spices Culinary Science: Food Science - Nutrition Culinary Styles: Molecular Gastronomy  - Hydrocolloids Culinary Technology: Large Equipment - Small Tools Culinary Terminology: Culinary Terminology - Foodservice Terminology - Bar and Beverage Terminology Foodservice: Alcoholic Beverages - Foodservice equipment - Foodservice suppliers - Foodservice styles - Non Alcoholic Beverages - Restaurants Recipes: National dishes - Global recipes - Wine recipes Request for a New Gateway Request for a New Category Request for a New Subject View: Approved Users, Contributors, Authors, Writers and Editors    IT Technical Assistance Garry Hill - 4ustralia.com - Link to 4ustralia.com Friends of Chefpedia: We acknowledge the assistance received from friends of chefpedia - List in progress. View: Help: how to add a contribution. or Chef Pedia Basics or Types of Information Author --121.220.25.66 09:56, 6 February 2011 (EST)George Hill Chefpedia's and Chefs Portal Chefpedia.org is written by a network of established renowned commercial chefs who aspire to input their knowledge and culinary contemporary views to an online website that will benefit all. The encyclopedia includes a combination of traditional culinary knowledge (that is still customary) and contemporary knowledge, to provide the user with an opportunity to explore existing interpretations; or discover industry changes. Salonculinaire.com For general news - networks - forum and more. Auschef.com For exclusive online commercial cookery competitions. Certified Chef For details of the Certified Chef program. Chefpedia Motto: A desire to conceptualize and embrace the new while acknowledging and respecting the traditional.

There is no stronger force than a shared vision. Be a part of a shared vision. Chefpedia is an ever growing encyclopedia focused on commercial cookery. Chefpedia has been designed by chefs, is compiled by chefs and associated culinary experts and aims to evolve into a contemporary online commercial cookery reference. Chefpedia includes a broader vision; not only technical information, but also includes interesting articles, recipe concepts and personal resumes. Membership is by application, invitation or by referral. There is no membership fee. Applicants should first read: - About Chefpedia - Privacy policy - Disclaimers - Rules of Association Application to join chefpedia.org as a contributor/author or Email George If you wish to ask a question  Applicants will be requested to undertake the professional assessment program found at *[1]Auschef.com. Full details will be sent to applicants. Chefpedia titles ranging from Chef de partie to Master Chef and is directly linked to the number of their inputs and articles All approved chefs or experts are identified as a “contributor” by their name and their current chefpedia title For approved, practicing or formerly active commercial chefs: Title Contribution Chefpedia Chef de Partie 1 - 3 Chefpedia Sous Chef 4 - 6 Chefpedia Chef de Cuisine 7 -10 Chefpedia Executive Chef 11 - 20 Chefpedia Master Chef 21 plus For approved specialists in an associated aspect of commercial cookery or in a related field who may not be qualified chefs: Title Contribution Chefpedia Specialist 1 - 3 Chefpedia Expert 4 - 6 Chefpedia Consultant 7 -10 Chefpedia Executive 11 - 20 Chefpedia Master Specialist 21 plus Chefpedia policies and rules of association as a contributor. Masters in either may apply to be Directors. Directors will set Chefpedia policy, gain access to the full software, can approve and create new contributors, annually elect the Chefpedia board that will govern Chefpedia and elect Ambassadors. Ambassadors will eventually be Chefpedia directors who manage a sector of Chefpedia.