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Main Gateway Index: Categories and Subjects Chefs: Articles - Biographies - Chefpedia contributors Culinary Art: Buffet – Competitions – Ice Carving – Margarine and butter sculpture – Sugar Work - Vegetable Carvings Culinary History: Chefs Associations- Ethics and Conventions - Australian Culinary Codes of Practices Culinary Management: Institutes and Schools- Training- Environment 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 – Soups - Stock– Sweets – Veal- Pastry - Vegetables - Yeast Culinary Products: Herbs - Preserves – Spices Culinary Science: Food Science - Nutrition Culinary Styles: Molecular Gastronomy Culinary Technology: Large Equipment - Small Tools Culinary Terminology: Culinary Terminology - Foodservice Terminology Foodservice: Alcoholic Beverages - Foodservice equipment - Foodservice suppliers - Foodservice styles - Non Alcoholic Beverages - Restaurants Recipes: National dishes - Global recipes Request for a New Gateway Request for a New Category Request for a New Subject View: Approved 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. Author --121.220.25.66 09:56, 6 February 2011 (EST)George Hill Chefpedia's sister projects : Salonculinaire.com - Link to Salonculinaire.com Certifiedchef.com - Link to Certifiedchef.com Auschef.com - Link to Auschef.com

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. Email George If you wish to express your interest to become involved as a contributor. 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 This encyclopedia 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. Chefpedia 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. Applicants who wish to be registered as a contributor should first read: About Chefpedia, Privacy policy and Disclaimers (About Chefpedia show examples of typical contributions)

Chefpedia's sister projects : Salonculinaire.com - Link to Salonculinaire.com Certifiedchef.com - Link to Certifiedchef.com Auschef.com - Link to Auschef.com