Articles: Difference between revisions
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| width="24%" align="left" bgcolor="#cccccc" | Chefpedia Contributors and label: | | width="24%" align="left" bgcolor="#cccccc" | Chefpedia Contributors and label: | ||
| width="36%" align="left" bgcolor="#cccccc" | Name or headline of topic: | | width="36%" align="left" bgcolor="#cccccc" | '''TO READ CLICK:''' Name or headline of topic: | ||
| width="24%" align="left" bgcolor="#cccccc" | Date posted: | | width="24%" align="left" bgcolor="#cccccc" | Date posted: | ||
| width="16%" align="left" bgcolor="#cccccc" | Varification | | width="16%" align="left" bgcolor="#cccccc" | Varification | ||
Latest revision as of 05:44, 14 April 2023
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Articles – Components – Descriptions – Features – Preparations – Miscellaneous – Presentation – Recipes – Terminology – Types |
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We welcome applications from qualified chefs or food related experts to join as Chefpedia Contributors. All contributors will be identified and acknowledged (See main page for details)
All contributions should be identified with the contributors name and Chefpedia label - Name or headline of topic - Date posted - Technical (T) or non technical (NT) Technical information (T) requires verification by either referencing the source of information, or may be verified by other chefpedia contributors before being generally accepted as reliable.
Non technical information (NT) that includes personal experiences and articles do not need verification. Please report illegal, offensive or abusive information.
| Chefpedia Contributors and label: | TO READ CLICK: Name or headline of topic: | Date posted: | Varification |
| * George Hill - C.E.C | Best Awards | NT | |
| * George Hill - C.E.C | Are we “cooks” or we “chefs”? | 28th June 2011 | NT |
| * George Hill - C.E.C | Relevance of current commercial cookery training | 20th July 2011 | NT |
| * George Hill - C.E.C | Relevance of current commercial cookery training – (against change) | September 2011 | NT |
| * George Hill - C.E.C | Everybody “tastes” are different even, when it comes to TV programs. | September 2011 (Reprinted from 2008) | NT |
| * George Hill - C.E.C | Meaning of the term, title and status of a “CHEF” | September 2011 (Reprinted ) | NT |
| * George Hill - C.E.C | How professional is professional? | September 2011 (Reprinted ) | NT |
| * George Hill - C.E.C | When is a chef a chef? | March 6th 2012 (Reprinted ) | NT |
| * George Hill - C.E.C | When a windyloo is meant to be a Vindaloo | March 6th 2012 (Reprinted ) | NT |
| * George Hill - C.E.C | A question of titles | March 6th 2012 (Reprinted ) | NT |
| * George Hill - C.E.C | It’s time to remove the mystery | March 9th 2012 | NT |
| * John Miller - C.E.C | Passion | March 19 2012 (Reprinted ) | NT |
| * George Hill - C.E.C | Chef - Industry correct titles | March 20 2012 | NT |
| * George Hill - C.E.C | Is being a bully a chef’s natural temperament? | July 26th 2012 | NT |
| * George Hill - C.E.C | What are the attributes that make a genuine chef? | Reprinted June 6th 2013 | NT |
| * George Hill - C.E.C | Skills Shortage SELF-FULFILLING PROPHECY? | Reprinted July 26th 2012 | NT |
| * George Hill - C.E.C | Food allergies - Who is really responsible? | Reprinted June 6th 2013 | NT |
| * George Hill - C.E.C | The Chef's Hat - A point of view | May 2019 | NT |