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Consult the [https://www.mediawiki.org/wiki/Special:MyLanguage/Help:Contents User's Guide] for information on using the wiki software.
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| style="text-align: center; width: 280px; white-space: nowrap; color: rgb(0,0,0)" | <div style="border-bottom: medium none; border-left: medium none; padding-bottom: 0.1em; margin: 0px; padding-left: 0.1em; padding-right: 0.1em; color: rgb(204,0,0); font-size: 200%; border-top: medium none; border-right: medium none; padding-top: 0.1em">'''Welcome to Chefpedia.org'''</div><div style="font-size: 100%; top: 0.2em">'''The Free Chefs Encyclopedia'''</div><div style="font-size: 100%" id="articlecount">[[Special:Statistics|{{NUMBEROFARTICLES}}]] articles in [[English language|English]]</div>
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== Getting started ==
[[Image:Wiki Frontpage.jpg|Wiki Frontpage.jpg]]
* [https://www.mediawiki.org/wiki/Special:MyLanguage/Manual:Configuration_settings Configuration settings list]
 
* [https://www.mediawiki.org/wiki/Special:MyLanguage/Manual:FAQ MediaWiki FAQ]
| style="width: 12%; font-size: 100%" |
* [https://lists.wikimedia.org/postorius/lists/mediawiki-announce.lists.wikimedia.org/ MediaWiki release mailing list]
*[[Chefs|Chefs]]
* [https://www.mediawiki.org/wiki/Special:MyLanguage/Localisation#Translation_resources Localise MediaWiki for your language]
*[[Culinary Art|Art]]
* [https://www.mediawiki.org/wiki/Special:MyLanguage/Manual:Combating_spam Learn how to combat spam on your wiki]
*[[Culinary History|History]]
 
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*[[Culinary Management|Management]]
*[[Culinary Preparations|Preparations]]
*[[Culinary Products|Products]]
 
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*[[Culinary Science|Science]]
*[[Culinary Styles|Styles]]
*[[Culinary Technology|Technology]]
 
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*[[Culinary Terminology|Terminology]]
*[[Foodservice|Foodservice]]
*[[Recipes]]
 
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== '''Main Gateway Index:''' Categories and Subjects  ==
 
'''About Chefs:''' ''[[Articles]] - [[Biographies]] - [[Books by chefs|Books by chefs]] - [[Salonculinaire Master  Chefs|Salonculinaire Master Chefs]] - [[Certified Chefs|Association Certified Chefs]]'' - [[Chefs initiatives|''Chef's initiatives'']]
 
'''Culinary Art:''' ''[[Ice Carving]] – [[Margarine and butter sculpture]] – [[Sugar Work]] - [[Vegetable Carvings]] – [[Works of Art]]''
 
'''Culinary History:''' [[Chefs Associations|''Chefs Associations'']]''- ''[[Ethics and Conventions|''Ethics and Conventions'']] - [[Australian Culinary Codes of Practices|''Australian Culinary Codes of Practices'']] -[[Australian Chefs – Competitions - Acknowledged Contributions - Services to Industry - Fellowships|''Australian Chefs – Competitions - Acknowledged Contributions - Services to Industry - Fellowships'']]
 
'''Culinary Management:''' [[Institutes and Schools|''Institutes and Schools'']]''- ''[[Training|''Training'']]''- ''[[Environment|''Environment'']]- [[Food Cost Control|Food Cost Control]]
 
'''Culinary Preparations:''' [[Appetizers|''Appetizers'']]&nbsp;''– ''[[Butchery|''Butchery'']]''&nbsp;– ''[[Cakes|''Cakes'']]&nbsp;''– ''[[Cheese|''Cheese'']]&nbsp;''– ''[[Dairy Eggs|''Dairy Eggs'']]''- ''[[Cheese|''Cheese'']]&nbsp;''- ''[[Dressings|''Dressings'']]&nbsp;''– ''[[Finger Foods|''Finger Foods'']]''&nbsp;– ''[[Fish Cuts|''Fish Cuts'']]&nbsp;''– ''[[Fish Varieties|''Fish Varieties'']]''&nbsp;- ''[[Fruit|''Fruit'']]&nbsp;''– ''[[Fungi|''Fungi'']]&nbsp;''- ''[[Game|''Game'']]&nbsp;''– ''[[Herbs|''Herbs'']]&nbsp;''– ''[[Lamb|''Lamb'']]&nbsp;''-'' [[Beef|''Beef'']]&nbsp;''– ''[[Methods of Cookery|''Methods of Cookery'']]&nbsp;''– ''[[Mise - en - place|''Mise - en - place'']]''&nbsp;- ''[[Pork|''Pork'']]''&nbsp;– ''[[Potato|''Potato'']]''&nbsp;- ''[[Poultry|''Poultry'']]&nbsp;''– ''[[Salads|''Salads'']]''– ''[[Sandwiches|''Sandwiches'']]''&nbsp;– ''[[Sauces|''Sauces'']]''&nbsp;– [[Shellfish]]&nbsp;- ''[[Soups|''Soups'']]''&nbsp;- ''[[Stock|''Stock'']]''– ''[[Sweets|''Sweets'']]''&nbsp;– ''[[Veal|''Veal'']]''- ''[[Pastry|''Pastry'']]&nbsp;''- ''[[Vegetables|''Vegetables'']]''&nbsp;- ''[[Yeast|''Yeast'']]
 
'''Culinary Products:''' [[Herbs|''Herbs'']]''- ''[[Preserves|''Preserves'']]&nbsp;''– ''[[Spices|''Spices'']]
 
'''Culinary Science:''' [[Food Science|''Food Science'']]&nbsp;''- ''[[Nutrition|''Nutrition'']]
 
'''Culinary Styles:''' [[Molecular Gastronomy|''Molecular Gastronomy'']]&nbsp; - ''[[Hydrocolloids|Hydrocolloids]]<br>'''''Culinary Technology: '''''[[Large Equipment]] - [[Small Tools]]''
 
'''Culinary Terminology:''' ''[[Culinary Terminology]] - [[Foodservice Terminology]]''&nbsp;- [[Bar and Beverage Terminology|''Bar and Beverage Terminology'']]
 
'''Foodservice:''' [[Alcoholic beverages|''Alcoholic Beverages'']] - [[Foodservice equipment|''Foodservice equipment'' ]]- [[Foodservice suppliers|''Foodservice suppliers'']] - [[Foodservice styles|''Foodservice styles'']] - [[Non alcoholic beverages|''Non Alcoholic Beverages'']] - [[Restaurants|''Restaurants'']]
 
'''Recipes:''' [[National Dishes|''National dishes'']] - [[Global Recipes|''Global recipes'']] - [[Wine Recipes|''Wine recipes'']]
 
----
 
[mailto:george@salonculinaire.com '''Request for a New Gateway'''] <br>[mailto:george@salonculinaire.com '''Request for a New Category'''] <br>[mailto:george@salonculinaire.com '''Request for a New Subject''']
 
----
 
'''View:''' [[Contributors|'''Approved Users, Contributors, Authors, Writers and Editors''']]&nbsp;&nbsp;&nbsp;
 
'''IT''' '''Technical Assistance Garry Hill''' - 4ustralia.com - [http://4ustralia.com Link to 4ustralia.com]
 
'''Friends of Chefpedia: '''We acknowledge the assistance received from friends of chefpedia - List in progress.
 
'''View:''' [[How to make a contribution.|'''Help: how to add a contribution''']]. or [[Chefpedia Basics|'''Chef Pedia Basics''']] or [http://chefpedia.org/wiki/index.php?title=Help:Types_of_information '''Types of Information''']
 
<br>Author --[[Special:Contributions/121.220.25.66|121.220.25.66]] 09:56, 6 February 2011 (EST)George Hill<br>
 
----
<div></div>
 
'''Chefpedia's  and Chefs Portal'''<div id="mp-sister">
 
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.
 
*[http://www.salonculinaire.com Salonculinaire.com] For general news - networks - forum and more.
*[http://auschef.com Auschef.com] For exclusive online commercial cookery competitions.
*[http://www.certifiedchef.com 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.
 
 
<div id="mp-sister">
 
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== '''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. <!-- Bottom Box -->
 
'''Chefpedia''' includes a broader vision; not only technical information, but also includes interesting articles, recipe concepts and personal resumes. <br>
 
'''Membership''' is by application, invitation or by referral. There is no membership fee.
 
 
'''Applicants''' should first read:<br><br>- [http://chefpedia.org/wiki/index.php?title=Chefpedia:About '''About Chefpedia''']<br>- [http://chefpedia.org/wiki/index.php?title=Chefpedia:Privacy_policy '''Privacy policy''']<br>- [http://chefpedia.org/wiki/index.php?title=Chefpedia:General_disclaimer '''Disclaimers''']<br>-  [http://chefpedia.org/wiki/index.php?title=Rules_of_association_as_a_contributor.'''Rules of Association''']
<br>
 
[http://www.salonculinaire.com/chefpedia_application.htm '''Application'''] to join chefpedia.org as a contributor/author '''or''' Email [mailto:george@salonculinaire.com George] If you wish to ask a question&nbsp; <br>
 
'''Applicants will be requested to undertake the professional assessment program''' found at *[http://auschef.com]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 <br>
 
'''For approved, practicing or formerly active commercial chefs:'''
 
{| border="1" cellspacing="1" cellpadding="1" width="400"
|-
| 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&nbsp;Chef
| 21 plus
|}
 
'''<br>For approved specialists in an associated aspect of commercial cookery or in a related field who may not be qualified chefs:'''
 
{| border="1" cellspacing="1" cellpadding="1" width="400"
|-
| Title
| Contribution
|-
| Chefpedia Specialist
| 1 - 3
|-
| Chefpedia Expert
| 4 - 6
|-
| Chefpedia Consultant
| 7 -10
|-
| Chefpedia Executive
| 11 - 20
|-
| Chefpedia Master Specialist
| 21 plus
|}
 
<br>
 
'''[[Rules of association as a contributor.|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.
 
|}
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Revision as of 22:56, 12 February 2023


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

Wiki Frontpage.jpg


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 CarvingMargarine and butter sculptureSugar Work - Vegetable CarvingsWorks 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 SaladsSandwiches – Sauces – Shellfish - Soups - StockSweets – 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.

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.