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The Free Chefs Encyclopedia
1 articles in English

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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

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Author -- 09:56, 6 February 2011 (EST)George Hill

Chefpedia's and Chefs Portal 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 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] 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.