ACF National President Karen Doyle argues chefs deserve recognition as skilled professionals rather than praise for "resilience," pointing to the wage gap in accommodation and food services as proof of how the industry undervalues kitchen expertise.
Read MoreACF National President Karen Doyle argues chefs deserve recognition as skilled professionals rather than praise for "resilience," pointing to the wage gap in accommodation and food services as proof of how the industry undervalues kitchen expertise.
At the ACF Culinary Challenge, every chef starts with a perfect score and can only lose points from there. It's a system that exposes what competition cooking is really testing: not talent, but the discipline to hold a standard under pressure.
The Australian Culinary Federation on why chefs leave the industry — and what the kitchens worth working in are doing differently to protect culture and keep people cooking.
There’s a conversation happening in kitchens across Australia right now. It’s about labour shortages and how hard it is to find good people. But here’s the question nobody seems to be asking: what if we’re short on the skills that actually matter?
For decades kitchens have relied on an unspoken assumption that strong technical ability naturally leads to strong leadership. If you could cook under pressure, run a section and deliver during service, leadership would somehow follow. We now know that assumption is wrong.
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