Chefsworld.net
From Wikidweb
ChefsWorld
Description: A world created by chefs for chefs. the aim of Chefsworld is to empower chefs in the global market
--http://www.chefsworld.net
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SUPER NETWORKING NICHE FOR CHEFS
A world created by chefs, for chefs, the innovative website ChefsWorld™, located at http://www.chefsworld.net is at the forefront of distinctive internet-based communication and business models.
ChefsWorld™ aims to empower chefs in the marketplace by opening up global communication channels between chefs, their employers and each other.
Explains founder, Timothy Capper: ‘[ChefsWorld™] is the result of my personal passion to empower and honour chefs. To create a platform for the chefs of this world to communicate with one another, share resources and information, find and educate a different breed of employer and give chefs the control they need over their environment.’
Basic membership is free and gives access to all the facilities on offer on the site and although ChefsWorld™ is not a recruitment site, it does provide this facility. As you log on to the site, making use of your own personal username and password, you will notice on the home page that you can do so as either an employer or a chef.
As an employer you may wish to place an advert for a chef’s position you wish to fill, search through CVs to find a suitable candidate, or find a relief chef to fill a slot while a staff member at your restaurant or hotel takes leave.
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As a chef, you may wish to place your CV on the site (or update it as you gain more experience), read employer ratings before you accept a position, or rate a current or previous employer. You may also wish to share a few of the exceptional recipes you have come across in the trade, take part in the forum where you can share or gather pertinent culinary tips, search for a job or read messages posted to you by employers interested in your skills.
Whether you want to pick up fresh ideas, educate yourself in novel styles of cooking or just take the opportunity to work in a kitchen in another corner of the world – here’s the place to do the necessary networking. If you wish to, you can also offer other chefs the opportunity to learn new skills while working with you! All opportunities of this nature are free of charge. Pick a kitchen in which you would like to work, decide on your dates and send an email to the head chef asking to spend that time in his or her kitchen. Working under the camaraderie of ChefsWorld™ means that no-one is underutilised or abused in the process!
A man with a social conscience, Timothy recognises the plight of chefs internationally, who often have no financial support in times of need. Commenting on a difficult time he experienced, Timothy says: ‘I owned a small restaurant… in the Lake District (during foot and mouth). Overnight the business was in trouble and just paying my own lights, water and electricity became a nightmare. It dawned on me that there is no support for chefs. Sure there are all your associations about, but they don’t provide any aid when you need it.’
The only people, it seems, who understand what a chef does every day and how tough this is, are other chefs. The ChefsWorld™ Chefs Fund, consisting of ‘voluntary donations from members and other sources’ will now be available ‘to help chefs in times of need,’ Timothy explains. ‘This could range from a commis chef needing help to buy his first set of knives, to a chef losing his arm in a car accident who is waiting for financial aid.’ PAGE 2 OF 3 A British citizen, Timothy Capper qualified with an Honours Degree in Hotel Management. In his professional capacity, he belongs to the Hotel and Catering International Management Association (HCIMA), the South African Chef’s Association and the Cape Wine Academy. Timothy has worked in South Africa at the Rosebank Hotel, the Midrand Protea Hotel and Selbourne Country Lodge. He has also worked in the United Kingdom at Bush Hall Hotel, Pendley Manor Hotel and The Kent Bank Hotel, where as proprietor and licensee he increased occupancy from 17 to 40 percent and food and beverage turnover from ƒ78 000 to ƒ215 000. As chef-proprietor and licencee of Capper’s Restaurant, Timothy was the recipient of the 2001 Best Restaurant South Lakes award. His widely acquired experience on the hotel and restaurant scene has made him expertly placed to found and manage a unique site such as ChefsWorld™.
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Chefs Standing Together
Chefs Standing Together as professionals
ChefsWorld, a new recourse web site for Chefs is starting to make its mark in the industry. Chefs around the world are using ChefsWorld as a platform to promote themselves as professionals. Chefs have been denied the status as professionals in the industry for to long and Chefs are fighting back.
ChefsWorld and Chefs are trying to get the industry as a whole to realise that the Chef is their business. For years the catering industry has battled with ever decreasing numbers of Chefs available. The simple fact and remedy to this problem is to recognise Chefs as professionals and remunerate according to this status.
“This site is a result of my personal passion to empower and honour Chefs. For many years I have worked in kitchens that appeared to have been built as an afterthought, with limited space, bad design and the resulting difficult workspaces. You then jump to the extreme with massively over designed kitchens. I have also experienced, as you may have, being taken advantage of, not acknowledged and bad pay.
As my life evolved to include a family, my passion was no longer enough to keep me in the kitchen and I realised that if enough chefs felt the way I did and had a platform to communicate with one another, then there is a chance for chefs to actively start changing their own industry through standing together and demanding their rights.
This is the reason for creating this forum. It's a place for us to chat, share resources and information, educate and find a different breed of employer and ultimately, to create a platform for Chefs of this World to communicate with one another.
This site also aims to put employers and Chefs into direct contact with one another, cutting out agencies and fees and creating a communication channel that gives you both more control over your working environment.
To make this work, we need enough chefs like you to use this site and make it the one and only place to search for chefs. Once critical mass is reached, you can negotiate your own terms and fate.
So welcome to your world. It really is your world.”
ChefsWorld reviews 2006 in chefs survey
ChefsWorld undertook a survey about 2006 trends and 2007 predictions. 437 Uk chefs and 108 international chefs took part in the survey.
Locally sourced products exploded onto the menu’s in 2006, 87% of chefs feel that this trend will grow and expand to include more organic and ethical food. Fat is back in cooking with 92% of chefs feeling that they can get back to the serious business of flavour, taste and textures. Sous vide or cryovacking tried to rear its head again in 2006, 64% of chefs felt it should go back to the eighties and stay there for good. An interesting piece of equipment that chefs are beginning to love is the Thermomix. It chops; purees, blends and it will also steam and heat if you want it to. 74% believed this piece of kit would increase in popularity together with the Pacojet 72% of chefs felt that more chefs would start experimenting with “molecular gastronomy” in 2007. 80% believed that things would go horribly wrong for a while with foams and jellies popping up in unexpected places. 2006 saw a slight increase in salaries for chefs. 61% believed that employers were starting to realise that the chef in the kitchen is the backbone of the business.
1% of chefs knew that the peanut is part of the legume family and unrelated to other nuts.
ChefsWorld – A world created by chefs for chefs. The aim of ChefsWorld is to empower chefs in the Global Market
The Foie Gras Debate
Whilst the move to ban foie gras from our restaurant menus is based on sound animal anti-cruelty ethics, a further debate is raised and that is: “what happened to personal choice?”
We at ChefsworldTM disagree with the farming methods for foie gras. We also disagree with steroid usage in the dairy and beef industry, genetically modified foods and battery chicken farming.
But the issue at hand is really about information and education. If consumers are given the information on the ingredients and components of foods, cosmetics, textiles and materials, then they are given the power to choose.
Says Patrick Holford Director at Soil Association, the United Kingdom’s leading environmental charity promoting sustainable, organic farming and championing human health: “Real change always happens from the ground up. It's how the organic movement was born and I think it's how it will further develop in its next chapter.”
Worldwide, there is a move towards sustainable business and agricultural practices. This is not Government, retail or supply driven, it is consumer driven.
ChefsworldTM does not dictate to its readers. We offer information in order to educate and inform, rather than enforce.
The foie gras debate is therefore far more than an attempt to outlaw cruelty to animals. It is potentially another removal of choice. Why not disseminate accurate information through multiple communication channels and allow the population to decide?
This release conveys the opinion of the founders of ChefsworldTM. For further enquiries or information, email: tim@chefsworld.net
This release was submitted in response to York city council.
Further Chefs Related articles can be found at : http://www.chefsworld.net/sitemap2.asp
ChefsWorld comes up with “cross pollination
ChefsWorld.net goes live with its newly developed Chefs Network in the UK and US version to follow in November.
Barley a week goes by without an association or publication screaming that the industry is in desperate need of Chefs, these weeks have turned into years and the industry struggles on. Having studied the evidence ChefsWorld has concluded that the entrance rate into the industry is buoyant but the early exit (usually within two years) is creating the shortage.
The main reason for this early exit is stagnation and low wages. ChefsWorld is already tackling the institution of low wages and professionalism within the industry, but how to tackle the main reason for early exit “stagnation”. ChefsWorld spent months canvassing college leavers. The consensus amongst leavers was that they tended to take the first available position without thought for career progression, training and motivation.
The result is the development of ChefsWold Chefs Network. The idea is simple and Free !
A Head Chef adds his kitchens details to the system. This would entail a brief description of the establishment.
A chef no matter what his skill level can search through the database and email a prospective kitchen with a request to spend a day or two working in that kitchen.
By providing this simple tool for chefs of all grades to experience new kitchens and styles within the industry we can combat “stagnation”. This service is non chargeable from all participants and of course its success depends on Head Chefs realising the benefit of opening up their kitchens for talented chefs who the industry might have lost.
