About Us
“It has been almost 6 months since I started to work with The Chef Alliance. I am now ready to quit my Executive Chef position at the restaurant and do this full time. My passion for cooking has been rekindled since working with you. Thanks for all the support that you have given me.”
Love the way my client testimonials get linked to my profile automatically. Really adds to the benefits of it. Thanks!
The new seal of approval program looks great. I would love to be a part of that. I think it will really advertise The Chef Alliance and market our chefs.
- Join the Alliance
- Renew Membership
- Create/Modify Profile
- View & Apply for Chef Jobs
- Submit/Modify Chef Experience
- Submit Redemption Form
- Discussion Forum
- Chef's Blog
- Chef Trainer
- Recipes and Tips
- Chef's Store
- Marketing & Branding Services
- Website Services
- Financial Planning Services
- Gift Card Loyalty Program
- Articles and Useful Links
CHEFS SAVE MONEY
The Chef Alliance's money saving program reduces your business costs and increases profits. See the Chef Discounts and Benefits of Joining the Chef Alliance
- Kick-start Summer at Bass Pro Shops by admin May 7 2010
- Come Clean & Win by admin May 7 2010
- Are you HST-ready? by admin Mar 19 2010
Membership in The Chef Alliance will help you build a better business, allowing you to focus on your passion - creating sumptuous food. Give us a call today!
- marketing
- business discounts
- insurance
- support
- culinary resources
- website services
- gift card programs
- much more!
Coming soon - The Chef Alliance is building on the combined knowledge of our Chefs and associates to bring you a state-of-the-art online training website, dedicated to giving you the tools to start and grow your Chef Business.
Do you have knowledge that you would like to share with our Chef community? Create a program and collect Royalties! Drop us a line!
Mislabelled fish
Mislabelling fish can have serious consequences on the environment and in your wallet. Our latest article outlines a few of these effects that comes from the widespread mislabelling of fish in retailers, restaurants etc.
Although it is difficult to say where the mislabelling originates, consumers can demand that regulation occurs to stop this from happening. The Netherlands have implemented strategies that should be in place by 2011, which will track fish from the boat to the consumer's table, ensuring that they get what they are paying for, instead of a cheaper 'imposter.'
We have also added a chart outlining endangered fish that should be avoided by chefs and consumers, as well as some 'safe' alternatives.