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Code of Conduct

Code of Conduct

Personal Chef International Code of Ethics

All APPCA Members and others who subscribe do affirm:

Article 1

I will operate my service with all appropriate licensing and insurance in place and in adherence to the applicable laws regarding the safe handling of food.

Article 2

I pledge my professional knowledge and skill to the advancement of our profession and will pass that knowledge on to those who are to follow.

Article 3

I will maintain the highest level of professionalism and decorum in any and all communications with others, giving thoughtful regard to the good name and dignity of the Personal Chef industry.

Article 4

I will respect the privacy of my Clients, holding any personal information as confidential unless granted permission to do otherwise.

Article 5

I will maintain the highest regard and care for my Client's property and security, and will not engage in any activity that affects that property without my Client's consent.

Article 6

I will use my experience and knowledge to select appropriate ingredients to create meals that consistently meet or exceed my Clients' expectations.

Article 7

I will continually strive to expand my knowledge, education and experience for the benefit of my Clients, my business, and the Personal Chef industry.

Article 8

I will endeavor to view each day as an opportunity to continue along the path to excellence.

Article 9

I personally accept this code and will support and promote these principles equally to any group with which I am affiliated, or which represents my business and industry

 




Culinarian's Code

I pledge my professional knowledge and skill to the advancement of our profession and to pass it on

to those who are to follow.

I shall Do no harm to other's thru my profession.

I shall foster a spirit of courteous consideration and fraternal cooperation within our profession.

I shall place honor and the standing of our profession before personal advancement.

I shall not use unfair means to effect my professional advancement or to injure the chances of another

colleague to secure and hold employment.

I shall be fair, courteous and considerate in my dealings with fellow colleagues.

I shall conduct any necessary comment on, or criticism of, the work of a fellow colleague with careful

regard of the good name and dignity of the culinary profession, and will scrupulously refrain from

criticism to gain personal advantage.

I shall never expect anyone to subject themselves to risks which I would not be willing to assume

myself.

I shall help to protect all members against one another from within our profession.

I shall be just as enthusiastic about the success of others as I am about my own.

I shall be too big for worry, too noble for anger, too strong for fear and too happy to permit pressure

of business to hurt anyone, within or without the profession.


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