New standard for chefs: opportunities for recognition of skills increase!

New standard for chefs: opportunities for recognition of skills increase!

Celle, Deutschland - The cooking profession is currently experiencing a significant change: On June 20, 2025, the Consil Québécois of the Humaines en Tourisme resources (CQRHT) presented a new standard for cooks and cooks that could give the industry new impulses. This standard that takes into account the current needs of the market offers a uniform framework for assessing the skills of kitchen employees.

In today's gastronomy, it is often important to keep up with the constantly changing requirements. So far, only 40 % of the chefs had a officially valid conclusion, which meant that 60 % now got the chance to validate their skills using the new standard. This standard replaces a regulation that has existed since 2010 that no longer fulfilled developments in the industry. The introduction took place within three years in close cooperation with over 100 companies.

The structure of the new standard

The new standard contains two training levels that are tailored to the respective kitchen situation. Level 1 is aimed at kitchens that mainly deal with the compilation of dishes. Level 2, on the other hand, is intended for kitchens in which the processing of food is in the foreground. It is particularly important to mention that only level 2 entitles you to obtain the Sceau Rouge, a certification recognized in all of Canada.

For those who qualify at level 1, this means that they later have the opportunity to switch to level 2, provided they enter into another kitchen situation. Access to the old standard was difficult for many in the industry that did not work in fine restaurants. With this new structure, a much broader spectrum of chefs is addressed and the doors opened to a recognized professional qualification certificate (CPQ).

responsibilities and challenges

What are the core tasks of a cook? According to the Sceau Rouge, this includes preparation, cooking, seasoning and presenting a variety of food as well as the planning of menus and monitoring of supplies. This also has to evaluate chefs the food needs and make sure that everything runs round. An extensive field of activity that requires both creativity and organizational talent.

The cooking profession not only attracts many because of the culinary art, but also through the diversity of the professions in the hospitality industry as a whole. It is therefore not surprising that the hospitality industry has updated its apprenticeships in accordance with the modern requirements after over 20 years in order to increase the attractiveness of the professions. At a time when digitization and sustainability are becoming increasingly important, modern vocational training is crucial for the future of the industry. In cooperation with various social partners, such as the German Hotel and Restaurant Association and other positions, necessary adjustments were made to meet today's and future challenges of the inn, as can be read on BIBB

The change in gastronomy shows that for many chefs there is now an exciting time. With the new standard you not only get a legitimate way to demonstrate your skills, but also a feeling of pride and professionalism that is often lost in the hectic world of gastronomy.