About Us
Our History
Our Way of
Building Dreams
The Victorian Chapter
The Les Toques Blanches Victorian chapter in Australia was founded in 1986 and the inaugural President was Patrick Biddlecome. Following Patrick Erich Mohr became the second President followed by President John Langford.
The International organisation “Les Toques Blanches” began in 1978 in Paris, France when Jean Rougie realized there was very little communication among culinary specialists practicing their craft.
This was true not only in France but all over the world, with many professional chefs working outside their country of origin. Identifying that chefs need a worldwide formal organisation, Jean and his conferees launched their fledging organisation in Paris, France and called it, “Les Toques Blanches” which translated means: “The White Hat”.
After Rougie announced his ambitious concept, he was joined by such colleagues as food journalist George Prade and premier chefs; Jean Delaveyne and Charles Janon. Also part of the new organisation were other distinguished cuisiniers, such as Nichole Troullet, Jacques Bruel and George Dury. This group set up an association of professional chefs to conform with French laws.
Plans were made to extend and develop the organisation worldwide. Originally, all members of Les Toques Blanches International Club were required to be working outside of their country of origin. By 2004, Les Toques Blanches International Club had grown to more than eighty-seven countries.
There were more than sixty organized autonomous chapters operating around the world including Africa, Asia, Australia, Canada, Central and South America, Europe, The Middle East and United States of America.
The first “Chefs Table Luncheons”, later to evolve into regular dinners for members, was held on the 12th September 1989 at the Australian Airlines Catering Center, Conference/Function Room Tullamarine Airport. The debut family day picnic was held at the Emu Bottom Homestead on the 20th August 1989. With a solid foundation and leadership implemented by the inaugural past and future presidents presidents the Victorian Club has grown from strength to strength.
Our History
Our Way of
Building Dreams
The Victorian Chapter
The Les Toques Blanches Victorian chapter in Australia was founded in 1986 and the inaugural President was Patrick Biddlecome. Following Patrick Erich Mohr became the second President followed by President John Langford.
The International organisation “Les Toques Blanches” began in 1978 in Paris, France when Jean Rougie realized there was very little communication among culinary specialists practicing their craft.
This was true not only in France but all over the world, with many professional chefs working outside their country of origin. Identifying that chefs need a worldwide formal organisation, Jean and his conferees launched their fledging organisation in Paris, France and called it, “Les Toques Blanches” which translated means: “The White Hat”.
After Rougie announced his ambitious concept, he was joined by such colleagues as food journalist George Prade and premier chefs; Jean Delaveyne and Charles Janon. Also part of the new organisation were other distinguished cuisiniers, such as Nichole Troullet, Jacques Bruel and George Dury. This group set up an association of professional chefs to conform with French laws.
Plans were made to extend and develop the organisation worldwide. Originally, all members of Les Toques Blanches International Club were required to be working outside of their country of origin. By 2004, Les Toques Blanches International Club had grown to more than eighty-seven countries.
There were more than sixty organized autonomous chapters operating around the world including Africa, Asia, Australia, Canada, Central and South America, Europe, The Middle East and United States of America.
The first “Chefs Table Luncheons”, later to evolve into regular dinners for members, was held on the 12th September 1989 at the Australian Airlines Catering Center, Conference/Function Room Tullamarine Airport. The debut family day picnic was held at the Emu Bottom Homestead on the 20th August 1989. With a solid foundation and leadership implemented by the inaugural past and future presidents presidents the Victorian Club has grown from strength to strength.
The Mission
Our major roles incorporate:
- Networking
- Discussion of relevant industry issues
- Promoting acceptable industry standards
- Training and development
- All members are executive chefs, by technical definition “professional chefs” who earn their living by cookery with high standards of integrity.
- We strive to improve the industry through training and education, believing this to be a lifelong journey.
- Les Toques Blanches Victorian Chapter can provide educational advice to state, federal and private institutions to guide the future of the vocation of cooking.
Benefiting Members
We use our finances to:
- Assist with recognition of excellence in training
- Assist activities considered by the organisation to promote the culinary arts
- Subsidise field trips or other educational events
- Donate to charity
- Recognise ‘Pioneers of the Industry’
- Promote apprentices with the Award for excellence cooking competition
