By the Australian Institute of Technical Chefs (AITC)

Date: Good Friday, 2025

As the scent of freshly baked hot cross buns drifts through kitchens across the nation, and families gather around meat-free meals steeped in tradition, Good Friday offers a moment for all chefs—professional, technical, and apprentice alike—to pause and reflect.

In the world of hospitality, where time is measured in service periods and the tempo is relentless, Good Friday stands apart. For many Australians, it is a solemn day of reflection, sacrifice, and gratitude. For chefs, it is also a rare opportunity to reconnect with the meaning behind what we do.

As members of the Australian Institute of Technical Chefs, we are more than just professionals behind a pass. We are custodians of culinary culture, stewards of food integrity, and leaders in a field where knowledge, skill, and passion must harmonise every day. Good Friday is a time to honour the deeper values that underpin our craft: respect, care, and community.

This day reminds us of the humble beginnings of so many of our culinary traditions—like the simplicity of fish on the plate or the symbolism behind the cross on a bun. These are not just recipes; they are representations of faith, culture, and togetherness. In aged care homes, restaurants, cafes, and hospitals, our chefs quietly contribute to the spirit of the day, offering nourishment not just to the body, but to the soul.

To all AITC members who are working this Good Friday, we acknowledge your commitment to excellence, your dedication to those you serve, and your integrity as technical chefs. Whether you are crafting a menu that respects dietary restrictions, preparing meals for those in care, or taking a well-earned day of rest, today we stand united in reflection and pride in our profession.

Let this day be a reminder that the food we prepare carries meaning. It brings people together. It marks occasions. It comforts. And on a day like today, it quietly honours tradition.

Wishing all our members a peaceful, safe, and meaningful Good Friday.

— Australian Institute of Technical Chefs

Chef Jeffrey R. Gear

Senior Vice President