Article 1

I will prepare and serve food for customers while having all required permits and licences in place and in accordance with all rules and regulations pertaining to the proper handling of food.

Article 2

With pride and dignity, I'll work to further my field's accomplishments in the public eye.

Article 3

I pledge to the association that I'll ameliorate my professional knowledge and chops for the advancement of our profession and pass this information on to the coming generation.

Article 4

I'll willingly partake my knowledge and experience with others to increase their capability to perform at the loftiest possible position.

Article 5

In all communications with fellow Guild colleagues and/or Association members, I will uphold the highest standards of professionalism and skill, with particular emphasis on the reputation and dignity of the culinary profession.

Article 6

I will be open to suggestions from others as long as they contribute to knowledge and performance.

Article 7

I will provide feedback to colleagues only for the purpose of increasing knowledge and performance, and will avoid criticism that would demean my professional colleagues or be aimed at personal enrichment.

Article 8

I will respect the confidentiality of my clients, always keeping personal information as confidential, unless I am allowed to do otherwise.

Article 9

I will diligently maintain the highest appropriate standards of food quality to achieve personal, public and organization satisfaction.

Article 10

I will keep the greatest attention and care for the property and security, including the food of my clients and I will not engage in any activity that affects this property.

Article 11

I will maintain principles of sanitation, safety and nutrition to protect the health and safety of the public and colleagues.

Article 12

I will use my experience and knowledge to select the right ingredients to create menus that consistently meet or exceed my customers' expectations

Article 13

I will continue to permanently expand my knowledge, education and experience for the benefit of clients and the culinary industry. I will try every day to see an opportunity to continue on the path to excellence.

Article 14

I will carry out my entire personal activity with honesty, integrity, fairness and I will support all the efforts of other chefs and colleagues to learn new and innovative culinary techniques

Article 15

I will respect, conserve and maintain the tools, equipment and materials of the profession, especially food and other limited resources.

Article 16

I undertake not to deliberately use, destroy or use the goods, equipment of fellow guild members for personal gain or advantages without their consent.

Article 17

I will deal with honesty and integrity, respect the property and resources of others, and not use such property or resources for personal gain.

Article 18

I will present a clean and neat appearance, reflecting the pride and care with which professional responsibilities are approached.

Article 19

I will prove professionalism in the exercise of the service in a manner that does not create discrimination based on race, ethnicity, religion, sex, disabilities, age, nationality or political beliefs both on my part and on the part of my fellow partners or the employer .

Article 20

I will not engage in disrespectful activities, based on abusive behavior or distortion of reality in relation to professional duties.

Article 21

I will try to provide objective evaluations of the professional performance of subordinates, colleagues, apprentices, students and members of the association, avoiding prejudices in the evaluations and observations made .

Article 22

I will be careful not to create situations that could generate a conflict of interest or a professional conflict and I undertake to provide all the information when these situations may arise.

Article 23

I undertake not to plagiarize, within the audio, video, written materials including recipes or cookbooks, the original materials, in a manner that leads to non-compliance with copyright laws and standards.

Article 24

I undertake not to promote products, recipes, experiences in a false and misleading way to my customers.

I undertake not to promote actions based on false, distorted information or that could lead to an incorrect or false image .

I take this Code personally and support and promote these principles in any group that represents gastronomy and the culinary arts