code of good practice
The development of this code is an innovative achievement not only for
the culinary community of Cyprus, which deals with the local cuisine but
also for the development of bi-communal relations between the communities,
as its formulation was a joint effort.
Cypriot culinary professionals have created the Cyprus Code of Good Practice
to ensure the professionalism of the industry within Cyprus continues
as it experiences constant growth and global impacts. It also stands as
a mark of respect for our Mediterranean heritage and culture.
This Code evolves around the consumer and helps provide an identity for
Cypriot cuisine. It was designed to:
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develop an inspirational tool to raise awareness regarding respect and care to both guests and fellow chefs. |
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establish of an informal contract between chef and consumer. |
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offer a guide to chefs: it acts as a critical self-awareness/reflective tool. |
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safeguard of the profession of culinary professionals in Cyprus. |
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Encourage chefs to create innovative and healthy traditional Cypriot practices in the preparation of nutritional meals. |
We invite colleagues and consumers alike to explore this website and
participate in this initiative, which was founded on concern, hard work
and vision.
History of the Code
Authors of the Cyprus Code of Good Practice
Registering with the Code
Read The
Code of Good Practice 
Application for the use of the Code
History of the Code
Eurotoques’ Office in Cyprus, along with its counterparts throughout Europe, has been dedicated to both the development and growth of the culinary industry, and support of its members.
Eurotoques strongly believes that apart from affiliation, Cypriot culinary
professionals should have the opportunity to voluntarily and publicly
pledge themselves to reach the highest level of professional approach.
A group of Cypriot culinary professionals identified elements, which would
help develop and implement such a code. The following principles conserning
the code should be kept in mind:
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It encourages voluntary commitment above all. |
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It strives to underline the highest levels of professionalism in each one of its articles. |
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Any culinary professional can aspire and endorse it, whether affiliated or not. |
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Each culinary professional will be held accountable to clients as much as to peers. |
The next step for enactment in the Code is to engage professionals who
want to receive recognition for their excellence and professionalism.
Authors of the Cyprus Code of Good Practice
Culinary experts within the parameters of the bi-communal project 'Eating
towards a Solution: Cypriot Cuisine the Converging Factor’ wrote
the Code of Good Practice.
The process they followed was as follows:
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They held the Culinary Conference [which includes the programme, speakers, participants and report of Conference] |
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They held a follow-up workshop [which includes the programme, participants and report] |
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They finalized the Code of Good Practice |
The process ensured that the participants discussed and fully agreed
on each article of the. After creating, revising, and refining the Code,
it was put forward to the community at large for implementation, and above
all, to be discussed, as it is expected to be reviewed. It is agreed that
it is inevitable that the Code is developed and further refined and revised.
Moreover, it must be clarified that the procedure, which will be followed,
will include professionals who are affiliated with other organizations
as it intends to cover the whole of the culinary field of Cyprus.
REGISTERING FOR THE CODE
Registering your business for this Code is an opportunity to show locals
people, as well as tourists, that you operate your business in a professional
and ethical manner, and that you respect both your clients and the Mediterranean
diet. Therefore, the responsibility of registering should not be taken
lightly.
While there are many benefits in registering for the Code, it is important
to know that if you do not succeed in meeting the standards set and expressed
by this Code, you may loose your right to be a member. This is further
enhanced by the fact that your registration and participation is strictly
voluntary and that you will be registered only upon acceptance of the
terms and conditions outlined on the registration page.
We look forward to welcoming you to the group, as a group of professionals,
who have been chosen to declare themselves dedicated, ethical and professional
business people in the culinary field.
Why use the code?
Your professionalism will have the approval of your peers in your field.
Furthermore, various tangible marketing benefits will rise from your registration.
Web Listing
One of the benefits is that your business will be entered as a registrant
of the Code of Good Practice. The registration entitles you to have the
details of your business used on any of your materials and posted on your
marketing website, as in the example that follows:
Nicosia Chef: Panicos
Hadjiviolaris |
 |
Using the Code of Good Practice Logo
Once you are registered for a one-year period, you are entitled to use
the current logo, subject to the terms and conditions noted here.
You may include the logo in your materials, as well as in your website
marketing and media releases to illustrate the “stamp of approval”
from your peers.
Media Exposure
Representatives of the Code of Good Practice committee may submit on a
quarterly basis media releases regarding the Code to draw national attention
to the program.
Application for the use of the Code
Should you be interested to participate within this framework please contact :
Mustafa Shah and Panicos Hadjisymeou
Disclaimer
The Code of Good Practice and its related website is a voluntary registration
of chefs who have agreed to conduct themselves in a manner consistent
with the articles of the Code.
The website has been created for the purposes of advertising those individuals
who have agreed to enter voluntary group in compliance to the code.
The information contained herein should not be considered in any way as
an endorsement of any listed individual, company, or representative nor
as a listing here a representation of quality of service, suitability
of service to task, legality of operation or any other factor that may
affect an individual's dealings with any personal chef, personal chef
service, or related products or services.
Eurotoques, UNOPS, and UNDP, their employees, principals, members, and
Code of Good Practice committee members are not responsible for the consequences
in case any information supplied is incorrect, incomplete, out-of-date,
misleading or if this information fails to be complete and accurate in
any other way . External links provided in this site exist for the convenience
of the consumers and the organizations mentioned above are not responsible
for the content in the linked websites.
