Culinary arts is a complex study. It is not only about the processing of food ingredients into dishes where the application of culinary arts knowledge and skills is applied, and the characteristics of food ingredients and food, but also includes the professions of culinary artisans, commercial kitchen management, design and marketing of culinary products, to the relationship between culture and food, and culinary in tourism. 

Journal of Toque & Apron (JT&A) is a medium for sharing knowledge sourced from research results, the results of conceptual-theoretical studies, and critical discourse thinking in the realm of culinary arts studies and the culinary world. This goal makes JT&A have no Article Processing Charge (APC) with high accessibility for free. 

JT&A is published by Makassar Tourism Polytechnic and sponsored by Indonesian Chef Association. JT&A publication takes place twice a year (April & October), in two editions, namely the general edition and the special edition.