First, everything will be worse than one move.

Everyone has heard the story of "eating all over the sky with one move" So, since you don't have a strong talent in cooking and don't want to engage in other industries, you can do cutting and matching, carving, cooking, cold dishes and so on. But your positioning should be precise, such as the proportion of marinade in cold dishes, the fineness of carving and the matching of knives. Others will be precise. You should find your own skills and keep innovating so that others can't surpass you.

Second, look at the world from another angle.

When you can't see through the bottleneck of a thing, you can actually suggest that you calm down and understand its essence. Take cooking as an example. Why do some ingredients need to be stir-fried and some need to be simmered? This can be considered from a biological point of view. You can also think about the proportion of seasonings from a chemical point of view, and you can think about the characteristics of cuisines from a geographical and historical point of view. Why Shanghai cuisine is full of thick oil and red sauce, and why is there such a big difference between Chengdu hotpot and Chongqing hotpot? A good cook can not only cook, so you are just a mechanic. Only by constantly learning the stories behind them and understanding their essence can you become a good cook and a skillful craftsman.

As a cook, I thought I was a classmate.

Share some personal experiences and thoughts.

Cooking copy is not very good, which gives me the feeling that I have to cook on the stove for a short time, the temperature is not well controlled, the seasoning is not completely decomposed, and the ingredient list is almost meaningless.

I always can't control the amount of seasoning, the duration is short, sometimes light and sometimes dark, and the details of frying are not in place. Even some chefs have some problems with their work mentality. When a guest orders a troublesome dish that is not suitable for cooking, the chef will feel very annoyed and in a bad mood. There must be a gap between the fried food and the food in a good mood.

So, how to improve yourself?

First of all, you should identify your own problems, find out your fatal shortcomings, treat them fundamentally, correctly understand the characteristics of each dish, enrich yourself, and go to the hotel for a walk, even if you go to the hotel to make a frying pan, you will gain a lot.

Stay in a small restaurant for a long time, and even the best chef's skills will drop a little. In the hotel, every dish is of good quality and quantity, and the seasonings are quite satisfactory, even every seasoning is accurate to the gram, which makes you restrained, and the correct understanding and mentality of seasonings and dishes should be greatly improved (except for some hotel management problems).

From now on, pay close attention to every dish, fry every dish, and keep the best color and taste.

A little effort every day will also help your craft.

Personal experience and opinions, don't spray experts you don't like!

I hope it will help you a little.

Cooking copy is not very good, which gives me the feeling that I have to cook on the stove for a short time, the temperature is not well controlled, the seasoning is not completely decomposed, and the ingredient list is almost meaningless.

I always can't control the amount of seasoning, the duration is short, sometimes light and sometimes dark, and the details of frying are not in place. Even some chefs have some problems with their work mentality. When a guest orders a troublesome dish that is not suitable for cooking, the chef will feel very annoyed and in a bad mood. There must be a gap between the fried food and the food in a good mood.

So, how to improve yourself?

First of all, you should identify your own problems, find out your fatal shortcomings, treat them fundamentally, correctly understand the characteristics of each dish, enrich yourself, and go to the hotel for a walk, even if you go to the hotel to make a frying pan, you will gain a lot.

Stay in a small restaurant for a long time, and even the best chef's skills will drop a little. In the hotel, every dish is of good quality and quantity, and the seasonings are quite satisfactory, even every seasoning is accurate to the gram, so that you can exercise restraint, and your correct understanding and mentality of seasonings and dishes should be greatly improved (except for some hotel management problems).

From now on, pay close attention to every dish, fry every dish, and keep the best color and taste.

A little effort every day will also help your craft.

Personal experience and opinions, don't spray experts you don't like! Personal understanding of the industry, I hope to help everyone.

It's simple, just do more!

You can do more for your family and yourself, every day. As long as you work hard, you can grind it into a needle.

There are also methods and tricks:

There are many kinds of online food materials, especially food experts. You can list the recipes you want to eat, and then search in major food websites or apps. There is a lot of relevant information. Choose one and practice according to the above method. As long as you are willing to persist, you can learn well.

Website recommendation: food table, bean and fruit food, kitchen, food world and so on.

Cooking, the first is talent, the second is intention, and the third is to know different ingredients.

Why do you want to know the ingredients? Besides, you need to know the ingredients. Every ingredient has its temper, and different ingredients have different degrees of mastery. Therefore, as a chef, cooking must first understand the ingredients.

Then the heart. Food cooked with heart is often the most delicious. When guests taste your food, you will feel particularly happy when their faces show that kind of satisfaction. When your children and your family are eating your meal, that kind of happiness is really bursting. So the food made with your heart will give you a warm sense of happiness.

Genius.

If you think you have no talent.

Practice more and try more.

Even the most talented people.

If you don't try and practice, you will never get promoted.

Remember one sentence.

Three points are destined, and seven points depend on hard work.

Anything you do wholeheartedly can be done well. Where the work is, the heart must be there. Always believe that nothing is difficult in the world, you will feel it with your heart and be the best you can be in your future work. In this way, your cooking has made rapid progress.

Chefs should have some basics, but they just can't grasp them well? Then you should eat more other people's works, experience more and learn more from other people's experiences. In this era, it is easy to fall behind if you don't study, and it is easy to lose confidence if you fall behind. I believe you can. I hope it helps you.

Genius.

If you think you have no talent.

Practice more and try more.

Even the most talented people.

If you don't try and practice, you will never get promoted.

Remember one sentence.

Three points are destined, and seven points depend on hard work.

Improve your cooking level faster.