With the deepening of world economic integration, exchanges between countries are becoming more and more frequent, and it is becoming more and more common for chefs to go abroad. When chefs go abroad, they can not only learn advanced foreign cooking techniques, but also take China's cooking techniques and food culture abroad and carry them forward.

Maliping? Chef of Huaxing Hotel, Lincheng County, Hebei Province?

Now that China has joined the WTO, more and more chefs will definitely go abroad to cook. If there is an opportunity, I will also go. Being a chef abroad can not only earn a higher salary, but also broaden one's horizons and learn a lot, and make China's cooking culture go global.

Where is Zhao? Chef of Beihua Hotel in Harbin, Heilongjiang?

Facing the upsurge of going abroad, I think many chefs will be moved. First of all, foreign chefs can get several times the salary in China. Secondly, foreign chefs are generally not dismissed at will. Although working abroad is labor-intensive and the language is not well understood, life is still somewhat difficult. But as long as we can persist for three to five years, we can accumulate considerable venture capital, open our own restaurants and noodle shops after returning home, and have our own business. So I advise those chefs, if there is this opportunity, don't miss it. ? Don't wait for the boy's head to turn white and empty. ?

Tian Daohua, Chef of Catering Department of Jiuzhaigou International Hotel, Sichuan

For those of us who have never been abroad, it is very attractive for chefs to go abroad, just as rural people wanted to go to town in the 1980 s. But it is difficult to go abroad, and it is difficult to go to heaven. First, it is difficult to go abroad. Chef, do you want it? Do it. Going out for a long time costs more money. It usually takes about half a year to get a visa, which costs tens of thousands of dollars; Second, it is difficult to work abroad. Working long hours abroad and high labor intensity are incomparable in China. Third, it is difficult to live abroad. Most people who work abroad don't know the language, so they find it inconvenient to communicate. In addition, they are homesick and care about their loved ones, and the difficulty of living outside can be imagined. It's like a song: the outside world is wonderful, and the outside world is helpless.

However, working abroad is well paid and attractive, which is probably the main reason why many chefs go abroad.

What about Zhou? Chef from Huangshi City, Hubei Province?

Speaking of going abroad, I think every chef will be moved. The colorful world and colorful banknotes make people see things in a blur. Isn't this a good place for people to find gold and learn more? But when you think about it, it seems that not everyone is suitable for working abroad. People who work abroad should also have certain physical, psychological and cultural qualities.

Physical quality refers to having a healthy body and a strong physique to adapt to high-intensity and fast-paced work abroad; Psychological quality is to be confident in your own work, but also to learn from foreign counterparts with an open mind, so as to be open-minded and generous, neither humble nor supercilious; Cultural quality is to know not only cooking skills, but also nutrition knowledge, so as to make a reasonable diet, as well as some foreign customs and habits and some daily foreign language expressions.

Yellow? Hey? Intern in the banquet hall of Chengdu Jinniu Hotel.

I am in favor of chefs going abroad, because complacency is bound to lag behind. Take Sichuan cuisine as an example. Sichuan cuisine is famous for its good seasoning, but what was the seasoning of Sichuan cuisine in the past? Decades like a day? , lack of due changes. Nowadays, Sichuan cuisine has also introduced many Cantonese condiments, such as oyster sauce, fish sauce, curry powder, custard powder and various sauces, which were mostly imported from abroad in earlier years. I think, why don't we go out and learn more and introduce some Sichuan food?

Chen Qinghua? Sichuan cuisine chef in Beijing?

Chefs abroad, whether sent by the government or handled by private individuals, represent the image of chefs in China. Therefore, chefs working abroad should not only think about making money, but also pay attention to their own image everywhere, and be self-respecting, self-respecting and self-disciplined, so as not to embarrass chefs from China and China.

Jin Hu? General manager of Guizhou western food culture development co., ltd?

I have worked abroad for many years and have a deep understanding of chefs going abroad. Being a chef abroad is very attractive in terms of salary and development opportunities, which can be said to be what every chef in China yearns for. However, there is one thing that needs your attention, that is, some famous domestic dishes have gone bad as soon as they go abroad? Like what? Mapo tofu? When you get to Japan, it becomes bittersweet? That foreigners can't really understand Chinese food. Therefore, I suggest that all China chefs abroad should not only consider earning their own money, but also take it as their responsibility to promote China's food culture and push the original China famous dishes to the international market.

Wang Junqiang? Chef of Tujia Shanzhai Restaurant in Zhangjiajie City, Hunan Province

In recent years, it has become a craze for chefs to go abroad. Some of the chefs who went abroad were excellent chefs, who made money abroad and left a good reputation. However, some chefs are unskilled, and they just do odd jobs after going out, and they don't earn much money. After returning to China a few years later, I can't keep up with the trend. Chefs like the latter might as well stay in China and study for a few more years, which can not only improve their cooking skills, but also earn less money.

Brother Luo? Chef, Catering Department, Telecom Hotel, Langzhong City, Sichuan Province?

It is a familiar and unfamiliar topic for me for chefs to go abroad. Intimate, I have heard many stories about chefs going abroad; Strangely, none of the chefs I know have been abroad. It is an exciting topic for chefs to go abroad, which is also the embodiment of their own abilities. If a chef wants to go abroad, he must first have superb cooking skills and working ability beyond ordinary people. Only in this way can he establish the image of a chef in China and show the profoundness of China's cooking.

Fang Chao? Chef of Tianwai Village Hotel, Tai 'an City, Shandong Province?

In recent years, in the face of increasingly fierce labor export, going abroad has also become a very good choice for chefs. After China's entry into WTO, more and more foreigners will come to China. What are their eating habits? Chefs can learn about foreigners' eating habits when they go abroad, so that they can adapt to it when they return home later. Foreigners? Taste dishes and maybe become an expert in this field. Why not do such a good thing?

Liang Ping? Chef of Shehong County Government Guest House, Sichuan

? The moon in foreign countries is rounder than that in China. ? This concept can be said to be deeply rooted in the hearts of China people. When a chef has been abroad, does it mean that he is better than others? Actually, it is not. Not long ago, our hotel invited a chef who had been abroad. As a result, the chef can't even cook some traditional dishes well, which is simply disappointing.

It's good to have the opportunity to go abroad, but you should practice your basic skills before going out. Because a chef going out represents not only himself, but the level of Chinese food. If it is done well, foreigners will say:? Chinese food is really good. If you don't do it well, foreigners will say: There is so much Chinese food. Isn't this a sign of smashing Chinese food yourself?

Ada? Chef of Mecca Restaurant in Shehong County, Sichuan Province?

It is not easy to be a qualified cook abroad. He should not only have superb cooking skills, but also have the spirit of continuous innovation. Some Sichuan dishes are very popular in China, but do foreigners like them? This requires us to improve some Sichuan dishes according to local eating habits to adapt to local tastes. Therefore, our chefs go abroad to innovate, innovate and innovate again, so as to find a way to develop outside.

Chen Dan? Chef of Tianjin Yudefu Hotel?

Going abroad is every chef's dream. It is undoubtedly a good thing to have the opportunity to go out and see the outside world and learn some local customs and food culture. But don't follow the fashion. Before going out, you must make a full estimate of your skills and abilities, and then do what you can. Dollars and euros are not so easy to earn. Here, I hope that Sichuan cuisine can provide more information for chefs to go abroad and create more opportunities for our chefs to go abroad.

Wu Yonggang? Department of Adult Education, Sichuan University?

With China's entry into WTO, the earth will become smaller and smaller, and there will be more and more opportunities for chefs to go abroad, but at the same time, it also puts forward higher requirements for our chefs. First of all, in foreign countries, chefs should keep the language well and understand the diet structure and customs of foreign countries. More importantly, you should have excellent skills. If we don't have these preparations, opportunities will pass us by; And if we make these preparations, then one day, we will suddenly find ourselves in a foreign country.

Fang Naiwu? Chef of Qingdao Food City, Renqiu City, Hebei Province?

As chefs in the 2 1 century, facing the strong impact of western food culture, we have to go abroad, integrate into the trend of world development, and strive to learn advanced foreign technologies. In other words, only by using your own strengths to make up for your own shortcomings can you be in an invincible position.

Chef, Catering Department, Longquanyi Hotel, Licheng City

It is both an opportunity and a challenge for chefs to go abroad. Behind the upsurge of going abroad, we must think calmly. Apart from the differences in consumption concepts and food culture between China and foreign countries, the advanced kitchen equipment and cooking technology abroad pose new challenges to our chefs. Therefore, how to become a high-quality chef in the 2 1 century has been placed in front of us. From now on, our chefs should study harder and be prepared, because opportunities always favor those who are prepared.

Jiang Mio? Chef of Shengli Hotel, Jiayuguan City, Gansu Province?

With China's accession to the WTO and the increase of foreign exchanges, there will be more exchanges in the catering industry at home and abroad. Going abroad in the future is not limited to the profession of chef, and the communication with the outside world is not limited to cooking. I believe that in the future, more people in the catering industry will go abroad, understand the dynamics of the global catering industry and learn from advanced foreign management experience.

Li Haihua? Shaanxi Chenggu county Haihua vocational & technical school

It is good for chefs to go abroad, but not everyone has to go out, otherwise who will do it in the domestic catering industry? I think we should go out in batches in a planned and organized way. On the other hand, you can learn some distinctive foods when you go out, and bring back new contents for the development of domestic catering dishes.

What about Zhuang? Chef of Donghai Hotel, Donghai County, Jiangsu Province?

It is naturally a good thing for chefs to go abroad, but now there are many informal labor service companies, and the so-called labor export is mostly deceptive. I have handled the export of labor services to Germany, Japan and other places in several labor service companies. Although dozens of people signed up at that time, none of them succeeded. Therefore, I hope that our chefs must choose a reliable labor service company when going abroad to avoid being deceived.

Liu Bin? Teacher of the First Vocational High School in Huangchuan County, Henan Province?

From a long-term perspective, China cuisine needs to enrich many new contents if it wants to achieve further development, and chefs going abroad is a way to learn new things from the outside. Take Cantonese cuisine for example. It has actually learned and borrowed a lot from western food, right? Foreign things serve China? A model. Today's chefs going abroad will undoubtedly promote the development of cooking in China. But the problem of chefs going abroad should not be overheated, let alone regarded as a fashion. As an excellent chef, no matter whether he goes abroad or not, he will have a bright future as long as he does his job well.

Hou Peng? Chef of Sheng Di Hotel in Jining, Shandong.

As long as conditions permit, it is a good thing for chefs to go abroad to broaden their horizons, appreciate exotic customs and communicate with their foreign counterparts. However, I think going abroad is not an end in itself, and it is absolutely impossible to follow the fashion. Faced with the current upsurge of chefs going abroad, I prefer to stay at home myself. Why? I think China's catering and China's chefs going abroad should be regarded as a response to foreign fast food entering the China market, and staying at home is also a way of competition. B&B has the advantages of favorable weather, favorable geographical location and friendly people, and the success of China catering in the local area is even more significant.