A chef has three realms: the first is called "imitation", that is to say, to learn from others. A dish cooked by others is good, and you try your best to "clone" it, with the goal of being exactly the same as others. This is the most elementary realm of chefs, but it is also a level that every chef can't bypass. The second "realm" is called "showing your skills", showing your skills and trying to be recognized and appreciated by others. This is a sign of a certain strength, but its focus is still on the word "obvious", and it has not yet reached the realm of "mastery and mastery". The third realm is called "being suitable for customers", that is, being able to adjust skills and innovate dishes according to customers' needs and preferences everywhere, so that one's skills can be perfectly matched with the needs of the market. I think this is the highest realm of chefs.

1。 Can bear hardships. Not afraid of dirty and tired. 2。 Since you are an apprentice. Listen to what the master says. Never top (even if he is wrong) 3. Pay more attention to the cuisine. For what you don't understand. Ask if you can. You can't ask, just sneak a look. 4。 The master led the children. Practice depends on individuals. Unless the master likes you very much. Otherwise, you wouldn't be taught by hand. Try to take notes. This will be of great help to you in the future. 5。 Every store has its own characteristics more or less. I feel that I have the strength to do a good job in a store's cuisine (half a bucket of water is not enough) and change stores to learn new cuisines. The kitchen intrigue is very serious. You are just an apprentice. Don't get involved. Just do your job. It depends on the following points for you to say that it will take several years to start a career: 1. Do you study hard? 2。 Does the master teach with heart? 3。 There are many jobs in the kitchen. Chinese food: handyman. Pool. Side dishes Change the cut. Brine. Cold dishes. Copy the pot. . . Finally, master. Japanese food: Sushi. Iron plate Stove, oven, blast furnace. Stove head Soup. Serve vegetables. Dish top. . . Korean food is divided into cold dishes. Soup department. Meat department. The cake department. . Wait. . Every position should be down-to-earth Otherwise. You're not going to get started. Finally, a word of caution: to lie to others is to lie to yourself. Ask if you don't understand. Some teachers don't talk if you don't ask him. Have a plenty of you asked, he didn't say. It depends on your practice.

There is an old saying in China that "goods are like pedestrians" and "everything depends on human effort", which means that people make whatever they do and whatever they do. A good chef is the key to the survival and development of a restaurant. Dining revolves around the guests and the chef revolves around the dishes. Look at the quality in one store and the variety in one city. The competition in the catering market is mainly about the quality and variety of dishes. The quality of dishes is the core of catering operation and the basis of catering benefits. The chef is the creator and processor of dishes. The quality of chefs fundamentally determines the quality of dishes, which shows that the competition in the catering market is mainly the quality of chefs in the final analysis. It is also a qualified chef. He has technical authority, organizational management ability, good professional ethics, loyalty, dedication, quality, reputation, respect for teachers and morality, unity and cooperation, initiative, pioneering and innovative, law-abiding, pay attention to public morality, and can fully mobilize, play and tap the maximum potential of each employee. With its strengths, everyone can be idle, idle and idle, think about technology and quality, and strive to achieve perfection. It is the responsibility of chefs and chefs to use reasonable materials, mix well, improve the quality, serve dishes in time, control the order and innovate the dishes to prevent them from being out of stock and broken files, and check the quality of dishes. ] Cantonese Forum, Chef Forum-How to check the chef's catering portal? We must follow an objective truth. Is to inherit the characteristics of traditional dishes (that is, the essence of Shandong, Sichuan and other dishes), give play to the advantages of new dishes, and combine the characteristics and characteristics of China, West, South and North; Dishes are solid and flashy, pay attention to taste and image, follow the principle of dietotherapy, and have fish, eggs, meat, vegetables, bacteria and balanced nutrition. Cantonese Cuisine Forum, Chef's Forum-Chef's Catering Portal is always the direction that chefs talk about and pursue. The quality of their cooking depends on the hotel management level, chef's technology, professional ethics and working attitude. To learn new tastes, new routines and new technologies, we should not dwell on the pursuit of orthodoxy and authenticity. This original view must be changed and kept pace with the times. Cooking, like anything else, can't be wishful thinking, and accepting new dishes is the consistent demand of diners. /Cantonese Cuisine Forum, food culture, chef website, chef, cooking, catering, cooking, Chinese food, western food, food, China contemporary celebrity chef encyclopedia, China celebrity chef shop, local cuisine, food culture, catering information, food health, catering celebrities, catering shops, dishes should be novel and unique, beautiful, generous and hygienic, surprising, seeking quality, novelty and giving in change. Pay attention to the collocation of colors, and make every table of dishes into colorful ones, instead of every table of dishes being the same; Pay attention to the collocation of lines, and try not to repeat whole, half, block, strip, silk, diced, grain, rice, velvet and pill dishes; Pay attention to the collocation of flavors, choose a wide range of ingredients, and make each table of dishes into five flavors, instead of making each dish into five flavors, which is a surprise. In Cantonese cuisine, gourmet and chef communities, we should pay attention to the collocation of vegetarian dishes, and at the same time, we should make vegetarian dishes and vegetarian dishes, and pay attention to the collocation of Chinese and Western dishes, dishes and pasta. Enrich the composition of table taste and content, and the collocation of cooking techniques. A table of dishes should not have repetitive techniques, and the dishes made should seek novelty in change. This is also management refinement and management content. Guangdong teachers are the precious wealth of the hotel, and the quality and skills of high chefs, the cooking skills and fame of famous teachers are the important support of the hotel. The reputation of famous brand masters is a valuable intangible asset of the hotel. Dishes should be affordable: cook more home-cooked dishes, with more varieties, less quantity, high quality and low price. This high and low is the affordable of the upper grade. Cantonese cuisine, gourmet and chef's key to the success of community catering. Food additives harmful to the human body should be banned in high-grade and high-level private health dishes, which also reflects the professional ethics of a chef. The last speech of the station is: having self-cultivation, understanding life and aesthetic taste will play an important role. A person with elegant taste will be extraordinary no matter what he does.