The chef industry has a characteristic, it is close to life. People always need to eat, meals always need someone to cook. When you go out, you will see all kinds of catering snacks. As society progresses, the division of labor becomes more refined. Taking a step back, if you are a chef, you can open your own small store and be your own boss! That's why the chef industry is known as the industry that never loses its job and is much loved by everyone. But choose to be a chef, are you ready?

Chefs have to go through three stages:

The first stage is called "imitation", that is, to follow the teacher behind the learning, the teacher to do a dish is good, you do everything possible to "imitation", the goal is to do the same with others;

The second stage is called "imitation", that is, to follow the teacher behind the learning, the teacher to do a dish is good, you try to "imitation", the goal is to do with other people's difference;

The second stage is called "innovation", showing their own kung fu, and strive to be recognized and appreciated by others. This is the performance of a certain strength, focusing on the "creation" and "new" word;

The third stage is called "cooking", that is, to be able to match their own skills with the market's Demand fits seamlessly in the line of chefs have their own "signature dishes"!

To become a good chef must start from the following aspects:

First: a good chef should be adapted to the development of the market economy, recognize the development trend of the catering industry. Now the development of society, the chef is also required to adapt to the trend, to adapt to the development of the catering industry, which requires us chefs to continue to learn, constantly update their professional knowledge, professional skills, supplemented with new nutrition. We are not only required to learn professional knowledge, but also required to learn related aspects of knowledge, such as computers, networks, high-tech cooking supplies props, new cooking ingredients, new cooking concepts and so on. The development of the modern catering industry, people are no longer just to eat, people's living standards, the improvement of the North and South flavors, Chinese and Western food exchanges, the guests' tastes are becoming more and more diversified, which requires us chefs in the catering aspects of a certain degree of forward-thinking innovative consciousness.

Second: the chef's personal skills. Cooking is the key to the chef's foothold. Chefs want to be based on their positions, we are required to have superior cooking skills, excellent skills. In the process of dish production, we must ask ourselves to seriously do a good job in every dish, even the simplest dishes should be seriously to fry, seriously to flavor. In the attitude should be more humble and studious. And then in order to improve themselves, should often participate in a variety of professional skills training, often participate in some cooking competitions (or to observe). Often in the chef association to discuss the culinary arts, the study of food and beverage market dynamics. In short, it is necessary to continuously improve their professional and technical level, we must remember: "more art does not pressure the body".