Ways to Become a Successful Chef

To give you the knowledge of cooking theory, know how to recharge

Knowledge of culinary ethics is a must-have for every chef, like graduates from the Culinary School of Professionalism after a few years of theoretical foundations of the learning process, have been all mastered Almost. But now life, there are a lot of people are halfway, than did not learn these culinary knowledge, joined the chef industry, even if all rely on the master to teach, there will be a number of problems exist. Therefore, only in the theory of basic knowledge to learn more, know how to charge for themselves, at home to read cooking books or self-study, outside the chef training, through the side of the work, while learning culinary knowledge, I believe that only a year's time, you can catch up with the theory of those who specialize in the level of culinary, so that later you can work in the middle of the work of the more fluent.

To have excellent cooking skills, constantly improve their own level

The car can not drive without oil, and the chef to have no cooking skills can not be based on the chef world. If you want to become a great chef, you have to have excellent cooking skills. Whether it is Western or Chinese food, in addition to being proficient in their own areas of specialization, but also to understand other cuisines. There is an old Chinese saying: ? Live to learn? To become the best, you must continue to learn, so as to improve the level of cooking, cooking is like learning English, are progressive, the process is not only long, but also quite hard, like cutting fingers, or burned hands, will often encounter similar situations. Therefore, the cooking must be a beginning and an end, one step at a time, from the basic knife work, modeling and carving, plating and then stir-frying, should be more practice, especially for the current consumer dietary needs continue to improve, it is more important for chefs to learn to innovate, whether in the dish innovation, to the meal to name the child or plating, should be integrated into the creative elements, so that it will be the full development of the consumer to provide a better quality! The most important thing is that you have to be able to create your own dishes, and that's why you need to be creative.

To have a cook, know how to respect the predecessor

As a chef, there must be? Chef's ethics? Regardless of how much you have achieved brilliant, but also to always remind themselves, can not be no one in sight, fluttering. Peers should do to help each other, *** with the drill, know how to respect the predecessors, after all, what you have learned are the predecessors created, only in the industry to establish a good reputation, get everyone's 'unanimous recognition, in order to go to success, and then become a successful celebrity chef.

Throughout the chef world, whether it is the top chef god Gordon Ramsey, or nine-star celebrity chef Alan Dukas, a successful chef, never overnight, someone three or four years to become a chef, there are people with more than ten years is also still a common chef, as the saying goes, the key to get the melon, the key lies in how you do it. Want to become an outstanding celebrity chef, you must have these three points, learn from the old dry to the old, if you feel too tired to do the chef, or want to give up halfway, or advise you not to do the chef, so as not to? Chef? The word "chef" is an insult!

Six points to promote the chef

1, love and dedication

Love and dedication is the core and foundation of professional ethics. For practitioners, regardless of which profession, are required to be able to love and dedication. Love of work is to do a line of work, peace of mind in their own work; love of their jobs: is to see themselves as a part of the company, the department, to be engaged in the work as a way of expression of the existence of life, and do their best to work.

Dedication is the sublimation of the consciousness of love of work, is the expression of love of work emotion. Dedication through the professional work of extreme responsibility, the technical excellence to show, through the joy of work, hard work, fine work to show. Leye, is like their own work, can be happy, optimistic to engage in their own professional work.

2, respect for the spirit of science

The study of culinary arts is the practical level, the study of culinary theory is the theoretical level, and the study of modern culinary theory of learning and research, and rely on the chef with a strong spirit of science, but there is currently a very little respect for the scientific phenomenon of impatience in the catering industry, do not want to put in the hard work to study the theory of cooking, the history and development of Chinese cooking. Culinary history and development of little knowledge, which is a great disrespect for the national food culture.

The reverence for science is a modern chef must have the virtue, only adhere to the scientific attitude, submerged in the heart of down-to-earth study and research, in order to keep up with the times.

3, advocating superior skills

The chef of the culinary arts is always technically excellent, which is the specific embodiment of the modern culinary virtues, noble culinary virtues are reflected in the culinary arts, so that we can see the level of culinary arts they show, but also to see the culinary virtues that they show the elegance of the culinary arts why the culinary arts can be refracted to the culinary virtues? It is because the dishes of the exquisite or not, in fact, is the degree of care for consumers, is the chef of the consumer feelings to pay how much.

4, advocating innovation

The creative innovation of cooking, reflected in the culinary ethics is a very high level, culinary ethics is often deliberately innovative, but also able to open up new horizons of the masters, awareness of backwardness, stereotypical thinking, technically conservative chef, there is no vitality, there is no era of novelty and aesthetics. Innovation depends largely on forward thinking and advanced and concept. In the case of chefs, there is no spirit of innovation, it is not good at observing and thinking, and nothing can be realized.

5, honoring the perfect ideology and morality

We say: the perfect ideology and morality, should have? benevolence and love? The heart to? The first is to be a good friend of the family, and the second is to be a good friend of the family. The heart of honesty, to? Love? The heart of kindness to others, the heart to be open, the mind to be calm, the heart to be kind, a good word, can fully demonstrate the beauty of the heart, the beauty of the personality, that is, the beauty of the kitchen virtues, honestly do people, is to be humble; good treatment of others, that is, we must respect, tolerate others, real talent do not want to be in the? The real talent should not be in the? , to compete, with the technology to compete, to call the shots, call the shots with the market.

6, respect for good social morality

Respect for social morality, first of all, we must be highly responsible for the consumer, we are engaged in the profession of processing from raw to cooked directly into the mouth of the product, so this industry must have a strict industry norms, must be responsible for the health of the diners and even life.

Want to be a famous chef must be changed

Habit 1: spitting

Although we have repeatedly publicized for many years "spitting is prohibited", but the chef's habit of spitting is very difficult to change. If the guests know that your hotel chef is full of various pots and pans, raw materials, seasonings, hot and cold dishes in the kitchen spitting, spittle spattered words, the hotel can survive for a long time?

Bad habit two: dress untidy

Clothes full of oil flowers, full of wrinkles, black, dirty? This is the impression left by the chef's uniform. Although some hotels provide free laundry for chefs, the problem of untidy uniforms is still serious.

Habit three: stay long hair

As a result of a hair will cause the guests do not buy things in the catering industry is a common thing, which is due to the chef to wear a work hat is not standardized, another reason is that the hair is too long. According to the relevant provisions of the kitchen, the chef's hair can not be exposed in the outside part of the work cap, it seems that this "commandment" to implement the need to be more stringent.

Habit 4: Waste of raw materials

Many hotels on the surface of the people prosperous, food is also prosperous, but a month down to carefully accounting accounts only to find that not much money, and sometimes will lose money, there is a "dish prosperous wealth is not prosperous", the surface of the actual loss of the phenomenon of the red hot. The reason for this phenomenon is often "waste of raw materials." Saving on my no good, waste is the boss anyway, I do not hurt it", this lack of minimum dedication to the people, in the chef team is difficult to mix long.

Habit 5: raw and cooked are not divided

Raw and cooked separately including five aspects: 1, raw and cooked raw materials must be separated; 2, raw and cooked piers must be separated; 3, cut raw and cooked knives must be separated; 4, raw and cooked tableware must be separated; 5, freezer reserves must be raw and cooked separately. As long as there is one aspect is not done, dishes will have a 25% chance of being contaminated, which is terrible for food safety.

Habit #6: Dirty Countertops

Dirty countertops can be a shock: the original meal was made in this environment! Disgusted, surprised, next time never come here to eat. Please remember, chef friends, busy work do not have time to clean up, never is the countertop dirty reason.

Habit 7: spoon taste

Taste dishes with a spoon almost become a necessary procedure for many chefs to do dishes, the reason is that it is always felt that it is too much trouble to taste with a special tool, and they do not have any infectious diseases, taste the taste of the dishes are also responsible for. I do not know that this can only cause guests' disgust, and many chefs have tasted the flavor and then pour the soup into the dishes of the habit, more disgusting.

Habit 8: Smoking in the kitchen

This behavior is not only uncivilized, but also very dangerous. The kitchen is a workplace where gas and fuel are everywhere, and a single cigarette butt can cause a major disaster.

Habit 9: littering

In the kitchen is common to see this scenario, the chef cut the vegetables, with a knife a dial, the waste pick off the pier, so the pier side of the accumulation of a pile of garbage, very unsightly and unhygienic.

Habit #10: Lazy Handwashing

And noodles, boil balls, cut veggies, cut cooked food, etc., can not be separated from a pair of clean hands, if the hands are not clean, it is very easy to cause disease eaters.

In addition to the above top ten habits, a cloth multi-purpose, do not pay attention to hygiene, foul language, hand grabbing gravy powder, string of posts, chatting at work, drinking before the shift, frying while scratching his head, picking his nose, digging his ears, flirting with the waiter, move his hands and feet, the soup is too full to drink a mouthful of, resting on the foot picking, after being criticized by the leadership, a raised hand, a spoonful of oil splashed to the drain? Are also should be changed out of the bad habits.