first, to be the highest realm pursued by an excellent chef. Excellent chefs must have good cooking ethics, and only by cultivating good cooking ethics can chefs succeed and make achievements in the industry. Therefore, the virtue of cooking is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I get everyone's recognition in the industry, which is inseparable from asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements: First, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it, and only when you are based on your job as a chef can you get joy and success in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove, etc. The work of each position is to lay the foundation for being a good cook. The exercise process of each position must be based on its own position, and it is not afraid of being dirty, tired and eager to achieve success. This is the foundation of cultivating chef morality. The second is to work hard and strive for perfection. To be a chef, there must be nothing false. Every dish has to go through a strict process, and if one process is saved, the dishes will not meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be a chef, they must be down-to-earth and strive for perfection. Third, we should be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end to it. If you don't win the gold medal in the competition, you can be carefree if you are awarded the title of master in the industry. It can be said that you have reached the peak, and you must persevere to win without arrogance and lose with grace. Party keeps making progress. Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality lies in the improvement of cooking level, and the improvement of cooking level lies in the concerted efforts of cooking colleagues. Only by discussing, helping and encouraging each other among chefs can the industry be promoted. At the same time, we should realize that the prototype of most dishes is created by our predecessors, and our skills are accumulated by the experience of our predecessors, so we should respect our predecessors, learn from them and be friendly to our peers.

second, to be an excellent chef, you must have superb cooking skills.

Cooking is the key to a chef's foothold. To be an excellent chef, you must have superb skills. For example, an excellent chef of Hunan cuisine should not only master Hunan cuisine, but also bypass other cuisines. How can I have superb cooking skills? First, learning art should start from scratch. Learning art is a hard and long-term process. There is no limit to learning the sea. Chefs should persevere and persevere in learning skills. Don't give up halfway or stagnate. Start with the most basic and basic things, step by step, and have an insatiable enthusiasm. Especially now, the diet consumption is changing with each passing day, and the diversification of customer consumption requires chefs to base themselves on tradition and innovate constantly. Chefs should master their skills, learn from each other's strong points, learn from others' strong points and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. During my 41-year cooking career, * * * has trained nearly 1,111 students, of whom more than 1,111 have become senior chefs and become the backbone of hotels, guesthouses, restaurants and restaurants. I think that after a chef becomes famous, he should contribute to the development of cooking. He should not regard his cooking skills as personal wealth. He should unreservedly teach what he knows to those who love his job and industry, and train more students and apprentices who are diligent and eager to learn and have a bright future.

3. To be an excellent chef, you must be full of affection for the enterprise and customers.

I'm talking about feelings, that is, in my work, I should give priority to promoting development and meeting customers' needs, put personal interests behind me, and work with feelings. I think this is an indispensable quality for a qualified chef. What is an emotional job? First, you should have a "home" feeling for the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise can't do without a team of chefs with superb skills. Similarly, a master also needs the backing of a good enterprise. It is the unshirkable responsibility of the majority of chefs to make the enterprise bigger and stronger. At present, some chefs are influenced by bad social thoughts and simply pursue economic interests, which is not good for enterprises. As a chef, if you can treat the enterprise as a home, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will surely make an extraordinary career in an ordinary post. The second is to have "relatives and friends" friendship with customers. We often say that the customer is God. To meet customers' needs, we need to observe carefully, study customers' psychology carefully, grasp customers' consumption trends, and put customers first. At work, I am full of "relatives and friends" friendship with customers, and I can treat the elderly customers who come to the company for dinner as my parents, teachers and leaders. Treat the younger generation customers like their own children, and I think the chef will be able to play the highest level when making dishes.

"Cooking ethics, cooking skills, feelings and moods" are the essential qualities of an excellent chef. An excellent chef must use his own practical actions to show that his words and deeds are consistent in the morning, so that he can have a more brilliant future in his cooking career.