menus are different from dishes.

Every chef's basic skills and skills are different.

Therefore, the tastes they make are definitely different.

For example, the monosodium glutamate used in cooking

ingredients and raw materials

These are all very critical. \

At present, menus should not be protected by law

But basically they will not be published at will

Especially themselves. Don't use

If they are all conservative, the catering industry, including some catering cultures, will not survive

Then no one will contribute to the cooking magazine

The announcement of the menu, one is to improve the popularity of the dish

The other is to affirm the dish and attract customers

When seasoning, the gap of one second is

the deviation of one gram. It may lead to the difference between heaven and earth in the final product.

The management and organization of the catering industry are very loose.

For example, food festivals and general cooking competitions

There are too many commercial uses.

If you want to publish all the menus, you may still have to get the approval of the chef and boss.

If they are your own, it doesn't matter.

Some of them have applied for patents.

For the publication of menus. Actually, it's the exchange and development of food culture.

It's not recommended not to publish it or even to publish it completely.

But the general or better and more classic ones can be compiled into books or published, which is convenient for future development and communication.

It's especially good to ask your master if he is willing to teach, which is a master's culinary virtue and a personal opportunity.