A, cultural and theoretical foundations

A good chef must have a certain cultural foundation and a wealth of professional theoretical knowledge, that is to say, it must be through the culinary institutions (including colleges and universities, junior colleges, technical schools, or vocational secondary schools) of formal learning. Only two or three years of relatively systematic professional education, cultural literacy and professional theory in order to have a better foundation for the development of "strength" is also sufficient.

1, cultural foundation

Scientific is the mainstream of the catering industry in the 21st century, only with a certain cultural foundation (including language, English, mathematics, computers, politics and law, management and marketing knowledge) of the culinary talent will promote and promote the development of the 21st century culinary industry. At present, more and more chefs to buy personal computers, digital phones and other communications equipment to adapt to the trend of information technology, the development of catering network, to understand the catering industry as well as related industry information, and the use of modern means to form a standard production, all-day service, scientific management, diversification of sales, as well as the development of food and beverage information network, "Modern Catering ".

2, professional theoretical knowledge

Professional theoretical knowledge is in addition to the second major element of professional and technical, mainly including cooking process, cooking materials, food hygiene, nutritional hygiene, nutritional health care, culinary arts and other aspects of the content. A modernized excellent chef, in addition to excellent professional skills, but also must have a wealth of theoretical knowledge, know more about the principles of cooking, so that in the actual operation of the "one to learn from the other", on the innovation of the dishes, improve play a correct role in guiding. On the other hand, the gradual scientific catering products is the inevitable direction of China's catering industry. From the 1990s, our people's food and beverage consumption has begun to diversify, nutritional, fun, intelligent and other high-level development. It can be seen that the future of food and beverage products, in addition to color, aroma and taste, but also must have "green", health, nutrition, art and other conditions. If there is no rich expertise, to meet the future needs of people's diet is unlikely.

Two, technical conditions

Technical conditions are the first of the four elements of the modern chef, is the fundamental chef employment. Modern society is becoming more and more competitive, "Mr. Nanguo" phenomenon no longer exists, everyone must have real talent in order to be based in various industries, development, chefs are no exception.

1, solid basic skills

In addition to several years of study in professional schools, a chef should have a few years of solid industry to learn from teachers. Here the "teacher" are not necessarily open gangs and schools, gold and silver masters, but must be a deep, tireless teacher; here the "art" is not only required to do some of the dishes, it is more important to master the knife, spoon, flavor, fire and other basic skills. In this way, it can make up for the lack of school education (mainly operational practice), so that the chef's practical skills greatly enhanced.

2, a wealth of skills

Chefs who can only do a school, a department or a place of dishes can not be considered a good chef. Modern catering intricate and complex, communication is very wide, there is a great deal of intersectionality. Now the restaurant restaurant if only rely on a school of food to fight the world, is very difficult to win people's favor in a long time. In the way of operation, every day to change the pattern, when the push new dishes has become a restaurant operator's usual method; in the Sichuan dish wearing Hunan cuisine, hot pot with snacks, snacks with stir-fried vegetables has become a unique phenomenon of modern catering; in the actual operation of the South, the North Cooking, Su Chuan system, the Western food in the food ----- Therefore, a qualified modern chef, at least should be proficient in a school or a place based on the dishes, to be able to A qualified modern chef should, at least on the basis of proficiency in one school or one place of cuisine, be able to learn from a number of departments and a hundred schools. This is very important for the growth of insight, broaden skills. Only the eclecticism, a three, dish road wide, in order to quickly adapt to the popular trend of dishes, and constantly launch new dishes, leading in the competition.

Three, physical conditions

Kitchen work has always been more manual, labor-intensive, long working hours, so it requires each chef to have a good body to ensure that the body is the "revolution" of the money, although science is advancing, machinery is replacing the advanced tools, but at least for a long period of time in the future, the kitchen work. Although science is advancing, machinery is replacing advanced tools, but at least in the future a long period of time, the kitchen work will be mainly manual. In recent years, the most popular chefs among business owners are young and middle-aged people in their thirties, and one thing is certain: they have good physical and intellectual strength.

Four, management knowledge

A qualified chef in addition to the above conditions, should also have a certain management knowledge. Because the kitchen work is actually a process of group cooperation. Each dish, each snack from the raw material plan procurement to finished product sales, have passed through the various departments of the kitchen, is the kitchen of the various positions of the staff **** with the results of the efforts. "Management is productivity", a chef work in addition to their own (the requirements of this job) management, but also should have the correct command of the staff, deployment, so that the art of management in the kitchen work also play a due role.

The 21st century chef, must have the above conditions, in order to become an excellent and has the potential for development of culinary talent; as a catering company, must have countless excellent chef, in order to win in the future of the catering competition, stronger and bigger. Reference to the 21st century chef conditions to be described