One, to become a good chef to pursue the highest level. Excellent chef must have good cooking morality, cultivate good cooking morality in order to make the chef to success, in the industry to make a difference. So: cook moral is when a good chef's fundamental. How to cultivate good cooking ethics on the square inch stove? I have been recognized in the industry, and their own good cooking ethics to require themselves is inseparable. Good culinary ethics mainly include the following four elements: First, we must love the industry, based on their own duties. Only love this line of cooking, only to do this line of work, only based on the chef's own job, will continue to work in the joy, success. A chef from the apprenticeship to experience from the water miscellaneous, decoding work, food, stand stove and other different positions of the long grind, each position is to do a good job as a chef to lay the foundation for the process of exercise in each position must be based on their own duties, not afraid of dirty, not afraid of tired, can not be in a hurry to get results, which is to cultivate the fundamental virtue of the kitchen. Secondly, we must be practical work, excellence. Do not do the chef to half false, each dish must go through a strict process, save a process, the dishes will not meet the quality requirements, at the same time, the tastes of diners are constantly changing, the chef cooking must also be responsive to changes, and seek innovation, into a chef to do a chef must be down-to-earth and strive for excellence. Three to be modest and prudent, perseverance. Chinese cooking has a long history, profound, for each of them from the cooks are not endless, not in the competition won the gold medal, in the industry was awarded the title of master can be high, can be said to have reached the peak, must be persistent, to do not be proud of the victory, not discouraged by the defeat. Fang keep progress. Fourth, we must be pro and peers, respect for predecessors. Improvement in the quality of people's diet, lies in the improvement of the level of cooking, cooking level improvement, lies in the culinary counterparts of the *** with the efforts of the chefs to discuss with each other, help each other, encourage each other, in order to promote the industry's *** with the progress. At the same time, we have to realize that most of the original shape of the dishes are created by the predecessors left behind, our skills are the accumulation of experience of the predecessors, so we have to respect the predecessors, learn from the predecessors, affinity and peers.

Two, to become an excellent chef must have excellent cooking skills.

Cooking is the key to the chef based. To become an excellent chef, must have excellent skills. For example, an excellent Hunan cuisine chef, not only to be proficient in Hunan cuisine, but also must be familiar with other cuisines. How can we have excellent cooking skills? First, learning the art from scratch. Learning the art is a hard, long-term process. The sea of learning is boundless, the chef to learn the art of perseverance, perseverance, do not give up halfway or stagnation, from the most basic, the most basic to do, one step at a time, there is a never-knowing drill. Especially now that food and drink consumption is changing rapidly, the diversity of customer consumption, more requirements for chefs based on tradition, innovation. Chef to learn the art of integration, take the long and make up for the shortcomings, the best of the best, in the theory and practice of the operation of the overall development. Secondly, we should pass on the art with a broad mind. I'm in forty years of cooking career, *** training students nearly a thousand people, of which more than 100 people become senior chef, and become a hotel, hotels, restaurants, restaurants, the backbone of the technical backbone. I think the chef became famous, but also to contribute to the development of the culinary cause, can not regard their own culinary skills as a personal wealth, to be unreservedly self-knowledge, imparted to the love of the job, love of the industry to learn the art of a number of hard-working, promising students, apprenticeships should be cultivated more.

Three, to become an excellent chef must be full of feelings for the enterprise and customers.

I talked about feelings, that is, in the work to promote the development and meet customer needs in the first place, personal interests behind, with feelings work. I think this is a qualified chef indispensable quality. What is full of feelings of work: First, the enterprise should have a "family" feelings. Over the years, I have been rooted in the enterprise for development. I believe that a good catering business can not be separated from the superb skills of the chef team, the same masters also need a good business backing, to make the enterprise bigger and stronger is the chef's duty-bound responsibility. At present, some chefs are affected by the influence of social bad ideas, purely economic interests as the pursuit of goals, which has been unfavorable to the enterprise. As a chef, if you can treat the enterprise as a home, more input, more pay for the development of enterprises, more ideas, more ways, will be able to make extraordinary career in ordinary positions. Second, the customer should have "relatives and friends" like friendship. We often say that the customer is God. To meet the needs of customers, we need to carefully observe, carefully study the customer's psychology, to master the customer's consumption tendency, put the customer in the first place. Work, full of customers, "relatives and friends" like friendship, can come to the enterprise dining elder customers, like their parents, teachers, leaders like treatment; to the younger generation of customers, like treating their own children like treatment, I think the chef to produce dishes will certainly be able to play out the highest level.

Four, to become a good chef must have a good mood.

Product quality is the lifeline of the enterprise. Chef as a direct producer of dishes, in the cooking process, if there is no good mood and healthy mind, the quality of the dishes will certainly be affected, thus leaving a bad impression on the customer, affecting the reputation of the enterprise. How can the chef do to have a good mood at work? First, there should be a high sense of responsibility and a strong sense of dedication. To recognize the importance of their own work in the enterprise, to recognize the quality of the dishes on the impact of the economic benefits of the enterprise, to work in an extremely responsible attitude, the work embodies a strong sense of commitment and pragmatic dedication to maintain a healthy state of mind. Secondly, don't bring the unpleasant mood outside the work to the work, people in the social environment, the mood is greatly affected by the outside world, family conflicts, misunderstandings with friends, diseases and other factors may affect people's mood. At present, Chinese cooking is not a standardized operation. Imagine, a chef at work, the mood is disturbed by unpleasant factors outside the work, how can the quality of the dishes be guaranteed? Therefore, the chef should overcome these bad moods, enhance psychological tolerance, improve psychological quality and maintain a good state of mind.

"Kitchen ethics, culinary arts, feelings, mood" is a good chef's necessary qualities. An excellent chef must use their own practical action, table morning in words and deeds, in order to make themselves in the culinary industry has a more brilliant future.