1. I'm not afraid to get dirty and tired.2. Since I'm an apprentice, I have to listen to what the master says. The master should listen to what he says. Never top (even if he is wrong) 3. more attention to the cuisine. For their own do not understand. If you can ask, ask. If you can't ask, you should watch in secret. 4. The practice depends on the individual. Unless the master very much like you. Otherwise, generally will not hand in hand to teach you. Try to take good notes. This will help you a lot in the future. 5. Each store has more or less its own characteristics. After you feel you have the strength to do a good job of a store's cuisine (half a bucket of water can not be) to change the store to learn a new cuisine. 6. Kitchen fighting is very serious. You are just an apprentice. Don't get involved. Just do your job. For you to say that you need a few years to be able to get out of the master depends on the following points: 1. Whether you are dedicated to learning? 2. Whether the master is dedicated to teaching? 3. There are many positions in the kitchen. Chinese food is divided into: miscellaneous. The water pool. The food. Change cut. Marinade. Cold dishes. Plating. Last to the chef. Japanese food is divided into: sushi. Teppan. Yakitori oven grill fryer. Stove. Soup. Dishes. Dish head etc.. Korean food is divided into cold dishes. Soup. Meat. Pie. And so on. Each position has to be down-to-earth. Otherwise. You don't want to get out of the division. One last word of caution: lying to others is lying to yourself. If you don't understand, ask. Some masters you do not ask him not to say. There are you ask him also do not say. Depends on your practice.
Chinese people have an old saying "goods like people line", "things in people" means what kind of people, do what kind of things, any situation are people do out. Good chef is a restaurant, hotel survival and development of the key. Catering around the guests, chefs around the dishes change. A store to see the quality, a city to see the variety. Catering market competition, mainly the quality of the dishes varieties of competition, the quality of the dishes produced is the core of catering operations, is the basis of the catering benefits, the chef is the creator of dishes and processors. Chef quality fundamentally determines the quality of dishes, which shows that the competition in the catering market in the final analysis is still the main quality of the chef competition. Is also the standard of qualified chef qualified chef, with technical authority, and organization and management capabilities, good professional ethics, loyalty, dedication, quality, focus on credibility, respect for teachers and morality, unity and cooperation, positive, innovative, law-abiding, public morality, and can be fully mobilized, play, digging the maximum potential of each employee. Use their strengths, so that everyone does not idle hands, hands idle brain is not idle, want to technology for quality, and strive to achieve perfection. Reasonable use of materials, with excellent, quality refinement, timely dishes, control order, dish innovation, to prevent off-sale breaks, the quality of the dishes to identify the chef, the head chef's duties. Cantonese Food Forum,Chef Forum - Chef Catering PortalHow do you gatekeep? Must follow an objective reasoning. It is to inherit the characteristics of traditional dishes (that is, the essence of the Lu, Sichuan and other dishes), to play the advantages of the new school of cuisine, combined with the characteristics of Chinese, Western, southern and northern features, characteristics; out of the dish is solid, but not flashy, pay attention to the taste and image, the dishes with the principle of therapeutic treatment, there are fish, eggs, meat, vegetables, mushrooms, nutritionally balanced. Cantonese Cuisine Forum,Chef Forum - Chef Catering PortalThe quality of dishes is always the direction that chefs talk about pursuing, and the quality of their cooking depends on the level of hotel management, chef skills, professional ethics, and labor attitudes. New flavors, new routines, new technologies to learn, not in the pursuit of orthodox, authentic on the entanglement. This original point of view must be changed, with the times. Cooking, like everything else, is not wishful thinking, and accepting new dishes is a consistent demand of diners. /Cantonese food forum, food culture, chef website, chef, cooking, catering, cooking, Chinese food, western food, food, Chinese contemporary chef Daquan, Chinese famous chef store, food, food culture, catering information information, diet and health, catering celebrities, catering restaurant, dishes to be novel and chic, beautiful and generous sanitation, surprise, in the changes in the quality of the search for novelty, to give the diners a visual beauty, the beauty of taste. The beauty of the Pay attention to the color of the collocation, each table should be composed of colorful dishes, rather than each table dishes are the same; pay attention to the line of the collocation, the whole, half, block, strip, silk, ding, grain, rice, velvet, pills, as far as possible not to repeat the dish; pay attention to the taste of the collocation, to choose a wide range of materials, each table dishes into five flavors, rather than each made into five flavors, the surprise victory. Cantonese cuisine, food, chef community attention to meat and vegetable collocation, at the same time to do meat and vegetarian dishes, vegetarian dishes do meat, pay attention to the collocation of Chinese and Western dishes, dishes and pasta with the collocation. Enrich the table flavor and content of the composition, cooking techniques with. A table food should not be repeated techniques, made of dishes in the changes in the search for novelty. This is also management refinement and management content. Cantonese master is a valuable asset of the hotel, the quality of the high chef's skills, the famous master's culinary skills, fame is an important support for the hotel. The reputation of famous masters is a valuable intangible asset of the hotel. Dishes should be affordable: more home cooking, more varieties, less quantity, high quality, low price, this one high and low is the affordability of the upper class. Cantonese cuisine, food, chef community dining key to success. Upscale, level of private health dishes to ban harmful food color additives, which also reflects a chef's level of professional moral quality. The last words of the station is: have cultivation, know how to live and aesthetic interest will play an important role. A person with elegant taste no matter what work he will be extraordinary.