At different stages of the development of human society, the status of chefs is different due to the differences in socio-economic and political systems, especially in productivity and development level.
educational level
Learning cooking requires junior high school education or above, or people from all walks of life with a certain level of education can apply for the relevant cooking school.
A cook in the old society
Occupation is the product of social and historical development, and it is also the result of the development of productive forces. For a long time in history, the social status of chefs was extremely low, and they were called "inferior" occupations. On the one hand, the ruling class says that "food is the most important thing for the people" and pursues "food is never tired of essence", but on the other hand, it is polite and says that "a gentleman eats far from the cabinet". Yuan Mei, known as an ancient gourmet, once wrote a biography for his cupboard Wang Xiaoyu, and the first sentence at the beginning was "those small and redundant, those cheap in the history of meat." Ancient dignitaries and literati wrote countless words about food, but rarely wrote about the chef himself. In the old society, I was a cook only because of the pressure of life, to make a living and to survive. Therefore, in the old society, most of the cooks were working people with low birth and low education, and they had no social status at all. Their main function is to provide services for the luxurious life of the ruling class. They worked hard and created a splendid cooking culture, but they were in the oppressed and enslaved class for a long time. In the past, people called chefs "cooks", "cooks" and "cabinet servants". From these titles, you can imagine how low a chef is.
Modern cook
After the establishment of the socialist system, the working people turned over and became masters and cooks, which, like many other occupations, gained the respect and attention of the people. Compared with the old society, the social status of chefs has undergone earth-shaking changes. Today's chefs, some were elected as people's representatives, some became general managers or department heads of hotels and restaurants, some became model workers, and some even took to the rostrum of colleges and universities. With the change of chef's social status, the social significance of chef's labor is more and more understood and recognized by people.
(1) Chef is an indispensable force in the construction of human civilization.
People eat and drink, and diet is inseparable from the work of chefs. With the progress of social material civilization, the socialization of housework is an inevitable trend of historical development. With the advent of intense and fast-paced social life, cooking at home will inevitably be replaced by public restaurants, canteens and mobile fast food. In this way, the chef's job will solve the worries of millions of people's lives, make people devote more energy to work, study and entertainment, and thus liberate a large number of labor from busy family cooking.
(2) Chef is the promoter of social and economic construction.
Chefs create delicious food to meet the needs of social consumption, thus strengthening people's system, promoting people's health, and ensuring that people have more energy and stronger physique to participate in social construction. At the same time, in the social benefits of providing quality services to consumers, it will also gain economic benefits for hotels. It is pointed out that the intermediary role of chefs in political, economic, cultural and diplomatic activities can not be ignored. In modern society, many communication activities are inseparable from catering activities. Therefore, in this sense, the chef's labor has become one of the powerful driving forces to guide consumers and promote economic construction.
(3) Chef China is the inheritor and disseminator of China's food culture.
China cooking culture has a long history and is brilliant. As Mao Zedong said: In China culture, one is cooking and the other is Chinese medicine, which we should be proud of. Who will inherit and carry forward China's excellent food civilization and cooking technology? Mainly by the chef. Since the founding of New China, China cuisine has gradually moved from the traditional pure technology to the shops of science and art. In addition to the attention of the party and the government, this is inseparable from the serious summary and hard work of the majority of chefs. Nowadays, groups of chefs with exquisite skills, scientific cooking knowledge and artistic theory have grown up. They have become excellent inheritors of China cooking culture. At the same time, with the reform and opening up in China, a large number of China chefs went abroad and went to the world, spreading China's excellent food culture to all parts of the world and winning worldwide praise. Therefore, it is no exaggeration to say that Chef China has become an excellent messenger to spread China's excellent culture to the world.
Edit the labor characteristics of this paragraph as a production department, the catering industry is a producer, and the chef's labor has its own characteristics.
Labor characteristics
Chef's labor product-dishes, is sold to people for enjoyment, and providing customers with exquisite dishes is the main purpose of chef's labor. Chef's workplace
Therefore, it has the characteristics of commercial service. This feature requires the chef to have a good moral character of serving the people wholeheartedly, a customer-oriented attitude, and a spirit of dedication and sacrifice. When providing services to consumers, chefs should do everything possible to win economic benefits for their own enterprises, accumulate funds for national construction and increase wealth. This requires chefs to win customers through high-quality service and increase more benefits for enterprises through increasing production and saving, which are contradictory but more unified.
Chef art
Cooking is a skill Chef's work is a technical activity mainly based on manual operation. From the identification of raw materials to the primary processing, from manual cutting to mastering the temperature and seasoning, it is its specific technical requirements and operational difficulties. In addition to technical elements, cooking is a science-an art with food modeling as its main form of expression. It is the organic unity of the three. And the chef's labor process, in essence, is the process of organic combination of the three.
As mentioned above, the chef's labor force is mainly manual technical labor, which is mainly manifested in the form of manual labor. Even, sometimes it shows heavy physical labor. For example, the initial processing of some raw materials, turning the pot on the stove. However, the chef's labor is not pure physical labor, but a kind of labor that includes a lot of labor. Especially with the requirements of scientific and standardized cooking, the proportion of mental work in chef's work is increasing. Such as the design of the banquet, the conception of the banquet, the determination of the nutritional and hygienic indicators of the dishes, and the modeling of the dishes, all of which are condensed with more complicated mental work.
The quality of editing this paragraph requires people's quality, which refers to the sum of one's ideological and political morality, professional level, working ability and physical health. Chef occupation has special quality requirements for its employees. To sum up, the requirements for chefs should include the following aspects.
moral conduct
The moral quality of a chef refers to his level and accomplishment in political thought and moral quality.
As a chef in socialist China, in addition to the basic ideological and moral qualities of patriotism, love for the party and love for the people, according to the particularity of the cooking profession, the following points should be put forward in particular: First, the spirit of serving the people wholeheartedly; Second, the professionalism of loving one's job; Third, the spirit of loving the collective and the enterprise; The fourth is a firm concept of the legal system.
Professional quality
The professional quality of a chef includes many contents, the most important of which is to have superb skills. Specifically, as a qualified chef, the knife is more sophisticated, the heat is properly mastered, and the seasoning is accurate.
We should have good cultural knowledge. It is necessary to master the basic theoretical knowledge of modern cooking science such as nutrition and hygiene, understand the cooking culture and history of the motherland, and understand some folk etiquette knowledge. Must have a certain aesthetic quality and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, have certain organizational management ability and flexible use of 5S.
physical quality
As the saying goes: "Old Yin and Yang, few cooks." Chef's job is an intensive labor. To be a qualified chef, you must first have a healthy body in terms of physical quality. Chef's work is very hard, not only heavy workload, but also heavy. Whether it is processing, cutting or cooking, it requires a lot of physical strength. You can't bear it without a healthy constitution. In addition, chefs should have strong endurance.
The job of a chef is different from ordinary work. People often go to work before and leave work after. Eat in front of people and behind them. Sometimes even business is too busy to eat a complete meal. In addition, it has to withstand the high temperature in front of the furnace, the fumigation of oil smoke and so on. The characteristics of this kind of professional labor require chefs to have strong endurance. Some people summarize this tolerant image as "four gains", that is, full, hungry, hot and cold. Third, chefs should be quick-thinking and energetic. Once the kitchen work begins, it presents a state of high tension. Especially when the business volume is large, it is particularly different. When guests order food or order a banquet, the chef will respond immediately and cook with the dishes. In addition, in the process of making, some dishes need to be cooked in a hurry, such as cooking. These dishes often need to complete a series of operating procedures in a short time, which requires chefs to be quick-thinking, skilled and energetic.
Future development and social function
The fundamental driving force of social development lies in liberating productive forces. With the progress of social civilization, economic and cultural affairs
With the continuous development of industry, the tertiary industry will become more and more developed. As the "leader" of the tertiary industry, the catering industry is
It is becoming more and more important in the industrial structure of human beings. The requirements of human diet after entering a highly developed civilized society.
Higher and higher, after the socialization of housework, the demand for food in the whole society is also greater. China's feelings
It is also obvious that before the Third Plenary Session of the Eleventh Central Committee, the catering industry in China was basically limited to the commercial system and reformed.
After more than 20 years of opening up, with the development of economy, the catering industry is booming, and restaurants and restaurants have been opened in all walks of life.
Pavilion. Large and small restaurants and catering stores are scattered all over the place, and the catering structure is also developing towards high-grade and exquisite. 1993
In, after Comrade Deng Xiaoping's southern tour speech, the development of catering industry was further accelerated, and the social role of chefs was bound to increase.
It's getting bigger.
working environment
Chef is a hard job, and summer is a test for chefs. Chefs who love hot weather are prone to heatstroke and faint because of the high temperature in the kitchen. In winter, chefs need to touch cold water to make raw materials. In many people's eyes, the chef's working environment is associated with humidity and mugginess, so many people don't want to be chefs because they can't stand the chef's working environment. Let's take a look at the working environment of chefs and what changes have taken place in the working environment of modern chefs. As far as the chef's working environment is concerned, because the kitchen area is in most restaurants, in order to make enough business space for the storefront, most restaurants choose to sacrifice the kitchen and staff rest places. The kitchen is relatively small and there are many kitchen staff, which leads to limited activity space and hot air when cooking. If the ventilation is not good, it must be stuffy. Working in this environment is very easy to consume physical strength, so chefs must have good adaptability and hard-working habits to be competent. Most chefs are men, which is one of the reasons. In addition, we know that the chef's working posture is mainly standing and squatting, and there is little time to sit, so the work is quite tiring. The popularization of food machinery will greatly improve the working conditions of chefs. For example, the use of kitchen knives will replace hand-cut vegetables, and the development of new cooking materials will greatly reduce the labor intensity of chefs; The use of new combustion and new cooking stoves makes chefs less affected by "three wastes" pollution. In short, with the development of science and technology, the image of a chef in front of people will no longer be an illiterate, dark-faced and greasy "cook", but a gourmet with literary skills and elegant temperament.
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