(1) Learn art from scratch. Starting from the most basic stage: the basic skills of water mixing, killing, heavy lotus, thawing and other stages are essential. Nowadays, many people who have just entered the kitchen from chefs want to cook directly on the stove, saying, "The water is mixed, and killing things is tiring and dirty. What's the use of learning it? " Learning art is a hard and long process, which requires one step at a time, perseverance and perseverance, and you can't give up halfway.

(2) We should base ourselves on our own positioning and blaze new trails. How to innovate? Cooking workers should learn from each other's strengths, practice their internal skills, combine theory with practical operation, and gather new ideas, new concepts, new raw materials and new techniques to form a new cooking skill. Innovation is not to cut corners. The innovation of many chefs is to taste what sells well in other hotels. When I came back, I changed the name of the dish and made a slight makeover, which became an innovative dish. I think it's not an "innovative dish", but a "junk dish".

(3) Be broad-minded, and carry forward and pass on the cooking career after the chef becomes famous. You should be able to impart skills to learners without reservation.

Chef:

An excellent chef must have excellent cooking ethics. Some chefs are highly skilled, but lack cooking professional ethics. There are many elements in a good chef's morality: "Love one's job, work hard, be modest and prudent, persevere, strive for perfection, observe dietary requirements, be friendly with peers, respect the seniors and love the younger generation. If chefs want to provide customers with safe, hygienic, scientific and reasonable dishes, let's see some chefs add hydrogen peroxide to halogen products to make them bright and white. Adding cherry millet shells to soup makes diners addicted and so on. The improvement of cooking level lies in the joint efforts of chefs. Cooks can communicate and discuss with each other, and learning can promote the progress of diet. At the same time, China's cooking is extensive and profound, and there is no end to learning. Some chefs became famous, or won medals in competitions, and began to be aloof and treat their peers with an attitude of rejecting others.

Loyalty:

An excellent chef is not allowed to treat his own enterprise with a high sense of responsibility and loyalty, because an excellent chef should have a good catering enterprise as the backing to provide a good platform for its development, and a good catering enterprise cannot do without a skilled chef. Now some chefs only pursue immediate interests, regardless of the interests of enterprises. As a chef, if they can take charge of the enterprise, pay more for the enterprise and give more suggestions, I think they will be able to make the highest level when cooking.

Mentality:

An excellent chef must have a good and healthy attitude. The quality of dishes is the magic weapon for catering enterprises to survive. Chefs must keep their own position and mentality in the process of cooking dishes, otherwise the quality of dishes will not be guaranteed, leaving a bad impression on diners and affecting the survival of enterprises. How to maintain a good attitude;

(1) Have a healthy and positive spirit of ownership, realize that I am the owner of the enterprise, work with an extremely responsible attitude, and take every detail seriously.

(2) Have a high sense of professionalism and responsibility, and do things with "heart" to ensure the quality of dishes; Respect the post and be full of fighting spirit at work.