question 1: is it good to be a chef? In fact, learning to be a chef is very simple. You must have four necessary conditions to become an excellent chef: 1 You must have an interest in learning to cook, not a temporary hobby; 2 You must have perseverance to practice solid basic skills for at least 2 years; 3 You must have relationships with master chefs or chefs or worship them as teachers; they can teach you a lot of things; more importantly, you have relationships in the same line, which means that you basically won't worry about your work. If the master goes out to hire a kitchen, you may follow him, either as a chef or as a chef. 4 Now the catering competition in society is fierce. You must constantly innovate your own dishes. To become an excellent chef, you must have excellent skills, not only your own most exquisite dishes, but also the cooking techniques of other dishes, so that you can stand on your own feet and innovate. How can we have excellent skills?
(1) Learn arts from scratch. Starting from the most basic: the basic skills of water miscellaneous, killing, heavy lotus, thawing and other stages are essential. Nowadays, many people who just entered the kitchen from chefs want to cook directly on the stove, saying, "The water is mixed and killing things is tired 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) It is necessary to be based on one's own position and blaze new trails. How to innovate? Cooking workers should learn from each other's strong points, practice hard their internal forces, 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 stealing art. Many chefs' innovation is to taste what dishes are selling well in other hotels. When they come back, they change the name of the dishes and make a slight makeover, and they become innovative dishes. I think that's not "innovative dishes" but "junk dishes".
(3) Be broad-minded, and carry forward and inherit the cooking career after the chef becomes famous. It is necessary to be able to impart skills to learners without reservation.
Chef's virtue:
An excellent chef must have excellent chef's virtue. Some chefs have superb skills but lack cooking professional ethics. There are many elements in a good chef's morality: "Love your job, work hard, be modest and prudent, persevere, strive for perfection, abide by the requirements of food and drink, be friendly with peers, respect your predecessors and love your younger generation. If chefs want to provide customers with safe, hygienic, scientific and reasonable dishes, let's see that some chefs add hydrogen peroxide to the halogen products to make them bright and white. Adding cherry millet shells to soup makes diners addicted, etc. The improvement of cooking level lies in the concerted efforts of cooks. Cookers 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 become famous or win medals in competitions, so they start to be aloof and treat their peers with an attitude of refusing others thousands of miles away.
Loyalty:
An excellent chef is not allowed to treat his own enterprise with a high sense of responsibility and loyalty, because an excellent master should have a good catering enterprise as the backing to provide a good platform for its development, and a good catering enterprise can not do without skilled chefs. At present, some chefs only pursue immediate interests, regardless of the interests of the enterprise. As a chef, if they can take charge of the enterprise, pay more for the enterprise and make more.
Mentality:
An excellent chef must have a good and healthy mentality. The quality of dishes is the magic weapon for the survival of catering enterprises. Chefs must keep their 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 sense of ownership, realize that I am the owner of the enterprise, work with an extremely responsible attitude, and take every detail seriously.
(2) Only by having a high degree of professionalism and responsibility and doing things with "heart" can we ensure the quality of dishes; Only by respecting the post can you be full of fighting spirit, enthusiasm and creativity in your work.
(3) Don't bring personal affairs and complaints to work. Therefore, in the social circle, the outside world has a great influence; Many factors, such as family conflicts, friends disputes, and unsatisfactory work, may affect people's mentality. If a chef's mentality is not right at work and his mood is disturbed by bad factors outside work, how can the quality of dishes be guaranteed? Therefore, chefs must correct their mentality, overcome bad emotions, strengthen their psychological endurance, improve their psychological quality and maintain a healthy and good attitude.
Our country is building a healthy and harmonious society and advocating healthy and green food. Let's keep pace with the times, pay attention to the four factors of "cooking, kitchen ethics, loyalty and mentality", and become an excellent and qualified ... > >
question 2: is it better to go to school or to a restaurant to learn as a chef? 11, of course, is the hotel. I studied it at school before. After spending so much money, you can't learn anything at all. You just give lectures on theory every day. It sounds awesome, but it's not necessary to work in a hotel, because chefs can learn it by skill. Moreover, there is still a salary in the hotel, and it is enough to earn less money to support yourself. Moreover, the certificate you mentioned is not used at all, even if you use it, you can take the exam yourself! !
question 3: I'm just engaged in how to do a good job as a chef. 1. Cooking skills
To be an excellent chef, you must have excellent skills, not only the most exquisite dishes of your own, but also the cooking skills of other dishes, so that you can stand on your own feet and innovate. How can we have excellent skills? (1) Learn arts from scratch. Starting from the most basic: the basic skills of water miscellaneous, killing, heavy lotus, thawing and other stages are essential. Nowadays, many people who just entered the kitchen from chefs want to cook directly on the stove, saying, "The water is mixed and killing things is tired 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) It is necessary to be based on one's own position and blaze new trails. How to innovate? Cooking workers should learn from each other's strong points, practice their internal strength, 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 stealing art. Many chefs' innovation is to taste what dishes are selling well in other hotels. When they come back, they change the name of the dishes and make a slight makeover, and they become innovative dishes. I think that's not "innovative dishes" but "junk dishes". (3) Be broad-minded, and carry forward and inherit the cooking career after the chef becomes famous. It is necessary to be able to impart skills to learners without reservation.
(2) Kitchen Morality
An excellent chef must have excellent kitchen morality. Some chefs have superb skills but lack cooking professional ethics. There are many elements in a good chef's morality: "Love your job, work hard, be modest and prudent, persevere, strive for perfection, abide by the requirements of food and drink, be friendly with peers, respect your predecessors and love your younger generation. If chefs want to provide customers with safe, hygienic, scientific and reasonable dishes, let's see that some chefs add hydrogen peroxide to the halogen products to make them bright and white. Adding cherry millet shells to soup makes diners addicted, etc. The improvement of cooking level lies in the concerted efforts of cooks. Cookers 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 become famous or win medals in competitions, so they start to be aloof and treat their peers with an attitude of refusing others thousands of miles away.
(3) Loyalty
An excellent chef is not allowed to treat his own enterprise with a high sense of responsibility and loyalty, because an excellent master should have a good catering enterprise as the backing to provide a good platform for its development, and a good catering enterprise can not do without skilled chefs. At present, some chefs only pursue immediate interests, regardless of the interests of the enterprise, so if they can take charge of the enterprise as a chef, they will pay more for it.
(4) mentality
An excellent chef must have a good and healthy mentality. The quality of dishes is the magic weapon for the survival of catering enterprises. Chefs must keep their 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) We must have a high degree of professionalism and responsibility, and do things with "heart" to ensure the quality of dishes; Only by respecting the post can you be full of fighting spirit, enthusiasm and creativity in your work. (3) Don't bring private affairs and complaints outside work to work. Therefore, in the social circle, the outside world has a great influence; Many factors, such as family conflicts, friends disputes, and unsatisfactory work, may affect people's mentality. If a chef's mentality is not right at work and his mood is disturbed by bad factors outside work, how can the quality of dishes be guaranteed? Therefore, chefs must correct their mentality, overcome bad emotions, strengthen their psychological endurance, improve their psychological quality and maintain a healthy and good attitude.
Question 4: How to be a good chef and how to become a senior chef
1. Twenty years' experience as a chef
To be the highest level pursued by an excellent chef. Excellent chefs must have good cooking ethics, and only by cultivating good cooking ethics can chefs succeed and make achievements in the industry. Therefore, the virtue of cooking is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I get everyone's recognition in the industry, which is inseparable from asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements:
First, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it, and only when you are based on your job as a chef can you get joy and success in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove, etc. The work of each position is to lay the foundation for being a good cook. The exercise process of each position must be based on its own position, and it is not afraid of being dirty, tired and eager to achieve success. This is the foundation of cultivating chef morality.
the second is to work hard and strive for perfection. To be a chef, there must be nothing false. Every dish has to go through a strict process, and if one process is saved, the dishes will not meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be a chef, they must be down-to-earth and strive for perfection.
Third, be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end to it. If you don't win the gold medal in the competition, you can be carefree if you are awarded the title of master in the industry. It can be said that you have reached the peak, and you must persevere to win without arrogance and lose with grace. Party keeps making progress.
Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality lies in the improvement of cooking level, and the improvement of cooking level lies in the concerted efforts of cooking colleagues. Only by discussing, helping and encouraging each other among chefs can the industry be promoted. At the same time, we should realize that the prototype of most dishes is created by our predecessors, and our skills are accumulated by the experience of our predecessors, so we should respect our predecessors, learn from them and be friendly to our peers.
second, to be an excellent chef, you must have superb cooking skills.
Cooking is the key to a chef's foothold. To be an excellent chef, you must have superb skills. For example, an excellent chef of Hunan cuisine should not only master Hunan cuisine, but also bypass other cuisines. How can I have superb cooking skills? First, learning art should start from scratch. Learning art is a hard and long-term process. There is no limit to learning the sea. Chefs should persevere and persevere in learning skills. Don't give up halfway or stagnate. Start with the most basic and basic things, step by step, and have an insatiable enthusiasm. Especially now, the diet consumption is changing with each passing day, and the diversification of customer consumption requires chefs to base themselves on tradition and innovate constantly. Chefs should master their skills, learn from each other's strong points, learn from others' strong points and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. It is believed that after a chef becomes famous, he should make contributions to the development of cooking. He should not regard his cooking skills as personal wealth. He should unreservedly teach what he knows to those who love his job and industry, and train more students and apprentices who are diligent and eager to learn.
3. To be an excellent chef, you must be full of affection for the enterprise and customers.
I'm talking about feelings, that is, in my work, I should give priority to promoting development and meeting customers' needs, put personal interests behind me, and work with feelings. I think this is an indispensable quality for a qualified chef.
What is an emotional job? First, you should have a "home" feeling for the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise can not be separated from a team of chefs with superb skills, and it is the unshirkable responsibility of the chefs to make the enterprise bigger and stronger. At present, some chefs are influenced by bad social thoughts and simply pursue economic interests, which is not good for enterprises. As a chef, if you can treat the enterprise as a home, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will surely make an extraordinary career in an ordinary post. The second is to have "relatives and friends" friendship with customers. We often say that the customer is God. To meet customers' needs, we need to observe carefully, study customers' psychology carefully, grasp customers' consumption trends, and put customers first. At work, I am full of "relatives and friends" friendship with customers, and I can treat the elderly customers who come to the company for dinner as my parents, teachers and leaders. Treat younger customers as if they were my own children. I ... > >
Question 5: How to be a good chef Reply: A chef has three realms: the first one is called "imitation", that is to say, to learn from others, a dish cooked by others is good, and you try your best to "clone", with the goal of being exactly the same as others. This is the most elementary realm of chefs, but it is also a level that every chef can't bypass. The second "realm" is called "showing your skills", showing your skills and trying to be recognized and appreciated by others. This is a sign of a certain strength, but its focus is still on the word "obvious", and it has not yet reached the realm of "mastery and mastery". The third realm is called "being suitable for customers", that is, being able to adjust skills and innovate dishes according to customers' needs and preferences everywhere, so that one's skills can be perfectly matched with the needs of the market. I think this is the highest realm of chefs.
1。 Can bear hardships. Not afraid of dirty and tired. 2。 Since you are an apprentice. Listen to what the master says. Never top (even if he is wrong) 3. Pay more attention to the cuisine. For what you don't understand. Ask if you can. You can't ask, just sneak a look. 4。 The master led the children. Practice depends on individuals. Unless the master likes you very much. Otherwise, I generally won't teach you by hand.