Knife work, is the chef's necessary basic skills, but also an important test of a chef is qualified excellent standard. For a chef, the degree of proficiency of the knife not only affects the visual aspects of the dishes, but also affects the taste of the dishes. As an excellent chef, must have skilled knife skills, can be appropriate thickness, handy. The first thing to learn is the knife skills, every day in the teacher's explanation of the continuous practice, feel the way to learn to cook the beginning of the knife, and knife this technology, not only to learn the chef to start to learn the skills, even if the chef has become a good, constantly practicing the knife is also essential.

Turning the pot (upside down), as with the knife work, is also a chef's essential basic skills, but also a test of a chef is one of the standards of excellence. The level of turning the pot directly determines the flavor of the dish, and different dishes use different techniques to turn the pot, so that when the dish is ready to achieve the level of the chef wants. In the practice of knife work at the same time also have to practice turning the pot, in the continuous practice gradually into the best, so as to become a qualified chef. Learning to cook, the need for a thousand hammers, constantly summarize, although not hard, but the value of perseverance in the long practice. Learning to cook, is a discipline, from scratch is not difficult, as long as their efforts, one or two years of time, you can learn a craft, to win the life of a more forceful knock on the door.