Knife skills is a chef's most basic kung fu, want to do a good job as a good chef, practicing knife skills is the first step.

Excellent chef must:

One to become a good chef to pursue the highest state. Excellent chef must have good cooking morality, cultivate good cooking morality to make the chef to success, in the industry to make a difference. Therefore: cook moral is when a good chef's fundamental. How to cultivate good cooking morality on the square inch stove? I have been recognized in the industry, and their own good cooking ethics to require themselves is inseparable. Good culinary ethics mainly contains the following four elements: First, we must love the industry, based on their own duties. Only love this line of cooking, only to do this line of work, only based on the chef's own duties, will continue to work in the joy, success. A chef from the apprenticeship to experience from the water miscellaneous, decoding work, food, stand stove and other different positions of the long grind, each position is to do a good job as a chef to lay the foundation of the process of exercise in each position must be based on their own duties, not afraid of dirty, not afraid of tired, can not be in a hurry to get results, which is to cultivate the fundamental virtue of the kitchen. Secondly, we must be practical work, excellence. Do not do the chef to half false, each dish must go through a strict process, save a process, the dishes will not meet the quality requirements, at the same time, the tastes of diners are constantly changing, the chef cooking must be in line with the changes, seeking innovation, into a chef to do a chef must be down-to-earth and strive for excellence. Three to be modest and prudent, perseverance. Chinese cooking has a long history, profound and profound, for each of them from the cooks are not stopping, not in the competition won the gold medal, in the industry was awarded the title of masters can be high, can say is the peak of excellence, and must be persistent, to do not be proud of the victory, not discouraged by the defeat. Fang keep progress. Fourth, we must be pro and peers, respect for predecessors. People's diet quality increase, is the degree of culinary increase, the degree of culinary increase, is the culinary counterparts of the *** with the efforts of chefs to discuss with each other, help each other, and encourage each other to promote the industry's *** with the progress. At the same time, we have to realize that most of the original shape of the dishes are created by the predecessors left behind, our skills are the accumulation of experience of the predecessors, so we have to respect the predecessors, learn from the predecessors, affinity and peers.

Two to become an excellent chef must have excellent cooking skills.

Cooking is the key to the chef based. To become an excellent chef, must have exquisite skills. Such as an excellent Hunan cuisine chef, not only to be proficient in Hunan cuisine, but also must be familiar with other cuisines. How to have exquisite cooking skills? First, learn the art from scratch. Learning the art is a hard, long-term process. Learning the sea is boundless, the chef to learn the art of perseverance, perseverance, do not give up halfway or stagnation, from the most basic, the most basic to start, one step at a time, there is a never-knowing drill. Especially now that food and drink consumption is changing rapidly, the diversity of customer consumption, more requirements for chefs based on tradition, innovation. Chef to learn the art of integration, take the long and make up for the shortcomings, the best of the best, in the theory and practice of the operation of the place of comprehensive development. Secondly, we should pass on the art with a broad mind. I'm in forty years of cooking career, *** training students nearly a thousand people, of which more than 100 people become senior chef, and become a hotel, hotels, restaurants, restaurants, the backbone of the technical backbone. I think the chef became famous, but also to contribute to the development of the culinary cause, can not regard their own culinary skills as a personal wealth, to be unreservedly self-knowledge, imparted to the love of the job, love of the industry to learn the art of a few hard-working, promising students, apprenticeship should be cultivated more.

Three to become a good chef must be full of affection for the business and customers.

I talked about feelings, that is in the work to promote the development and meet customer needs in the first place, personal interests behind, with feelings work. I think this is a qualified chef indispensable quality. What is full of feelings of work: First, the enterprise should have a "family" feelings. Over the years, I have been rooted in the enterprise for development. I believe that a good catering business can not be separated from the superb skills of the chef team, the same masters also need a good business backing, to make the enterprise bigger and stronger is the chef's duty-bound responsibility. At present, several chefs by the influence of social bad ideas, purely economic interests as the pursuit of the goal, which has been unfavorable to the enterprise. As a chef, if you can treat the enterprise as a home, more input, more pay for the development of the enterprise more ideas, more ways to think, will be able to make extraordinary career in ordinary positions. Second, the customer should have "relatives and friends" like friendship. We often say that the customer is God. To meet customer needs, we need to carefully observe, carefully study the customer's psychology, control the customer's consumption tendency, put the customer in the first place. Work, full of customers, "relatives and friends" like friendship, can come to the enterprise to eat the elder customers, like treating their parents, teachers, leaders like treatment; to the younger generation of customers, like treating their own children like treatment, I think the chef to produce dishes will certainly be able to play the highest degree.

Four to become a good chef must have a good mood.

Product quality is the lifeline of the enterprise. Chef as a direct producer of dishes, in the process of cooking dishes, if there is no good mood and healthy state of mind, the quality of the dishes will certainly be affected, thus leaving a bad impression on customers, affecting the reputation of the enterprise. How to do the work of the chef to have a good mood? First, there should be a high sense of responsibility and a strong sense of dedication. To recognize the primacy of their own work in the enterprise, to recognize the impact of the quality of the dishes on the economic benefits of the enterprise, to work with an extremely responsible attitude, the work embodies a strong sense of commitment and pragmatic dedication to work, to maintain a healthy state of mind. Secondly, do not bring the unpleasant mood outside the work to work, people in the social environment, the mood is greatly affected by the outside world, family conflicts, friends misunderstandings, diseases and other factors may affect people's mood. At present, Chinese cooking is not a standardized operation. Imagine, a chef at work, the mood is disturbed by unpleasant factors outside the work, how can the quality of the dishes be guaranteed? Therefore, the chef to overcome these bad moods, enhance mental capacity, increase psychological quality, maintain a good state of mind.