The fundamental driving force of social development lies in the liberation of productive forces. With the progress of social civilization, the continuous development of economic and cultural services, the tertiary sector will become more and more developed. And the catering industry as a tertiary industry "leader", in the human industrial structure is showing its importance. After human beings have stepped into a highly developed civilized society, the requirements for diet are getting higher and higher, and after the socialization of housework, the demand for delicious food is getting bigger and bigger in the whole society. China's situation is also obvious, before the Third Plenary Session of the Eleventh Central Committee, China's food and beverage industry is basically confined to the commercial system, and the reform and opening up of more than 20 years, with the development of the economy, the catering industry flourished, and all walks of life have set up hotels, restaurants. Large and small hotels, catering outlets scattered, catering structure to upscale, exquisite development. 1993, Comrade Deng Xiaoping's southern tour speech, the development of the catering industry to further accelerate the role of the chef's society is bound to be more and more.

2, the quality of the chef will be more and more high

One of the important signs of social development is the general improvement of the quality of people, chef team is no exception. With the improvement of the social status of chefs, chef team has long ended the past "illiterate, learning chef" history, more and more young people with knowledge of the work of cooking, so that the chef team's overall ideology, cultural quality has changed considerably. Especially in recent years, culinary vocational education is booming, culinary secondary technical schools, culinary vocational education is booming, culinary secondary technical schools, culinary arts research, but also more and more people pay attention to the national and global culinary exchanges are becoming more and more frequent. All this provides a favorable social environment for training and creating a new generation of chefs. Looking ahead to the future of the chef, they are a group of both good ethical cultivation, but also have the theoretical knowledge of culinary culture and science, but also has a good culinary skills of experts and scholars and technical personnel.

3, the chef's way of working and working conditions will be greatly improved

The development of culinary science, so that the chef's way of working from the traditional experience gradually to the scientific, standardized transition. The popularization of food machinery will make the chef's working conditions greatly improved. Such as the use of chopping machine will replace manual chopping, the development of new cooking materials, so that chefs greatly reduce the labor intensity; new combustion and the use of new stoves, so that chefs are less subject to the "three wastes" of pollution. In short, with the development of science and technology, the chef in front of people's image, will no longer be illiterate, full of black ash, full of whitewash "cooks", and should be able to write and martial arts, temperament and elegance of the gourmet.

In the "eat" above, the Chinese people are never ambiguous, close to the selection of raw materials, the formation of a pattern of local characteristics of the cuisine. Among them, Chuan Ai is mainly spicy and fragrant, mainly using chili peppers, peppercorns and peppers as seasoning, which occupies an important position in the Chinese diet. Sichuan good climatic conditions, a variety of materials, Sichuan cuisine is also very wide selection of materials, after the concept of carefully developed, the formation of a "one dish, one pattern" of unique flavors. Sichuan cuisine is mainly spicy and spicy, with garlic flavor, Kung Pao flavor, strange flavor and other twenty-four flavors, is a unique and eye-catching pearl in the food culture of the Chinese nation

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The development of the market economy, people's living standards continue to improve, the "food" requirements are also more stringent, Chengdu New Oriental Culinary School to follow the trend of the catering market development, teaching students the traditional Sichuan cuisine skills at the same time, and to encourage students to actively innovate. The school has experienced teachers, advanced teaching equipment, "skills + quality" teaching. Famous Sichuan cooking masters teach students hand in hand, strengthening their operational skills and innovation ability. Chengdu New Oriental Culinary School students in the school and teachers under the careful cultivation, through the school recommended employment are unanimous praise and praise from all walks of life.