1, the chef's hat has different heights and different representative positions.

Chef's hat is generally about 29.5 cm high. Both the chef and the chef wear this kind of hat.

Chef's hat is about 29.5cm.

Chef's hat is about 25 cm.

Chef's hat is about10.5cm.

2. Historical origin

In the restaurant, every chef wears a white top hat. There is also an interesting story about the origin of a chef in a white hat.

It is said that more than 200 years ago, there was a famous French chef named Andrew Van? Clem. He was a senior chef in a famous restaurant in Paris in the18th century. Andefan is cheerful and humorous and likes to show off. One night, he saw a customer wearing a novel white hat in the restaurant, which attracted the attention of the whole restaurant. He deliberately followed suit and immediately customized a tall white hat, much higher than the customer's. Wearing this white top hat, he was very proud, and he went in and out of the kitchen, which really attracted the attention of all customers. Many people are curious and come to visit this restaurant. This effect has become sensational news, making the restaurant business more and more prosperous. Later, the owners of many restaurants in Paris noticed the attraction of this white hat, and they also customized the same white hat for their chefs.

Over time, this white hat became the symbol and symbol of the chef. Up to now, chefs all over the world have generally put on this white hat. The white top hat has become a working hat for chefs to maintain food hygiene.

3. The International Chef Hat Association was established in 1949, and its headquarters is located in Paris, France, the birthplace of chef hats. To join the hat club, you must have a chef with a certain height of hat to qualify. 1984 China's first chef hat club organization-China Chef Hat Club Guangzhou Branch was established.

Chefs range from super-first-class, advanced to intermediate, including the chief chef 1 person, and the chief chefs of hot and cold, pastry and western food are 8 people.

It is said that the level of chefs was very vague before the 1960 s, and the grade examination began after the 1960 s.

In the fifties and sixties, there was no title of chef, but the title was team leader.

The catering industry has always occupied a dominant position in China's service consumption. Now people's living standards and quality of life have improved, and more and more attention is paid to the nutrition and health of three meals a day. Especially with the rapid development of the tertiary industry in China, the catering industry has also become a sunrise industry, and different grades of restaurants are opened every day. No one can tell exactly how many hotels there are, but whether it is the provincial capital or the county seat, walking on the busy street, you will see two restaurants and three restaurants. It is not difficult for a chef to find a job in a restaurant in the Rulin, but it is difficult to find a satisfactory job, especially for a chef who just graduated from cooking school and has little practical experience.

Chefs are also divided into many grades, and each grade has a different certificate, which represents the identity and qualification of chefs. The lowest-level chef is a junior chef, and the average technical school graduate is an intermediate chef, a third-level chef who is lower in the intermediate level, and also a "rookie" level. It takes two years to hold a third-class chef's certificate before you can get the "free education" mentioned in the advertisement. In fact, the promotion training for chefs after graduation is free, and the time is not long, as long as you master a few key dishes. If you pass the exam, the third-level certificate can be changed to the second-level certificate. After holding the second-level certificate for two years, you are eligible to participate in the training again and take the first-level certificate examination. Grade three, grade two and grade one are all intermediate chefs from low to high. Have a first-class certificate for two years, at least 30 years old, you are eligible to try yue longmen, the first carp in Longmen, and take the senior chef training exam. In the end, the certificate is just a piece of paper. Cooking belongs to martial arts. How big the ability is, it needs to be proved in practice. Superfine products, just graduated from cooking school, need to grow up from rough machining, Dutch packaging and side dishes. Cooking in a hotel can't be done in one step.

A first-class chef is not the highest-level chef, but a technician is the highest-level chef. If the first-class chef used to make cocoons at all levels, he could only become a butterfly if he was admitted to the technician. Becoming a technician and chef not only has high salary, but also has many other incomes, such as being hired by the chef school, giving classes to students, being a judge of some competitions and so on.