What's the difference between chefs in ordinary restaurants and chefs in high-end hotels?

I followed my master, from food stalls to restaurants, to star-rated hotels, and finally to private kitchens. Of course, private kitchens are places where real gourmets patronize, not the legendary private clubs of some people. Everyone can come as long as they can afford them. Of course, reservations are required.

in reverse order, start with high-end products. Private kitchens are n-to-1 services, that is, chefs, deputies, waiters, etc., serving around 1 guests. After the guests were seated, the waiter served tea and wine for the guests, and the deputy began to prepare the ingredients.

Take salmon as an example. It is also graded. The best one is the fish maw, followed by the belly and the back. Don't need too much seasoning, just add some salt, marinate with black pepper, and squeeze some lemon juice after frying. On the contrary, the steps are simpler than those in food stalls. Even if you don't fry it, you can make it sashimi. What you eat is fresh and original.

beef is also graded, A5 is the best, that is, snowflake beef, C1 is the most common, belonging to the public level. Of course, there are many levels from ordinary to top, corresponding to all parts of the cow body, and guests can look at their wallets to place orders. Snowflake beef is easier to do, even without frying. Just burn it with a spray gun until both sides turn color and sprinkle some salt.

lobsters, king crabs and snails are either steamed or boiled. I once handled a big snail, which was more than 11 centimeters in diameter and bigger than a child's head. According to the normal cleaning, I couldn't dig it out at all, so I had to put the tip of the snail in boiling water. The snail was afraid that it would be scalded to death, so I climbed out immediately. I quickly took up my knife and pried out the meat smoothly.

then continue to cook the snail shells. Handle the internal organs, slice the snail meat, put it in a pot and cook it, drain the snail shell, put the snail meat on the screw mouth, and pour the juice with it. Let's focus on the sauce, which is usually made by ourselves, such as oyster sauce, which is made from raw oysters. It costs more than 111 yuan a bottle and is packed in 151mI. Of course, wool can't come from pigs, and spices are also included in the cost.

Let's talk about hotels. Specifically, they have a clear division of labor and do their own jobs. Take the beef as an example, the knife cutter is responsible for cutting it, and the Dutch are responsible for adding seasonings for curing. Take 511 grams of beef as an example, add 6 grams of tender meat powder, 11 grams of soy sauce, 25 grams of raw flour, pour 75 grams of clear water to make a paste, add beef and grab it evenly, and add 25 grams of edible oil to fish it evenly. Prepare side dishes, such as curry, pickles, fresh bamboo shoots, onions and celery. The cook is in charge of frying.

Chefs in food stalls are versatile. Sometimes they have to wear several hats, and their status changes from waiter, knife cutter, Dutch worker and chef. Of course, this is because there are not enough people. Normal is full-time cooking, at most responsible for preparing ingredients.

The difference between ordinary chefs and chefs in high-end hotels

1. Ordinary chefs serve the public, formerly known as Xialiba people, that is, standing and drinking in short shirts, except Kong Yiji. They don't demand much food, as long as it tastes good, and it's better to have a large amount. According to this feature, the chef's cooking is mainly a home-cooked taste.

when I was working in a food stall, fast food was only eight yuan, two meats and one vegetarian, which were fried and sold now, and rice porridge was added for free. At every meal, people line up in a long line. I have been busy until I sell out (there is no food), and guests come to my door one after another. Of course, we won't refuse customers. We will continue to stir-fry (cook) vegetarian rice noodles, eggs and corrugated noodles to meet the needs of customers as much as possible.

2. The chef in a high-class hotel serves Yangchun Baixue, a guest who enjoys service and delicious food and is insensitive to the amount of food. Take salmon as an example, two fingers wide and one finger long is a dish, that is, a bite. Because of this, the chef will make more efforts to satisfy the guests.

Our store once offered a 5688 set meal for one person, with more than 21 dishes, each with one bite, at most two, and two teaspoons of dessert after dinner. But there are still many guests swarming in, even if they make reservations, they will wait for two months. I didn't think there were so many rich people. The money was blown by the wind, otherwise I wouldn't blink when I paid the bill.

what are the differences between chefs in ordinary restaurants and chefs in high-end hotels? I'm also a chef. I've done it in restaurants and high-end hotels. I am now working as a chef in an ordinary hotel. Let me share the difference with you. The difference between chefs in ordinary restaurants and chefs in high-end hotels

My answer is: chefs in ordinary restaurants are more proficient in "Jianghu dishes" and pay attention to the taste of food; Chefs in high-end hotels are more proficient in high-end banquet dishes and pay attention to the ornamental shape of each dish.

Difference 1: Chefs in restaurants cook more "Jianghu dishes" because of the clients. Pay more attention to the "taste quality" of meals, the processing method is relatively simple, and the service method is fast food, which is basically used by individuals. Do not pay attention to "modeling".

("Jianghu dishes"-the dishes that ordinary people like, with high popularity, are mostly sold in food stalls, roadside stalls, and ordinary consumer groups.)

I used to be a master. He used to be a formal employee of the state-owned automobile company in our city and the guest house below. Specializing in cooking, the technology is the level of senior chefs, and they are proficient in pastry, cooking and carving. Later, because the company closed down, I became an ordinary chef in a restaurant in order to live in the following county. It can't be said that the chefs in the restaurant are not skilled, and the positioning of the meals made is different with different clients.

difference 2:

chefs in high-end hotels put the "modeling" of dishes in the first place, and the processing procedures of dishes are more complicated. The service groups are mostly banquet-type. Generally, people who go to high-end hotels for dinner, I don't think it will be individuals, mostly for institutions or signing contracts, and other more formal large-scale banquets. This kind of scene pays more attention to the color, style, modeling, carving and other desktop layout of the dishes. Secondly, the taste of the food. In fact, many dishes in high-end hotels are just a sample, and they won't eat much. However, the level of chefs in high-end hotels is still superb. Summary

Chefs in ordinary restaurants are proficient in the practice of popular dishes, that is, "Jianghu dishes". Chefs in high-end hotels are more proficient in high-end banquet dishes. The groups they serve are different. Ordinary hotels mainly serve individuals, and there are many chefs in high-end hotels, which are service-oriented banquets and more formal high-end banquets. This is my answer to the difference between chefs in ordinary restaurants and chefs in high-end hotels. The difference between chefs in ordinary restaurants and chefs in high-end hotels

1: The position of eating is one in the face and the other in the stomach: the purpose of dishes made by chefs in ordinary restaurants is to give priority to edible value. A large quantity and delicious taste are suitable for eating with turbid wine. It tastes delicious. The price is reasonable. Enough to eat

the dishes cooked by the chefs in high-class hotels are cost-effective, beautiful in color and shape, beautiful in food and ornamental in appearance, suitable for entertaining guests, and the dining environment and services in high-class hotels are in place, only suitable for a small number of people who get rich first

2: One takes care of the quantity, the other takes care: there are relatively few chefs in the hotel, and the division of labor is not very clear. Most of the stalls are working meals, and the time is tight and the task is heavy. It is required to serve food quickly.

most of the customers in high-end hotels are banquets or business banquets. Ask for the face value of the dish. With the precise grasp of time and the order of serving. And we need to make some relevant arrangements according to the theme of the banquet. Pay attention to the mutual echo of dishes and scenes

3. Different values: Many chefs have the benefit of being a famous chef. All the people who work in big hotels are not chefs. There are also apprentices, which are different from chefs, but the products here are all marked by chefs < P > while restaurants are different. Here, we only recognize the taste and price of the dishes, but we don't care whether the chef brings his own aura

Just like when you know a dish cooked by a famous chef, you will carefully taste the' authentic taste' … if you don't know the maker of this dish. Your taste buds will be dull by 51%

Hotel

Hotel Summary

What hotel chefs want most is the display of art and dishes. The most pursuit of modeling. Vessels, time. The perfection of temperature, ... mutual tolerance and mutual withdrawal of a work

What is the difference between chefs in ordinary restaurants and chefs in high-end hotels? I am a delicious meal, and I am very happy to answer this question. My opinion: ordinary restaurants should benefit the people and high-end hotels should taste the dishes! Quote

This is actually the difference between the poor and the rich. How much money does the poor have to do? An ordinary small restaurant can solve the problem by eating a side dish. Rich people pursue grades, tastes and status symbols. They like to go to high-end hotels and eat expensive and exquisite dishes. Now, I will make a brief analysis of the differences between the two. Huimin

There are still many ordinary people who have no money. Restaurant cooking is tasteful and affordable. Chefs pay attention to the tastes suitable for mass consumption. Eating in small restaurants is authentic. Eating delicious food in big hotels does not necessarily have a good taste. It's just a grade. This is the difference between restaurant chefs and hotel chefs. Jingzhi

The restaurant pays attention to large quantity and edibility, while the hotel pays attention to delicacy, beauty and taste, and eats a feeling, not for a good meal or a full meal, but for fashion. Exquisite eating shows identity and status, which is the difference between restaurants and hotels. Taste

Taste is all fake. What rich people do is fake, and the more they pretend, the better. Hotel chefs cook delicacies, and rich people eat delicacies, which is not necessarily very large. That taste must go up, and only when they are tall can they win their attention. This is the biggest difference between restaurant chefs and hotel chefs. Location

The status of the chef in a small restaurant is separated from that of the chef in a hotel. Rich people like to take their friends to the hotel to spend money, because this is a status symbol. A hotel is a piece of cake for the rich, and for those who don't have money, it is more satisfying to have a meal in a restaurant. The restaurant can enjoy the human touch and the hotel can enjoy the benefits. Conclusion

In fact, there is a big difference between restaurant chefs and hotel chefs. Restaurant cooks are more human, while people who cook and eat in hotels are more interested, all for a certain purpose. Spending a small sum of money in a hotel can do great things, and what we finally get is definitely more than what we lose. By comparing restaurants and hotels, we can see the dishes, people's feelings and everything in life. This is the real society. This is the difference between a restaurant and a hotel. You can have different opinions or suggestions, but what I have expressed is that it exists in reality, and it can completely achieve the goal of * * *. Finally, let's make a summary. Restaurants eat affordable food, eat human feelings, and hotels eat status, taste, purpose and benefit.

Hello, everyone. I am a pastry chef in the kitchen. I have worked in a hotel for ten years, during which I worked as a five-star hotel and a small restaurant with a price of 111-211 square meters. Therefore, the pastry chef is more suitable to answer this question. Next, the pastry chef will tell you some understanding of the difference between ordinary chefs and star chefs.

Isn't the ordinary chef as delicious as the star chef?

This understanding is not absolute. There are many chefs in small shops who cook more delicious dishes than star-rated chefs, but they may not be able to work in star-rated hotels when they cook delicious food. What may someone ask?

Starting point and connections

A chef's starting point is very important. For example, a chef who is an apprentice in a small hotel must have a familiar person to take him to work in a five-star hotel. How did he get the connections? I met you through work, so if you started in a five-star hotel, the circle you contacted was also five-star, and if you started in a small hotel, the circle you contacted was also the work of a small hotel.

Tell me a personal experience, the pastry chef used to know a chef, who was an apprentice in a star hotel, and then he worshipped a master who was very good in the chef field, so he was originally just an apprentice. However, his master directly asked him to go over the kitchen and cook (equivalent to three years ahead of schedule).

Ideas and horizons

People often say that people should learn from others, just like my mother told me when I was a child that I was not allowed to play with people with poor learning. Now it makes sense to think about it. The same sentence can also be applied to any industry.

The dishes cooked in small restaurants pay attention, the quantity is substantial and the taste is

those cooked in big restaurants.

First of all, small restaurants are in a hurry to serve dishes, so they don't have time to make dishes.

Secondly, the owners of small restaurants don't buy dishes for decorations. All the boss wants is a large amount of affordable food. Moreover, all the major restaurants are full of those dishes, which will become a habit over time. Therefore, it is not easy for chefs who have worked in small restaurants for a long time to get used to going to star-rated hotels.

The following two are also cakes, but one is cheap if you can eat enough, and the other is not enough. I can answer your question. I'm a chef, and I've done

ordinary restaurants in hotels of all sizes. Generally, it's a small private enterprise with a small kitchen. Generally, it's a counter, or a counter with a refrigerator, a two-person stove or a one-person stove. Few small restaurants bring any table, but it's usually used for the counter and the table. (What table is the place where the chef dishes are cooked and loaded. One or two chefs, a handyman and a dishwasher, are not so particular about the quality of dishes, but mainly pay attention to good taste and fast production speed, and the management mode is also directly managed by the boss.

Superior hotels are different, with luxurious decoration, many kitchen staff, large operating space, stoves, tables, water tables and so on, and a clear division of labor.

case master, also known as side dish, (divided into main pier, pier ②, pier ③, and so on),

Shangshi master, also known as steamed dish master, is usually allocated by one or two people.

cold dish chef, whose main job is to cook all kinds of cold dishes, cold dishes, pickles, etc. In some hotels, the sashimi series dishes are cooked by cold dish chef, and some are made by separate sashimi chefs.

The main job is to cook all kinds of sashimi series dishes, such as salmon sashimi and elephant pulling.