I am also a cook who has been working for 15 years. In my opinion, cooking with Chinese food is completely infeasible. The inheritance of Chinese food is not a simple technological operation. For example, the same ingredients and the same technology may make different dishes for everyone, and the temperature of Chinese food is a key point.

But as far as the current catering industry environment is concerned, cooking does have an immediate effect and the labor cost is reduced. After all, the highest cost in the catering industry now is manpower, but in the long run, cooking is tantamount to chronic death. The chef industry is now facing a sharp decline in the number of employees and the sharp decline in industry standards. Cooking will only aggravate this phenomenon. Now there are very few people who are willing to be chefs after 90000, and there will be 65438+.

If you really want to cook, imagine how many of the eight major cuisines are left.