Everyone has worldly desires, and there are thousands of kinds of delicious food. After reading the first issue of The Voice of the Chef, I just want to say that the profession of chef is really difficult to do. Take the most controversial impression dish cooked by Courant in the first issue as an example. I really don't know if it's delicious, but as the judges said, this dish is really full, too much. If a dish doesn't seem to want to eat, how can it make others feel delicious? Therefore, it is very important to keep up with the trend of the times and know what kind of dishes people like now and how to express them.
Academic school VS Jianghu school? A powerful and unconstrained style, a rigorous knife at the same thing. Who do you think is the new generation of professional chefs? In my opinion, the new generation of chefs to be selected by Chef Glory is not a fixed genre, but a keen sense of food and market. For example, Liu defeated the champion coach. Liu's cooking features Jianghu cuisine, Chengdu cuisine and spicy food. Against those top teachers who are completely academic, standardized and serious. The judges' comments on the champion don't show the characteristics of academic dishes. But on the contrary, Jianghu School is more popular because it has Jianghu flavor. What's the smell of Jianghu? That's the market taste, that's the public taste. This is the feature and purpose of this program. It is important that your cooking is delicious, but it is also important to be suitable for the market.
After reading The Chef's Glory, I actually want to say that not everyone can be a chef. Now the kitchen world is mixed and uneven. You can make duck legs into game, or you can make foie gras completely invisible. The judges' comments are all aimed at pointing out their own problems. Chefs in the new era should combine the experience of their predecessors and innovate constantly. Just like Mao Xin in the first issue, his innovation is very good.