This is not a chef's show purely about cooking. The responsibility of a chef is not only to have a solid basic skill, but also to be creative, manage, market and express. Each contestant is the owner of his own restaurant, with dozens or even hundreds of people under his command, bearing the honor of the past. I still admire their courage to participate in the program.
This is the age of technology. Chefs rely on knowledge and brains, not experience and muscle memory. Cooking is not as secret as most people think. This program is both entertaining and professional. There is also the impressionist French chef, which is very exciting after it is done. Professionally, this program really taught me a lot of professional knowledge in the catering industry. For example, I really didn't know that the original high-end ingredients had to be cooked in the simplest way (the kitchen was hammered), and even different ingredients had to be cut with different knives.
Nowadays, the instructors of food variety shows are quite reliable, not the gourmets who used to talk to themselves, but the owners of restaurants we often go to. They are people who really have the strength to cook with heart. It seems that the lineup is really strong at present. Dong's Dadong Roast Duck Restaurant is well-known in Beijing in recent years, and it can't be ranked all year round. Xinrongji is the first batch of Michelin-starred restaurants in Beijing. It is not only packed, but also popular with tourists at home and abroad. Its rongxiaoguan is refreshing and delicious, and its cost performance is also high. The original orientation of this program is to select chefs in the new era, and naturally it needs to keep pace with the times. The younger generation of chefs have advantages over many predecessors in growth environment, knowledge background and eloquence expression.