1. Be proficient in a language other than Mandarin
This sounds strange, doesn’t it? But I'm very sorry, there are no Michelin-starred restaurants in mainland China (excluding Hong Kong, Macao and Taiwan). I have also seen someone say that there is a Michelin French restaurant in Shanghai. Unfortunately, all restaurants in mainland China are not included in the evaluation of Michelin restaurants. Therefore, you must go to work outside mainland China.
As the saying goes, do as the Romans do. If you go to other areas and want to truly become a chef, (in the United States, generally speaking, it is chef trainee > assistant chef > chef in this order, Basically, you start as a chef trainee.) You at least need to be proficient in the local language. In Hong Kong and Macau, you need to know Cantonese, and in Taiwan, you need to know Hokkien. Overseas, you need to learn the local language—even in the United States, in addition to English, you may also need a little basic knowledge of Spanish. Don’t expect a chef who has been cooking for decades to come out and communicate with you smoothly in Mandarin. If you can’t overcome even language learning, then it’s better to take a shower and go to bed as soon as possible.
2. Extreme meticulousness and rigor
Since customers cannot be disturbed while dining, there is no communication between chefs.
Since most kitchens are Open Kitchens, you must ensure that your table is tidy (when I searched for information, I saw that chefs even need to "wipe the table every 10 seconds." ")
Because of the special nature of Michelin restaurants, your seasoning ratio must be 100% accurate. (If it is 5 grams of salt and you put 5.5 grams, it may be barely okay. If you put 7 grams, you will be criticized.)
At the same time, if you are caught cutting it by others, If a green leaf falls out of the potatoes - congratulations, you will be criticized again. Because the taste of food will affect each other
3. Can withstand extreme pressure
Chefs in Michelin-starred restaurants need to work continuously for at least 12 hours. of. There is almost no rest during this period, and you cannot sit down (there is a steady stream of customers waiting for a table)
For this reason, the mobility of Michelin employees will be very high, and everyone except the chef will It is normal to change batches every few months.
What you do is extremely repetitive but requires precision. It is very common to cut hundreds of tomatoes, potatoes and lentils a day, and then the cutting method is not the same.
4. Enough perseverance to persevere
Having to do such a large amount of work without being lazy, and having to accept visits from other guests at any time, is very stressful for everyone. Big, if you have enough perseverance and can persevere, then you can hope to become the chef of a Michelin-starred restaurant.
You know, the chef trainee in most Michelin restaurants changes every two months. Those who can't persist will all leave.
5. Sufficient memory and understanding of ingredients
I remember that around the middle of last year, I was lucky enough to queue up to eat at the world's cheapest Michelin-starred restaurant in Hong Kong. ——"Tim Ho Wan" is located in Mong Kok. I won't promote how delicious the food in the store is.
Extended information:
How many levels are there for Michelin chefs?
How does Michelin rate chefs? Generally, chefs are graded and restaurants are graded into one star, two stars, and three stars. One-star chefs solve people's food and clothing problems during the trip; two-star chefs pay attention to the dishes, and the guests are satisfied because they are delicious. You will also come here to taste it; the three-star restaurant not only means the environment and the level of the chefs are also at their peak, and you don’t need anything delicious. Food at this level is about enjoyment, and eating is a kind of enjoyment.
How much is the average annual salary of Michelin chefs?
As the world's top restaurant, Michelin does not have high requirements for chefs, but it also pays them the remuneration they have earned. In Michelin three stars In the restaurant, its chefs are also top-notch experts and are quite famous internationally. In the eyes of three-star chefs, what they pursue is not just delicious food, but the kind of food that stimulates the taste buds and makes people eat it. Bring out the sense of enjoyment, entertainment, comfort and satisfaction.
Generally, the sous chef of a three-star Michelin restaurant can earn one million yuan a year, while the salary of a chef is more than 6 million yuan, and a three-star chef only provides guidance three or four times a year. , the rich man asked him to cook before he showed his skills.