1. Now that you have put on your apron, you should try your best to make the dishes well.

2. Chefs earn money by hand, not by mouth. It is only a temporary benefit to rely on mouth, and technology is the long-term benefit.

We should learn more cultural knowledge in our spare time. Most of our chefs are not well educated. Only by continuous learning can we lay a good foundation.

Chefs don't learn from books, but spend time studying and practicing.

5. You can't abandon the traditional food culture, blindly copy foreign food, and you can combine Chinese and Western.

6. The chef industry is a group cooperative operation, so it is very important to handle the relationship between colleagues.

7. The communication between chefs should be frank and serious, and learn from the Excellence of peers with an open mind.

8. Catering is an industry in which all departments work together. Deal with the relationship between the kitchen and the front hall.

9. Learn technology diligently, accumulate management experience, and above all, don't be selfish. We should be careful in price calculation and cost control, not in personal gains and losses.

10. A chef can't decide the taste according to his own taste, but according to the taste of his guests.

1 1. A good chef should participate in business management and be an assistant to the boss.

12. It can identify the quality of various raw materials, seasonings and fuels.

13. Will consider cost, price and profit, and often do market research.

14. Be able to understand the principle of some kitchen equipment and repair some minor faults.

15. The names of innovative dishes include taste and flavor, materials and shapes, and artistic sense.

16. To be a chef, you should have good physical and psychological qualities and be able to handle emergencies.

17. Good professional ethics, virtuous and artistic.

18. The departing chefs should also get together to leave a way out for themselves. Chefs have a future.