In fact, cooking this thing to say simple, simple. But to say that there is difficulty, is also very difficult. Otherwise, why those hotels in the chef needs to go to learn hard, directly at home stir fry two not on the line? Like this cooking masters, not only have years of experience in cooking, their craft and cooking skills is also a short time we can not reach.

Some of the more classic dishes are said to have their own recipes, how to go about making them, and every process is explained. But many chefs don't follow the recipes exactly 1:1 when they make the dishes. They will be based on some of the existing ingredients to innovate, because a one-dimensional only follow the recipe to make dishes, then there is not as many dishes as we have now.

And the reason why the top chef and our normal people cooking is different, I think most of the reflected in these aspects. First, we don't know the fire and the qualities of some of the dishes and the ingredients, so we don't have the ability to be very focused on maximizing the benefits of each ingredient when we make them.

Second, we have not learned the more specialized techniques, so when we make some dishes, it is impossible to use so many pots and pans, and there is no way to make them very delicate. Thirdly, although we normally cook for more than ten years or even decades, every time we cook, we make it into a meal for our family, so the dishes we make will be relatively simple. And top chefs cook every time it is a kind of service cooking or a kind of enjoyment. They have more time to spend on honing their cooking skills and making each dish the best it can be.

Fourth, chefs don't meet the same diners, so those moments come with a wide range of opinions that help the chef to? carve? their own culinary skills. And we are cooking for our families every day, in fact, as long as it meets the tastes of the family, most of them will not be innovative, and naturally the craft is more fixed.

These are the differences I see between top chefs and our cooking.