1 Learn modestly 2 Steal art seriously 1. To be the highest level pursued by an excellent chef. Excellent chefs must have good cooking ethics. Only by cultivating good cooking ethics can chefs achieve success and achievements in the industry. Therefore, the virtue of cooking is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I am recognized by everyone in the industry, and I can't do without asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements: first, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it. Only when you are based on your work as a chef can you be happy and successful in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove and so on. The job of each position is to lay the foundation for being a good cook. The exercise process of each post must be based on its own post, not afraid of being dirty, not afraid of being tired, and eager for success. This is the basis of cultivating chef's morality. The second is to strive for Excellence. To be a chef, you must not have a holiday. Every dish has to go through a strict process. Without one process, the dish can't meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be chefs, they must be down-to-earth and strive for perfection. Third, be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end. If you don't win the gold medal in the competition, you can be carefree if you are awarded the title of master in the industry. It can be said that you have reached the peak, so you must persevere, win without arrogance and lose with grace. The party keeps making progress. Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality lies in the improvement of cooking level, which lies in the joint efforts of cooking colleagues. Only by discussing, helping and encouraging each other can chefs promote the development of the industry. At the same time, we should realize that the prototypes of most dishes are created by predecessors, and our skills are accumulated by predecessors' experience, so we should respect our predecessors, learn from them and be friendly to our peers. Second, to be an excellent chef, you must have superb cooking skills. Cooking is the key to a chef's foothold. To be an excellent chef, you must have superb skills. For example, an excellent chef of Hunan cuisine should not only master Hunan cuisine, but also bypass other cuisines. How can I have superb cooking skills? First, learn art from scratch. Learning art is a hard and long-term process. There is no limit to learning the sea. Chefs should persevere and persevere in learning skills. Don't give up halfway or stagnate. Start with the most basic things, step by step, and have an insatiable enthusiasm. Especially now, food consumption is changing with each passing day, and the diversification of customer consumption requires chefs to base themselves on tradition and innovate constantly. Chefs should master their own skills, learn from each other's strengths, learn from each other's strengths, and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. In my 40-year cooking career, * * * has trained nearly 1,000 students, of whom 100 has become a senior chef and a technical backbone of hotels, guesthouses, restaurants and restaurants. I think a chef should contribute to the development of cooking after he becomes famous. He shouldn't regard his cooking as his personal wealth. He should pass on what he knows to those who love his job and industry without reservation, and train more studious students and apprentices with bright future. Third, to be an excellent chef, you must be full of affection for the enterprise and customers. When I talk about feelings, I want to give priority to promoting development and meeting customers' needs in my work, putting my personal interests behind me and working with feelings. I think this is an indispensable quality for a qualified chef. What is emotional work? First, you should feel "home" to the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise cannot do without a team of highly skilled chefs. Similarly, the master also needs the backing of good enterprises. It is the bounden responsibility of the chefs to make the enterprise bigger and stronger. At present, some chefs are influenced by bad social thoughts and simply pursue economic interests, which is not good for enterprises. As a chef, if you can take charge of the enterprise, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will certainly make extraordinary career in an ordinary post. The second is to have "friends and relatives" friendship with customers. We often say that the customer is God. To meet the needs of customers, we need to observe carefully, study customer psychology carefully, grasp customer consumption trends, and put customers first. At work, I am full of "friends and relatives" friendship with my customers, and I can regard the elderly customers who come to the company for dinner as my parents, teachers and leaders. Treat the younger generation of customers like their own children, and I think the chef will be able to play the highest level when cooking. Fourth, to be an excellent chef, you must have a good mood. Product quality is the lifeline of an enterprise. As the direct producer of dishes, if the chef does not have a good mood and a healthy mentality in the cooking process, the quality of dishes will inevitably be affected, thus leaving a bad impression on customers and affecting the reputation of enterprises. How can a chef have a good mood at work? First, we must have a high sense of responsibility and a strong sense of professionalism. We should realize the importance of our work in the enterprise, realize the influence of the quality of dishes on the economic benefits of the enterprise, work with an extremely responsible attitude, show strong professionalism and pragmatic professionalism in our work, and maintain a healthy mentality. Second, don't bring unpleasant feelings outside of work to work, people are there.