what are the classifications of chefs?

Chefs are roughly classified as: pastry chef, cold dish chef, gate chef, stir-fry chef, Dutch chef, supervisor, head chef, executive chef and production director;

Among them, some people in the society call it: chef, celebrity chef, Chinese restaurant celebrity chef, imperial chef, culinary master and golden chef;

those with higher positions: chef, god of food, etc.

What are the specialties of chefs?

They have strong hands-on ability and can cook delicious food for their families.

brain teasers, what are chefs good at? Play an idiom

embellish

tiān yóu jiā cù

Explain a metaphor to tell things or tell others' words, and add something that was not there in order to exaggerate.

Qu Xingdong's "The Sword Door Closed in a Blood War": "We, as signal soldiers, often walk around the leaders and tell each other stories with embellishment."

structural combination idiom

usage combination; As a predicate and attribute; With derogatory meaning

synonyms embellish branches and leaves

antonyms are appropriate and realistic

You should be realistic when you speak, not ~.

who are the famous chefs in the history of China?

1. In the Spring and Autumn Period, Yi Ya, the chef of the Qi State, was called the ancestor of the chef. 2. My skill in solving cows only shows that he was superb in killing cows. 3. The prime minister of Yi Yin Shang Dynasty, who was a slave chef, made Cheng Tang pay attention to him by cooking, and finally helped Cheng Tang establish the Shang Dynasty. 4. Su Shi, a great writer in the Northern Song Dynasty, invented Dongpo pork, but he was a chef. Hehe <.

"Top Chef" Gordon Ramsay

Rank at the age of 39: First Price: 67 million pounds

Born in Glasgow, Gordon Ramsay is the top chef in Britain and even the world, and is called "Hell Chef" by the media because of his rudeness and strictness in various celebrity cooking programs and his pursuit of perfect style.

Ramsey used to be a football player. At the age of 15, he was forced to end his career because of a knee injury. With his talent and unyielding efforts, he devoted himself to the study of cooking. Since he entered the kitchen for 2 years, he has become the only chef who won a seven-star Mi Chang Lin. In 1998, he began his career as a TV host, and all kinds of cooking programs he hosted were popular in Europe and America. Today, he owns 9 restaurants and has dozens of cooking books.

On March 3th last year, Oliver (left) visited the Prime Minister's Office to promote his plan of "driving junk food out of school".

"sexy chef" Oliver

Rank at the age of 31: Second worth: 58 million pounds

Oliver's parents used to run a successful restaurant. Since childhood, Oliver has been fascinated by food and cooking techniques. At the age of 8, he peeled potatoes and peas with restaurant staff. At the age of 11, he could cut vegetables as fast as any chef in a restaurant.

After leaving school at the age of 16, Oliver worked in famous restaurants in Britain and Europe. From 1996 to 1999, Oliver worked in the prestigious "Riverside Coffee Restaurant" in London for three years. By chance, he appeared in the TV program to cook. After that, he accepted the invitation of the TV station and produced his first cooking program, The Naked Chef. Through this program, audiences from all over the world saw the image of a chattering and crazy chef.

After becoming a TV star, Oliver began to enter the publishing industry, and several cookbooks he wrote sold well all over the world. The non-profit restaurant he founded, the Tenth Five-Year Plan, became an important brand representing his charity image. Oliver, who is famous through the program, earns millions of pounds every year, and his books have been translated into 21 languages; He also owns his own program production company, as well as 18 furniture enterprises and tableware brands.

ranking at the age of 59: third worth: 36 million pounds

Stan is the leader in the British seafood cooking industry, and he teaches people how to enjoy seafood in cooking programs. Today, he has 115 high-end seafood restaurants, 33 hotels, a cooking training school and some seafood seasoning shops, and is one of the most famous stars in British BBC TV programs.

Delia Smith

Ranked at the age of 65: fourth worth: 25 million pounds

Delia Smith, who has been prosperous since the 197s, still holds a place in the culinary world. There is a special term (Do a Delia) in the English dictionary, which refers to cooking with Delia's recipes.

In 1973, Delia started the BBC cooking program "Family Cuisine" and devoted herself to teaching families how to cook dishes in the simplest way. Her dishes are simple and full of family flavor, and the steps are simple. Her idea is very simple, that is, to make all people more confident in cooking food, so that all people would like to stay at home and cook instead of eating junk food such as fast food. After that, Delia launched a series of books on How to Cook, which sold 18 million copies.

"Beauty Chef" nigel lawson

46-year-old ranking: ninth price: 3 million pounds

If jamie oliver TV cooking represents a relaxed and happy attitude towards life; Then, the cooking program hosted by nigel lawson is a kind of visual enjoyment.

Lawson in front of the TV camera is very beautiful and loves to eat. He cooks at will and is creative. He never mind stuffing the chocolate cake he is making into his mouth with his eyes shining.

Lawson comes from an excellent family. Her father was the chancellor of the exchequer when Margaret Thatcher was in power. She graduated from Oxford University and worked as a literary editor of a magazine. Because her husband died of cancer, she once took care of her two children. She was once a model of single mother and has remarried. Some critics have mentioned that because of her beauty, many people stare at her all the time when she is doing cooking programs instead of learning to cook. She has no restaurant of her own. ...

What are the advantages of being a chef?

1. Advantages:

1. Chefs will never be eliminated by society. People are iron and rice is steel, so people have to eat.

2. Chefs have a wide range of work, and chefs are needed everywhere.

3. There is huge room for the development of chefs: the innovation of dishes and the collocation of nutrition will never be capped.

4. The older a chef is, the more valuable he is: unlike many industries, which can only eat youth meals, he has no place to live once he is young

2. Disadvantages:

1. Poor working environment.

2, easy to get fat, leading to hypertension, cardiovascular diseases.

3. Oil fume has an effect on the lungs.

4. Low social status.

5. unstable work.

6, not clean, a little dirty.

what is the most basic thing to be a chef?

1. Learn with an open mind; 2. Steal art seriously; 1. To be the highest level pursued by an excellent chef. Excellent chefs must have good cooking ethics, and only by cultivating good cooking ethics can chefs succeed and make 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 get everyone's recognition in the industry, which is inseparable from 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, and only when you are based on your job as a chef can you get joy and success 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, etc. The work of each position is to lay the foundation for being a good cook. The exercise process of each position must be based on its own position, and it is not afraid of being dirty, tired and eager to achieve success. This is the foundation of cultivating chef morality. The second is to work hard and strive for perfection. To be a chef, there must be nothing false. Every dish has to go through a strict process, and if one process is saved, the dishes will not 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 a chef, they must be down-to-earth and strive for perfection. Third, we should be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end to it. 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, and you must persevere to win without arrogance and lose with grace. 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, and the improvement of cooking level lies in the concerted efforts of cooking colleagues. Only by discussing, helping and encouraging each other among chefs can the industry be promoted. At the same time, we should realize that the prototype of most dishes is created by our predecessors, and our skills are accumulated by the experience of our predecessors, 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, learning art should start 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 and basic things, step by step, and have an insatiable enthusiasm. Especially now, the diet 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 skills, learn from each other's strong points, learn from others' strong points and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. During my 4-year cooking career, * * * has trained nearly 1, students, more than 1 of whom have become senior chefs and become the backbone of hotels, guesthouses, restaurants and restaurants. I think that after a chef becomes famous, he should contribute to the development of cooking. He should not regard his cooking skills as personal wealth. He should unreservedly teach what he knows to those who love his job and industry, and train more students and apprentices who are diligent and eager to learn and have a 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, put personal interests behind me and work with feelings. I think this is an indispensable quality for a qualified chef. What is an emotional job? First, you should have a "home" feeling for the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise can't do without a team of chefs with superb skills. Similarly, a master also needs the backing of a good enterprise. It is the unshirkable responsibility of the majority of 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 treat the enterprise as a home, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will surely make an extraordinary career in an ordinary post. The second is to have "relatives and friends" friendship with customers. We often say that the customer is God. To meet customers' needs, we need to observe carefully, study customers' psychology carefully, grasp customers' consumption trends, and put customers first. At work, I am full of friendship like "relatives and friends" with my customers, and I can treat my senior customers who come to the company for dinner ......

How do chefs write their specialties

1. I have worked in those places.

2. What can you do? Good at those cuisines

What's the name of the most famous chef in China

Ma Mingdong: Senior technician of Chinese cooking, appraiser of national vocational skills appraisal. He is good at hot dish cooking and food carving, and has won the first place in several national cooking competitions; Gold medal in the 5th China Cooking World Competition, and won two gold medals for groups and individuals in the 6th National Cooking Competition in August 28; And in April 29, in the final of the 6th National Cooking Competition, it won the first place in the country. He was awarded the title of "National Best Chef" and was directly promoted to "China Chef". Many professional works are adopted in professional vocational education textbooks; He has been awarded the honorary titles of "Technical Expert" and "Best Chef in Fujian Tourism Industry" by Xiamen Labor and Social Security Bureau, Fujian Provincial Labor and Social Security Department, Fujian Provincial Tourism Bureau and Xiamen Municipal People. In 29, he was awarded the title of "National Technical Expert" by the Ministry of Labor and Social Security, and enjoyed the allowance of * * * for high-skilled talents. He has served as a judge of national, provincial and municipal cooking competitions for many times; He has made exclusive interviews with Xiamen Daily, Fujian Daily, Communication of Xiamen TV Station, and Top Scholar in Business.

What are the advantages and disadvantages of a chef? What are the advantages of being a chef?

The prospect of a chef is good, mainly reflected in the current employment and salary. Nowadays, it is difficult to find jobs in many industries, including college students. As far as the chef industry is concerned, there is a shortage of people. In terms of salary, a skilled and experienced chef directly throws a lot of white-collar workers and is very popular. The third is that Sichuan cuisine is popular now, and it is more convenient for chefs to start businesses.