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What is the chef industry like?

What is the chef industry like?

2Although the entry threshold for chefs is low, the requirements are not high.

As a result, the overall quality of this industry has been dragged down to a very low level.

But the breakthrough development of the catering industry has brought the chef industry to a new level.

Let’s talk about the “good things” about the chef industry. Compared to the “bad things”, there are too many “good things” about the chef profession.

First, the impact of the general environment.

The accelerated development of the Internet society has given birth to the lazy economy and the enjoyment economy.

In the future, people will eat less and less at home.

Especially the post-90s and post-00s who grew up in the Internet environment, the post-10s who grew up in the mobile Internet, etc.

The development of the catering industry will be richer, more diversified, and more convenient than now.

Secondly, people’s pursuit of a better life.

Human life is inseparable from food, and living a better life means eating better.

The demand brought about by the three "more" in the catering industry is to meet the needs of "eating better".

I remember an article pointed out that the most fundamental reason for the development of human society is to solve the problem of food.

Third, to make better meals, you can only rely on continuously improving your cooking skills.

The Chinese people's demand for food taste has evolved over thousands of years and is constantly iterating. The more they eat, the higher the taste requirements.

Those high-tech and black-tech robots cannot replace the skills of chefs.

A chef with good skills will have the greatest chance of survival in the future.