How to become a senior chef

1. Twenty years' experience as a chef

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, 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. It is believed that after a chef becomes famous, he should make contributions 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.

3. To be an excellent chef, you must be full of affection for the enterprise and customers.

I'm talking about feelings, that is, in my work, I should give priority to promoting development and meeting customers' needs, 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 not be separated from a team of chefs with superb skills, and it is the unshirkable 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 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 "relatives and friends" friendship with customers, and I can treat the elderly customers who come to the company for dinner as my parents, teachers and leaders. Treat the younger generation customers like their own children, and I think the chef will be able to play the highest level when making dishes.

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 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 should have a high sense of responsibility and strong professionalism. We should realize the importance of our own 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 work to work. People are in a social environment, and their mood is greatly influenced by the outside world. Family conflicts, misunderstanding among friends, illness and other factors may affect people's mood. At present, Chinese cooking is not a standardized operation. Imagine that a chef's mood is disturbed by unpleasant factors outside of work at work. How can the quality of dishes be guaranteed? Therefore, chefs should overcome these bad emotions, enhance their psychological endurance, improve their psychological quality and maintain a good state of mind.

"Cooking ethics, cooking skills, feelings and moods" are the essential qualities of an excellent chef. An excellent chef must use his own practical actions to show that his words and deeds are consistent in the morning, so that he can have a more brilliant future in his cooking career < P > 2. Share his cooking experience.

It's not difficult to cook well, and it's not difficult to eat well, but it's really tough to eat with personality and endless aftertaste.

First of all, learn the usage of various ingredients:

1. Learn to give up monosodium glutamate and chicken essence. And use soy sauce (soy sauce) instead. Reason: the effect is the same, why not use soy sauce, and the color is better.

2. Usage of ginger, garlic and onion. Ginger can remove fishy smell. Ginger is processed into pieces or slices, which are mostly used in pyrotechnic dishes, such as stewing, stewing, roasting, boiling and grilling, and have the function of removing fishy smell of aquatic products and livestock. Ginger is mainly used in pyrotechnic dishes to get its flavor, and ginger should be discarded when it is ripe. Therefore, ginger needs to be processed into pieces or slices, and it should be flaked with a knife to make it crack, which is convenient for ginger flavor to overflow and soak in vegetables. Garlic is mainly used for cooking vegetables. Onion can enhance the flavor and quality of dishes and increase the aesthetic feeling. Therefore, it is usually put in the pot, otherwise it will not look good if it is yellow.

3. Raw flour is mainly used for sizing, thickening, etc. when processing meat raw materials. Raw flour can increase the taste of meat and make it smooth and tender. Pay attention to the dosage, if it is large, it will have the opposite effect.

4. Everyone should learn to use cooking wine. Generally, white wine will do. When cooking meat dishes, put a little cooking wine in it, and the taste will be delicious. The heat will be ordered after the meat changes color, so that the ethanol in the cooking wine will react chemically with the meat, which will have the effect of monosodium glutamate. Don't think that you don't need it when you are white, especially seafood.

second, let's talk about some absolutes when I cook:

1. Make general preparations before cooking, such as sorting out ginger and garlic, mixing raw flour and various raw materials.

2. Never put soy sauce when cooking vegetables, unless it is white.

3. Never cover the pot when cooking vegetables and pasta, and never put salt later.

4. Any meat will be assisted by ginger and cooking wine.

5. Never use monosodium glutamate or chicken essence.

6. Always clean the pot before cooking.

Third, some fire treatment

Don't worry about too much firepower. The firepower of the home stove is limited. I'm only worried about not enough. Generally speaking, I don't reduce my firepower. If the temperature of the pot is too high, I can sprinkle a little water or set up a pot. Only when stewing, frying, stewing and stewing can I reduce my firepower.

Fourth, some skills

For example, when frying fish, you should make a good flower knife (make a few strokes in the direction of fishbone, but don't make it into a grid), drain the water roughly, cook the pot to a high temperature before putting oil (to avoid sticking to the pot), then add ginger and fry until golden, put the fish along the edge of the pot, put a little cooking wine after about 2 seconds, and immediately cover the pot for 1 seconds. How to judge the state of fried noodles: Don't use a shovel to look at it. If it is not fried thoroughly, the fish will stick to the surface of the pot, which will smash the fish. The correct way is to lift the pot and shake it back and forth, and try to shake the fish away from its original position. If it is fried thoroughly, it will automatically leave the surface of the pot, so there is no need to worry about frying it. However, turn it over and fry the other side until it is 8%. Pour in the beaten raw flour water and soy sauce, and the amount of water is appropriate to cover the fish, and sprinkle with appropriate amount of salt. Cover the lid and turn down the fire for a while, then add chopped green onion. Just do it.

III. Classification and requirements for knife workers:

1. Straight cutting

Operation method: hold the raw material with your left hand, hold a knife with your right hand, and cut it straight with one knife and one knife, with the focus all over the blade, and the front and rear forces are consistent. After the direct cutting technology is skilled, it is quickly accelerated, forming a "jump cut".

requirements for straight cutting: first, the right and left hands must cooperate rhythmically. Press the raw material steadily with the left hand, and move backward continuously according to the requirements of the thickness, length and shape of each raw material. Hold a knife in your right hand and use wrist force. With the movement of your left hand, cut it straight with one knife and one knife, and the moving distance should be equal. Second, the lower knife is vertical and the blade is not skewed. If the knife is not straight, it will not only affect the neatness and beauty of the raw materials, but also easily cut off the sawdust of the vegetable pier, which will mix the sawdust with the raw materials and affect the quality of the dishes.

The direct cutting knife method has a wide range of uses, and is generally used to process boneless and crisp raw materials, such as tender fresh bamboo shoots, water bamboo shoots and potatoes.

2 pushing and cutting is a straight knife technique.

the operation method is: the cutting edge is pushed forward from the back, and the force point is at the back end of the knife. If the knife can't be pushed to the end, it won't be pulled back to cut off the raw materials. When pushing and cutting, you should cooperate rhythmically in your right hand, hold the raw material steady in your hand, and push forward with a knife in your right hand against your middle finger, applying wrist strength.

the cutting method is generally used to process raw materials with smaller shapes. Some raw materials are loose in texture, which is easy to be broken or scattered by direct cutting; Some raw materials have strong toughness, and it is not easy to cut off directly, and it is not easy to cut neatly. The push cutting method can adapt to the characteristics of these raw materials. Such as cooked fat meat, shredded pork, dried bean shreds, and hundreds of pages, are suitable for pushing and cutting.

3 broaching

broaching is suitable for boneless animal raw materials with strong toughness. Because there are many tendons in raw materials with strong toughness, it is difficult to cut them by direct cutting or push cutting, so broaching is used. When doing work, this knife technique aims at the cut raw material and draws the knife from left front to right rear, so it is called "pull cutting".

4 Sawing

Sawing is a comprehensive cutting technique of push-pull cutting, which is used to cut thick and tough raw materials. Generally, it is to cut large pieces, and the method of transporting knives is that the cutting force is small, the knife falls slowly, and the knife technique combining push and pull is like a saw, so it is called "sawing". Such as sliced white meat and instant-boiled mutton. Slices of bread are all sawed.

5 guillotine cutting

guillotine cutting is a cutting technique that imitates hay cutter's work and is specially used for cutting raw materials with shells. There are two methods. One is to hold the handle with the right hand and the front end of the back of the knife with the left hand. First, aim the tip of the knife at the part of the object to be cut and hold it, so as not to make the knife slide, and then press the handle down with the right hand to break the object to be cut. Another kind of chopping is to press the knife heel on the part where the raw material is to be cut, hold the handle with the right hand, press the front end of the knife back with the left hand, and press down with both hands at the same time or alternately to chop off the cut object, so it is called "chopping".

6 roll cutting

When changing the small and crisp round or oval vegetable raw material block, the raw material must be rolled while cutting, so it is called "roll cutting".

Knife's practice method:

Your hand should be in contact with the back of the knife and the handle in order to hold it firmly. It feels a bit like holding a mouse. The index finger is pressed against the back of the ridge of the knife and the lower part of the palm is pressed against the handle. Other fingers can see how to arrange it conveniently, and personal habits are different. Still need to practice more, find your own tricks, sum up more and improve more. In addition, don't forget to hold the hand holding the dish in the cat's paw position when cutting vegetables, so that you won't cut your hand.

iv. method of making fish-flavored shredded pork.

China is a culinary kingdom, and Sichuan cuisine ranks first among the eight major cuisines, and it is said that "food is in Sichuan" in the culinary world. Next, I will briefly introduce the dish of shredded pork with fish flavor as an example.

(1) The origin of fish-flavored shredded pork:

It is said that there was a business family in Sichuan a long time ago. People in their family liked fish very much and were very particular about seasoning, so they put some seasonings such as onion, ginger, garlic, wine, vinegar and soy sauce when cooking fish. One night when the hostess of this family was frying another dish, in order not to waste the ingredients, she put all the ingredients left over from the last fish cooking in this dish and fried it. At that time, she thought that this dish might not be very delicious, and it might be difficult for the man at home to explain when he came back. While she was in a daze, her husband went home for business. I don't know if this husband is hungry, but he still feels that this bowl of food is special. He grabbed it with his hand and swallowed it in his mouth before dinner. He couldn't wait a minute. He couldn't wait to ask his wife what this dish was made of. When she was just stuttering, she was surprised to find that her husband repeatedly praised the taste of the dish. When she saw that she didn't answer, she asked, "What is it made of?" In this way, her wife told him in detail. And this dish is fried with the ingredients of roasted fish and other dishes, which makes it taste endless, so it is named fish-flavored fried, hence the name.

Later, this dish has been improved by Sichuanese for several years, and now it has been included in Sichuan recipes early, such as pork liver with fish flavor, shredded pork with fish flavor, eggplant with fish flavor and three shredded fish flavor. Nowadays, the food has a unique flavor, which makes it popular with people all over the country.

(2) Specific methods:

1. The materials are as follows:

Ingredients: 15g pork tenderloin;

ingredients: 2 green peppers, and appropriate amount of water-borne fungus (quantitative according to your own preferences);

condiments: onion, ginger and garlic, a little salt and cooking wine, and a spoonful of raw powder (for pickling shredded pork)

Sauce: two tablespoons of oyster sauce, one tablespoon of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one tablespoon of bean paste (chopped), one tablespoon of chopped dried pepper or chopped pickled pepper; (Note: one tablespoon is one tablespoon, which is equal to 15ml)

2. Practice:

Step 1: Shred the meat, add a little salt, cooking wine and raw flour and marinate for 1 minutes;

step 2: water-borne auricularia auricula and green pepper are shredded; (There is only one green pepper left this time, so we have to replace it with a red pepper.)

Step 3: Cut the onion, ginger and garlic for later use;

Step 4: Mix the sauce (this is my own sauce)

Step 5: Heat the oil in a wok, add the onion, ginger and garlic to saute until fragrant, and then add the shredded pork to stir fry;

step 6: stir-fry until the shredded pork turns white, add the sauce and stir well;

step 7: add green pepper and fungus, decorate the water with a small bowl filled with sauce, and add