There are three levels of chefs: Level 3. Cooking and cooking.

Every household has this, and the worst it can do is create a pot of roughage.

There are many people who do it well, but they only have worldly tastes.

Except for home cooks, cooks at this level are basically exclusive to roadside restaurants.

Level 2. Chef.

Most of the people trained in culinary schools are chefs worthy of the name. This is a profession, and of course there are professional standards that need to be followed. Chefs at this level already have a relatively complete knowledge structure about nutrition, food characteristics, and cooking techniques.

, or called professional knowledge structure, the dishes produced are also decent.

If you put in a little more effort, your monthly income of tens of thousands can make most people a little jealous.

Level 1. Food artist.

Chefs at this level are above their profession. In other words, they are no longer just following industry standards, but have the ability to establish standards.

The so-called knowledge structure at the second level only accounts for a small proportion of their knowledge structure. Chefs at this level know a lot about chemistry, physics, zoogeography, plant geography, biology and other extended subjects.

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Take oysters for example. North Sea oysters cannot have the special cantaloupe-like sweetness of oysters from the coasts of Tasmania and New Zealand; and the taste of Australian red wine is not only different from that of Burgundy First Class Champagne from the Bordeaux region of France.

Just the taste.

This is the level of chefs and Michelin-starred chefs in the world who are qualified to participate in the 3C gathering. Last year, CCTV’s 10 character programs aired a feature film on Heston Blumenthal, the famous British Michelin chef and owner of the Fat Duck restaurant.

, you might as well come and have a look.

Most chefs at this level already have their own independent businesses and restaurants (enterprises), with annual incomes in the millions or even over 100 million.

The above is a personal opinion. You may think it is far from reality, but it is not.

In 1996, I saw in a magazine that a chef made weird combinations of various ingredients that did not conflict with each other, such as green onions, sugar-pickled shrimps, and vanilla-flavored ice cream, and mixed them together to get an unexpectedly wonderful taste!

Therefore, I have no hesitation in including chefs among artists.

The third level of chefs is a group of artists with infinite creativity in the field of food. They are not only gourmets, but also food creators.

I am a food fanatic, I love eating and cooking, and I love studying cooking even more (although I am not a chef).

Surveys by human behaviorists and physiologists show that among all the senses, taste is the most likely to make people feel happy. Therefore, in European and American countries, good chefs have a very high social status.

If you have the courage to explore and research at the second level, it is entirely possible to get ahead in the chef industry.

If you want to improve your quality of life, the second level is enough; if you really love this industry and take it as fun, please examine your own conditions first: in addition to sharp senses, you must have good physical strength, strong

Curiosity for knowledge, persistent exploration spirit, serious research attitude, and strong learning ability (the reason why many domestic chefs cannot become successful is largely related to this, which also gives the world the impression that most Chinese chefs are of low quality)

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If you have all these, it is only a matter of time before you become a famous chef.