What are the differences between chefs in ordinary restaurants and chefs in high-end hotels? I am also a chef and have worked in restaurants and high-end hotels.

I am now working as a chef in an ordinary hotel.

Let me share with you the difference.

My answer to the difference between chefs in ordinary restaurants and chefs in high-end hotels is: The chefs in ordinary restaurants are more proficient in "Jianghu cuisine" and pay attention to the taste of the food; the chefs in high-end hotels are more proficient in high-end banquet dishes and pay attention to the appreciation of each dish.

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?Difference 1: Chefs in restaurants cook more "Jianghu cuisine" because of the people they serve.

They pay more attention to the "taste quality" of the food, the processing method is relatively simple, the service method is fast food, and it is basically used more for personal use.

Don't pay attention to "shape".

("Jianghu cuisine" - a dish that ordinary people like. It is very popular. It is mostly found in food stalls and roadside stalls. It is a popular dish among ordinary consumers.) One of my former chefs

He is a regular employee of our city's state-owned automobile company and the guest house below.

He specializes in cooking, and his skills are at the level of a senior chef. He is proficient in everything from pastry to stir-fry to carving.

Later, because the company closed down, he moved to a lower county to work as an ordinary chef in a restaurant in order to make a living.

It cannot be said that the skills of the chefs in the restaurant are not good. Depending on the customers they serve, the positioning of the meals they cook is also different.

?Difference 2: Chefs in high-end hotels put the "shape" of the dishes first, and the processing procedures of the dishes are relatively complicated.

Most of the groups served are banquet-type.

Generally, people who go to high-end hotels to eat, I don’t think, are individuals. Most of them are organizations or people signing contracts, etc., etc., etc., and more formal large-scale banquets. This kind of scene pays more attention to the color, style, shape, carving and other table layout of the dishes.

The second thing is the taste of the food. In fact, many of the dishes in high-end hotels are just a sample, and you won’t eat much.

But the level of chefs in high-end hotels is still very high.

Summary: Chefs in ordinary restaurants are relatively proficient in making popular dishes, also known as "Jianghu cuisine".

Chefs in high-end restaurants are more proficient in banquet-type high-end dishes.

The groups they serve are different. Ordinary hotels mainly serve individuals, while high-end hotels have many chefs, serving banquets and more formal high-end banquets.

This is my answer to the difference in cooking between chefs in ordinary restaurants and chefs in high-end hotels.

Hello everyone, I am a pastry chef in the kitchen. I have been working in hotels for ten years. During this time, I have worked in five-star hotels and small restaurants of one or two hundred square meters.