Third floor. Cooking. Cooking. Everyone has this, and it's a big deal to make a pot of coarse grains. There are many people who do well, but it's only secular. In addition to family chefs, chefs in this realm basically belong to roadside cafes.

Second floor. Chef. Most of the chefs trained in cooking school are worthy of the name. This is a profession, of course, there are professional standards to follow. Chefs at this level have a relatively complete knowledge structure about nutrition, food characteristics and cooking techniques, or a professional knowledge structure, and the dishes they make are just like decent ones. Try harder, a few thousand dollars a month will make most people a little jealous.

Floor 1. Food artist. Chefs in this realm have surpassed their profession, in other words, they are not only as simple as following industry standards, but also have the level of establishing standards. The so-called knowledge structure in the second realm only accounts for a small part of their knowledge structure, and chefs at this level know a lot about chemistry, physics, animal geography, plant geography, biology and other extension disciplines. For example, oysters in the North Sea cannot have the special sweetness of cantaloupe of oysters in Tasmania and New Zealand. The difference between the taste of Australian red wine and the first-class champagne in Bordeaux, France is not just the taste. Qualified chefs and Michelin-starred chefs in the world belong to this category. Last year, CCTV 10 series broadcasted a feature film by Heston Blumenthal, the famous British Michelin chef and fat duck owner. You might as well look for it. Most chefs who have reached this level already have their own independent careers and restaurants (enterprises), and their annual income is also millions or even hundreds of millions.

The above is my personal opinion. You may think it is far from reality, but it is not. 1996, I read in a magazine that a chef strangely mixed various ingredients that would not conflict with each other, such as onions, candied shrimps and vanilla ice cream, and got an unexpected and wonderful taste! Therefore, I don't hesitate to list chefs among artists. Third-level chefs are a group of artists with unlimited creativity in the field of food. They are not only gourmets, but also food creators.

I am a food fanatic, I like eating and cooking, and I prefer to learn cooking (although I am not a chef). Surveys by human behaviorists and physiologists show that among all the senses, the sense of taste is the easiest to make people feel happy, so a good chef has a very high social status in Europe and America. If you dare to explore and learn at the second level, you may get ahead in the chef industry. If you want to improve the quality of life, the second level is enough; If you really love this business and enjoy it, please look at your own conditions first: besides keen senses, you must have good physical strength, strong curiosity, persistent exploration spirit, serious research attitude and strong learning ability (the reason why many domestic chefs can't do great things is largely related to this, which also gives people the impression that most China chefs are of low quality). If you have all these, it is only a matter of time before you become a generation of famous chefs.