After watching the interview with Chef Lin in "News Client", I came here to answer Chef Lin's question. It is completely a contemporary inspirational biography. Experience

Lin Shuwei, born in 1977, is from Xiamen. He entered the industry in 1992 (when he was 15 years old) due to the financial pressure of his family. Since his elder brother was already working in a hotel at that time, he left He also took the job to the industry, worked as a handyman for a year, and gradually learned cooking from a master chef in Hong Kong. At the age of 25, he became a head chef. It only took him 9 years to start working as a chore, and then worked in Chengdu. In the first half of the year, he ate hot pot and cooked vegetables. Chuan Chuan Xiang causes diarrhea.

Chef Wuli Lin just endured it and basically perfected Sichuan cuisine in a Cantonese restaurant. No matter what profession the elites have in common, they are all smart, self-disciplined, hard-working, and good at learning. Chef Wuli Lin There are no exceptions. If you enter the industry at the age of 15, you will definitely not go to high school or college like ordinary people, let alone study for a bachelor's degree, a master's degree, or a doctorate. However, this does not affect Chef Lin's path to self-improvement. He will mainly be responsible for picking up goods and cooking seasonings for a year. Pin——sounds boring, right? However, Chef Lin spent this year carefully studying the specifications, manufacturers, and characteristics of various condiments, laying the foundation for future taste control as a chef. Variety show

Watching "Chinese Restaurant" you can clearly feel the good temperament of Chef Lin. With a unique name, a tall body, neat clothes, a gentle temperament, a gentle temperament, and proficiency in cello, which requires childlike skills, it is very easy for people to think that he was born well. But unlike people who have endured good times and bad for a long time, Chef Lin also possesses the humility and tolerance of outstanding people who have been frustrated. I originally blindly guessed that the chef has a good family background, masters it quickly, and has such a unique temperament due to unique experiences. I didn't expect that I was completely wrong! Suffering is frustrating, but good temperament is actually cultivated by oneself as an adult!

Chef Lin went out to work as an apprentice at the age of 15, and it only took him 20 years to work from the lowest starting point to the top in the field today. In the first year of the apprenticeship, he only worked as a handyman pulling condiments. After the program host heard about it, he immediately asked what does this have to do with you learning to be a chef? Chef Lin explained the characteristics of condiments with different characteristics from different brands since he was in junior high school, laying the foundation for being good at sauces in the future. word mom! Listen to it, is it the temperament of a 15-year-old teenager? What a clever thing this is! I only worked for 9 years and became the head chef of a restaurant when I was just 25 years old.

At this time, Chef Lin took a look at the chefs of five-star hotels and found that their skills were not much higher than those of ordinary chefs. Their advantages lay in their high artistic accomplishment and their knowledge of dishes. Endless artistic creativity. After understanding this, Chef Lin spent half of his salary every month to sign up for tutoring classes. He put aside his feelings and started learning music, calligraphy, painting, computers, tennis... from scratch with a group of children. Everything is lifelike. What kind of iron will is this! Temperament

Chef Lin himself said that he has not cooked by himself for a long time. However, after arriving at "Chinese Restaurant", Chef Lin became the only chef, purchasing, preparing, cooking, and washing dishes. They all need to be done, which is three to four times his usual workload. He got off work at 2:30 before. During the variety show, he had to be busy from morning to 9:30 at night to close the business for rectification. After lunch, when others fell asleep, he had to prepare food and sometimes closed the business. After reorganizing, he still had to prepare the next day's dishes until early morning. Chef Lin said that he had not been so tired in five years.

There is also a story to tell when it comes to purchasing it yourself. In the past, Chef Lin served only high-quality food at the InterContinental Hotel, and his cooking was all at the level of a Chinese state banquet. Naturally, he was also concerned about the quality and quantity of the food. There are certain rules, but for the first big food purchase, Chef Lin encountered various restrictions and the shame of his friends. He was not allowed to buy this and felt that he was wasting his money.

After the purchase was criticized, Chef Lin had to worry about asking Qin Hailu, the financial manager, if he wanted to get a few yuan of his salary. He also proudly showed off to Qin Hailu the kitchenware he rented at a low price. , I feel like I’m asking for compliments.

The most unattractive thing about Chef Lin’s participation in "Chinese Restaurant" is probably that he was manipulated and suppressed by the owner Huang Xiaoming. The dishes must be managed, and the cooking steps must be adjusted by Huang Xiaoming. The problem of buying condiments from a Chinese boss was also questioned by Huang Xiaoming... In short, he will be criticized by the store every now and then, and his wages will be deducted if he does something wrong. Netizens said , a Chinese state banquet chef asked Huang Xiaoming to become a fast food restaurant chef.

Based on the variety show, I think it is not appropriate for Chef Lin to associate with people like Huang Xiaoming. Although he usually gets along, he is very easy to quarrel hahahahahaha. We often see conflicts between him and Huang Xiaoming. Of course It’s all due to the problem of the dishes. I have to admit that from this aspect, it can be seen that Chef Lin is a person who is very reliable about ingredients and considers all aspects. I look forward to whether it is Sichuan cuisine or Chinese cuisine. I must maintain the original ecology, so I am particularly obsessed with Chinese food.

In general, I think Chef Lin has superb cooking skills and a lot of work experience. In addition, he has got rid of the original impression of chefs in many situations. He can keep up with fashion trends and can Connect with the world, be young, and know how to love yourself.