The following experience, for reference.
From the simple to do, while doing the side to summarize the experience: pot of oil, oil to be hot, to put the vegetables down, cabbage, bean sprouts and so on to high-fire frying, almost cooked when the salt, first a little less, taste the salty, not enough and then add. Soy sauce to use good quality, I have used more than 20 years of Haitian brand, but also a friend of the introduction, there are three varieties, there are two will be enough: Extra Gold Standard Soy Sauce King, cold stir-fried vegetables, light color salty; Extra Mushroom Soy Sauce, braised or marinated vegetables when the color with the first little less than the color of your goal some lighter, because you also want to add soya sauce, braised pork or beef and mutton, the best not to put the salt, the main addition of soya sauce. And then buy a bottle of Zhangyu Brand Gold Medal brandy, when the wine with a very good quality, it was originally made for Western food, although the price is more expensive, but each time the amount is very small, generally burning braised meat (preferably with a good five-flower meat), the first oil, hot, put the meat, high-flame stir-fry until the water dries up, add brandy, 500-750 grams of meat plus 3/4-1 cap (brandy bottle cap), stir-fry dry, and then add dark soy sauce - soy sauce, and then put the water, drowning the meat, high Fire boil, change the micro-fire, keep the water in the pot seems to open non-open state, until you feel rotten until, high heat to collect dry water, add pepper a little monosodium glutamate, can be . Introduce a few simple dishes and pasta, for reference: (A) cooking: raw materials also have something to do with it! Eggplants should be long and thin, preferably when they are new (tender). A, the simplest eggplant practice: eggplant cut diagonal knife block, put in the frying pan fried soft, take out the eggplant, the oil out, leave a little, put the minced garlic fried aroma, pour into the eggplant, add Haitian brand soy sauce, simmer on low heat for 1-2 minutes, add pepper and a little monosodium glutamate.
Save oil practice: eggplant cut diagonal knife block, put in the water to soak a few minutes, take out a little Li dry a little, pot of oil (amount and usually stir-fry vegetables about the same), put minced garlic fried incense, pour into the eggplant, stir-fry a few times, add Haitian brand soy sauce, simmering for a few minutes with a small fire, add pepper and a little monosodium glutamate. Second, ribs and kelp soup: raw ribs, kelp and cold water, boil with medium heat.
Almost open, skim off the foam on the surface. Open, change the micro-fire, keep seemingly open non-open state, to the ribs rotten, add salt, can be.
Eat when, in the bowl with pepper, a little monosodium glutamate Three, fresh cuttlefish and dry cuttlefish practice. Hair dry cuttlefish: first put in cold water to soak soft, to a few hours, in the middle of the water can be changed, so that the hair of the cuttlefish chewy.
No alkali. Wash cuttlefish: peel off the film on the cuttlefish, take out the bones and viscera, and wash it.
Fresh cuttlefish practice: green pepper cuttlefish shredded meat: cuttlefish shredded, pot of boiling water, water less many a little more, put the cuttlefish shredded into the water, the water boiled fish out and spare. The water should not be poured out, you can eat below, very fresh.
Tenderloin cut thin, add a little salt and mix well with cornstarch, add a little oil, and then mix well. Put oil in the pot, high heat, oil hot put meat, fried plus green pepper silk, green pepper color, pour into the cuttlefish silk fried, add a little water, add salt, pepper, a little monosodium glutamate (MSG), stir fry a few times.
Dried cuttlefish roasted meat: - burned pork or straight row, no salt. Cuttlefish cut into mahjong-sized pieces.
On the good pork, cut into pieces, pot of oil, first fried meat (ribs), then add the cuttlefish, fried dry water, add good wine, add a little Haitian soy sauce color, add Haitian natural pumping, fry a few times, add water to submerge the fish, with a small fire (keep the water seems to open non-open state) 1-2 hours, you feel rotten on the line, large fire to collect the dry water, do not be too dry, add pepper, a little monosodium glutamate (MSG), a little sugar, add a little bit of scallion. Add a little scallion. End.
Note: There is a dry cuttlefish on the market is very salty (bad quality), that can only soak a little more, and then cooking can not put the old soy sauce, soy sauce. Fourth, stew potatoes: 1 first thick potato slices in a frying pan fried (chopsticks can pass through), then stew.
2 a little longer. Tomato potato soup: first potato slices (to fast, you can cut a little thinner) in the water to cook, never add salt, water open to micro-fire, to fast cooking, change the fire, add tomato slices, cook the red, tomatoes can not cook yellow.
Add salt, pepper, a little bit of monosodium glutamate, can be Five, shrimp cooking: first of all, you have to put the shrimp in a bowl with cooking wine to soak it soft. First, you can burn winter melon, or cook winter melon soup.
Second, good dried tofu, cut into thin strips, put shrimp to cook together. Six, dried scallop cooking: dried scallop diced in a bowl with cooking wine to soak soft, and then steamed over water to rot, or crushed by hand, standby.
Dried scallops buckle radish: on the good radish cut into cubes, put the pan fried, add dried scallops, stewed over low heat, (first do not add salt, dried scallops have a salt taste), add pepper, a little monosodium glutamate, you can. Scrambled eggs with dried scallops: put dried scallops in the beaten egg, scrambled over high heat.
Seven, white cuts of meat: pork thigh, whole boiled, thinly sliced, cut perpendicular to the grain of the pork. Seasonings: Haitian soy sauce, pepper, small sesame oil.
Dipping. Eight, sausage practice: sliced, steamed under water, to be steamed.
You can also, first fried green peppers, and then the steamed sausage into the fried, you can also, in the Dutch beans just listed (this time tender, refreshing), Dutch beans fried steamed sausage slices, do not put pepper. Nine, fried chicken wings: chicken wings cleaned and drained, put salt, pepper, a little monosodium glutamate, marinate for about 1 hour, pour the water out of the marinade, and then put in the egg white drag, and then dipped in bread crumbs, to be dipped tightly, and then put in a frying pan fried, the first a little bit of a smaller fire to deep fry, and then a little bit of a larger fire to make the appearance of a golden brown ten, salted dried fish practices: fish large, salty can burn pork or straight row, no salt.
Diced, pot of oil, fry meat first, then add fish, fry, add good wine, add water to drown the fish, with a small fire (keep the water seemingly open non-open state) 1-2 hours, you feel rotten on the line, large fire to collect dry water, not too dry, add pepper, a little monosodium glutamate (MSG), a little bit of sugar, add a little bit of onion segments. End.
(B) pasta I, the simplest mixing noodles. Boil water, water to be a little more, the bowl put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate, scallions, and then the water below the boil, a little hard a little bit, put in the bowl of a mix.
If it is alkaline water, then you can add a little good vinegar. Remember the sequence of procedures, otherwise the taste will not be the same.
If you add a little bit of good squash diced (to cut their own, finished squash diced is not good), sesame sauce (with sesame oil or cold boiled water diluted, eat now adjusted), taste better. Second, tomato and egg soup noodles: first scrambled eggs, add water, put tomato slices, put salt, water open noodles until cooked, add pepper MSG.
Third, fried noodles: baby bok choy, shredded meat, shredded mushrooms. Below, a little harder.
Fish out, put cold water rinse, Li dry water. High heat, first fried shredded meat.
2. Some knowledge about the chef
Ginger is an indispensable spice in many dishes, but how to use it, but not everyone must know.
The right amount of ginger can make a dish more fresh and colorful, but the opposite will be a mistake. We will often encounter some problems in cooking: such as fish round in the fish paste mixed with ginger and onion juice, and then put other seasonings stirred vigorously, squeezed into the fish round, you can receive the effect of fresh and tender, white color.
If the ginger chopped into rice-like, mixed into the fish made of fish round, eat in the mouth will be pad teeth spicy mouth, and dark color, taste is not good. Another example is that before burning fish, ginger should be put into a small amount of frying pan stir frying pot, after the fish frying branding on both sides, and then add water and a variety of seasonings, fish and ginger with burned to cook.
This is not only fried fish with ginger does not stick to the pan, and can be deodorized to solve the fishy; if the ginger and fish under the same or do cooked after the withdrawal of ginger rice, the effect is not good. Therefore, depending on the specifics of the dishes in cooking, reasonable and skillful use of ginger.
3. What is the basic cooking theory
One-year cooking class: to train the national qualification chef as the standard, the students through a year of cooking theory and skills practice, will be fully familiar with the "Introduction to Cooking", "Cooking Raw Materials", "Cooking Technology", "Cooking Nutrition and Hygiene", "Catering Management", "Costing" and other knowledge.
Systematic mastery of raw material identification and cooking (dry material up hair, the whole material out of the bone, etc.) and special flavor modulation, hot pot, dry pot pot casserole, pot, pot, pot production, Cantonese representative dishes, fashionable dishes, the eight classic dishes cooking, all kinds of banquets, fruit and vegetable carving, color platters and other sets of technology. This class focuses on both cooking skills, but also highlights the comprehensiveness and practicality of the technology.
Students can also choose to learn according to the needs and preferences of brine, point, skills in any two skills. Tuition: 2000, internship fee: 3280 yuan Cooking short-term class class setup: 40 days of basic cooking class allows students to learn from the knife, frying and other basic skills, systematic mastery of raw materials, cutting, fire, oil temperature, sizing, paste, seasoning, soup making and dozens of cooking techniques and hot and cold dishes plating techniques, supporting the study of dishes in Guangdong, Gui cuisine, taking into account local specialties, flavors.
Ensure that students can independently operate dozens of different grades of dishes. Tuition: 480, internship fee: 480 yuan, 120 yuan miscellaneous fees 60 days for further study and certification class: systematic study of various raw material knowledge and unique cuisine, comprehensive teaching of Gui, Cantonese classic dishes, the eight cuisines of the fashionable popular dishes, innovative flavors around the dishes and hot dishes and hot dishes, color platters, banquet combinations, costing, nutrition and hygiene, food and beverage management, etc., and to master the operation of the management of hotels, hotels and masters of the masterpiece of masterpieces to let students graduate from the National Culinary Institute to reach the level of "the national cooking", and to ensure that the students are able to meet the requirements of the National Culinary Institute of the United States. Students graduated to the "national culinary vocational skills appraisal standards" provisions.
Tuition: 580, internship fee: 640 yuan, miscellaneous fees of 120 yuan above two classes of one-time enrollment is charged only 1980 yuan Carving class (30 days): teaching the "Southern School" carving method: bubble flavor carving, agar carving, flower clay carving method, systematic study of flowers, birds, fish, insects, beasts, dragons and phoenixes, people, melon lamps, pavilions and pavilions and combination of whole carving, booth design and so on. The techniques of combination carving and booth design are unique, quick and simple, realistic and easy to learn and understand. (Cooking two classes of students transferred to this class to learn, only the internship fee, other costs are free.)
Tuition: 280 yuan, internship fee: 300 yuan, miscellaneous fees: 100 yuan Chinese pastry class 30 days According to the "National Chinese pastry skills" organization teaching to cultivate qualified pastry chef as the standard, systematic teaching of famous food around the country: doughnuts, rice noodles, packages, cakes, cakes, dumplings, ramen noodles, tea points, such as Beijing, Suzhou, Canton, the palace snacks nearly a hundred kinds of comprehensive study of the production principles and process, (Cooking two classes of all students transfer to this class, only charge a practice fee, other fees are free. (Cooking two full classes or pastry class students to transfer to this class, the tuition fee is completely free of charge.) Tuition: 480 yuan, internship fee: 460 yuan, miscellaneous fees: 40 yuan Western-style pastry class (baking class) 30 days According to the "National Western-style (baking) pastry skills" organization of teaching to cultivate the qualification of pastry chef as the standard, systematic teaching of the principles of baking, puffing, crispy, etc., a comprehensive study of cake (batter, chiffon, milk foam, crunchy class, laminating cakes, etc.), bread (French bread, toast, burger, Korean-style baked bread), and bread (French bread, toast, hamburger, Korean-style baked bread), and the production process. The bread (French bread, toast bread, hamburger, Korean baked bread, soft bread, etc.), pastry (wife cake, chicken pie, pizza, jelly, puff, cookies, tarts, etc.) nearly a hundred kinds, (cooking two classes of the whole study and the point of the class students transferred to this class, the tuition fee is completely free).
Tuition: 480 yuan, internship fee: 700 yuan, miscellaneous fees: 80 yuan Bartending class (30 days) Systematic study of the basics of drinks, fruit platters, Chinese and foreign liquor identification, Chinese cocktail wine, Western pre-dinner wine, accompanied by wine, wine and other liquors such as post-dinner alcohol modulation and drinking, bar management, cocktail party planning and production of a full set of technology. (Cooking two classes of full students transferred to this class to learn, only charge internship fee.)
Tuition: 380 yuan, internship fee: 380 yuan Barbecue class 30 days to Cantonese-style barbecue and brine-based, comprehensive teaching of barbecue (roast duck, roast suckling pig, barbecued pork, etc.) Soy sauce brine (soy sauce chicken, marinated pig's feet, etc.), salt baked (salt-baked chicken, etc.) and all over the country and the United States and the full set of cold cuts, platters and other technologies. Students daily hands-on practice, graduated from both independent business, but also capable of high-standard hotel brine work.
(Cooking two classes of the whole student transfer to this class study only charge internship fee.) Tuition: 380 yuan, internship fee: 600 yuan Cake framing class 20 days teaching Hong Kong and Taiwan framing technology, face-to-face, hand-to-hand demonstration, practice teaching method, so that students from the types of cake decorating tools and materials, processing, nature and use of learning, comprehensive mastery of the cake conceptualization and modeling, layout design, the overall decorative techniques.
The students will be able to decorate characters, animals and scenery in a natural, concise, bright, colorful and outstanding way. (pastry class transferred to the cake mounting class, tuition, miscellaneous fees are completely free) Tuition: 200 yuan, internship fee: 680 yuan, miscellaneous fees: 60 yuan Food platter class (art platter class) 30 days Let the students from the platter significance, characteristics, types; raw materials production; knife knife skills; production principles, techniques, steps and so on, to fully grasp the four (arc, parallel, leaf, wing-shaped) common platter molding method, the five (single platter, double platter, assorted platter, flower platter), the platter, the platter, the platter, the platter, the platter, the platter, the platter, the platter, the platter, the platter and the platter, the platter, Double spelling, assorted spelling, color spelling, fruit spelling) cold spelling specific method.
Learning works of art, vivid image, the students in the future development until the role of twice the result with half the effort. (Cooking two classes of the whole school only charge internship fees, other costs are free of charge) Tuition: 280 yuan, internship fee: 280 yuan, miscellaneous fees: 60 yuan Western cooking class 20 days Professor of the basic knowledge of Western cuisine; the characteristics of the dishes of various countries; commonly used equipment, tools, the use and maintenance; knowledge of Western raw materials; vegetables, livestock, poultry and other raw materials processing methods; basic cooking techniques; salads, sandwiches, hamburgers, pizzas, steaks, fried products, Fried rice production; France, Britain, Italy, Germany, Russia, the United States and other countries popular cold and hot dishes production.
(Cooking two classes of all students transferred to this class study, only the internship fee, other costs are free) Tuition: 380 yuan, internship fee: 580 yuan, miscellaneous fees: 100 yuan TC elite class: skills + qualifications characteristics of the class: intermediate skills + intermediate skills qualifications, a high starting point for the training, employment - employment rate of 100%, the professional counterpart rate of 100%. Professional matching rate of 100% Learning content-- Theory content: 1, Introduction to Cuisine 2, Culinary Raw Materials 3, Culinary Techniques 4, Culinary Raw Materials Processing Craft 5, Banquet Knowledge 6, Culinary Nutrition and Hygiene 7, Culinary Service and Management 8, Catering Cost Accounting 9, Pastry Production Craft 10, Public **** Relations 11, Culinary Aesthetics 12, bartending knowledge 13, Western-style pastry 14, calculation.
4. Cooking knowledge, family dishes, the more complete the better
Basic family dishes introduced 6 types of cooking methods: love the kitchen, love cooking, want to promote from a good housewife to become a skillful housewife, the choice of handy pots and pans is very important.
What kind of pots and pans should you choose for all kinds of cooking? What are the materials of the pot? And what are the careful and thoughtful design can help us better play cooking? Quickly 360-degree full understanding of them! Cooking Method 1 Frying Frying means heating a small amount of oil in a pan and then putting food in it to cook it. When heated, the oil is at a higher temperature than when cooked in water, so frying food tends to take less time.
Cast iron skillet When you make your own steak at home, the cast iron skillet is the most popular, it is concentrated in the bottom of the heat surface, can be uniform, slow and continuous heating, well patterned bottom of the pan can also keep the oil, so that the oil is separated from the meat. This allows fresh beef to sizzle, but also ensures the health and nutritional value.
Non-stick pan It's important to prepare a well-balanced breakfast for yourself and your family early in the morning, with a few slices of whole-wheat bread, a glass of milk, and an omelette, which is nutritious and comprehensive. To prepare breakfast in a short period of time, a skillet with non-stick coating is perfect. It heats up quickly, evenly, and is easy to clean, so you will never waste your precious time in the morning.
Cooking method 2 stew The raw materials plus soup and seasonings, high heat after boiling, turn to medium-low heat for a long time to cook into a dish cooking method. Cast iron stew pot Beef and other food, along with the soup into the stew pot with a certain depth, generally need to be burned for a long time in order to achieve a soft and tender taste, so the lid of the pot is very important to seal, water vapor can be locked in the pot, the food does not become dry, but also to achieve the purpose of saving fire.
The lid not only locks in the water vapor, but also keeps the flavor in the pot, so as not to make the house full of spices. Casserole Stewing food in a casserole with less metal preserves its original flavor.
Not only that, the casserole is also rich in a variety of trace elements needed by the human body, can decompose fat, reduce cholesterol content, reduce grease. And the casserole is well insulated for the freezing winter weather.
Cooking method 3 fried Fried is a traditional Chinese cooking method, the pot put a small amount of oil on a high flame to cook quickly, stirring, turning the pot. During frying, the food is always in motion.
Stainless steel Chinese frying pan If you often need to stir-fry on high heat, we recommend using a Chinese frying pan, the curved bottom of the pan is more suitable for open-flame stoves, the flame can surround the entire bottom of the pan, so that the pan is fully heated, and the food is cooked through stir-frying. The last process of cooking chicken stewed potatoes, braised pork and other delicacies is to collect the juice over a high fire, so you can imagine how important the flavorful juice is for a dish, how can you collect the juice? The Chinese arc shaped wok is the most suitable, the arc design can lock all the water contained in the food in the wok, and really make the juice flavorful.
Stainless steel Western-style frying pan Western-style frying pan is more suitable for families who prefer clean, and often cook vegetarian dishes. You don't need to preheat the wok, pour in the oil, add the vegetables, cover the wok with a lid, and finally turn on the fire.
The dish is ready when the lid floats or steam rises from the edges of the wok. If the vegetables are freshly washed, you can put them in the pot without adding more water; if they have been washed for a while, then you need to add some water.
Cold oil and cold pot to cook vegetables, and cover the pot, not only can avoid oil droplets splashing, but also can reduce 70% -80% of the fumes. Cooking method 4 fried Fried, fried, is the knife treatment of shaping or shaping of raw materials into a large number of hot oil heated cooked, so that the finished product to achieve or burnt crisp or soft or crispy and other different textures of the cooking method.
Stainless Steel Deep Fried Food Basket When frying French fries and fish fillets, the food needs to be completely immersed in oil, and after frying, it has to be drained before continuing to eat. Using stainless steel deep pot with deep frying food basket, after the food is fried, the basket will be carried out directly on the line, eliminating the need to fish out the food from the hot oil, making the cooking process safer and faster.
Cooking Method 5 Steaming Steaming refers to the process of placing seasoned food ingredients in a vessel and then placing it in a steamer to make it mature. Double Double Bottom Steamer Traditional steamers have two or three layers, and although they steam a lot of things, it is more cumbersome to remove the food from the pot, and you can accidentally get scalded by the heat.
Double double bottom steamer can solve this problem, two layers of space can still steam a lot of food, the most important thing is that the upper and lower bottom can be split, steam a small amount of food can be used only one layer of the outside of the pot with a handle, do not have to worry about being burned. High-speed Instant Pot As an upgraded product of the pressure cooker, the high-speed Instant Pot takes less time to cook food, and it has multiple safety valves for more peace of mind.
When cooking 3-in-1 food in a high-speed Instant Pot, the bottom layer has the highest temperature to put in hard-to-cook meats, the middle layer steams rice, and the top layer has the lowest temperature, but it can also finish steaming eggs, steaming fish and other food. Cooking Method 6 Boil Boil is the technique of putting the processed raw materials into the sufficient amount of soup, heating with different heating time, when the raw materials are ripe, you can get out of the pot.
Stainless steel deep soup pot Porridge and thick soup are both nourishing and stomach-healthy food, and when cooking such food, it is best to choose stainless steel. With relatively thick walls, the pot heats evenly and does not burn easily.
The built-in lid of the soup pot is tightly coupled with the pot body, which prevents water from overflowing, and the nutrients are not easy to be lost during the cooking process. If you are cooking more food you can use a deep soup pot, if it is a meal for one or two people, a shallow soup pot will do the job.
5. What is the most basic to be a chef
1 Learning with an open mind 2 Stealing the art seriously I. To be a good chef to pursue the highest level.
The excellent chef must have good cooking morality, cultivate good cooking morality in order to make the chef to success, in the industry to make a difference. So: cook moral is when a good chef's fundamental.
How to cultivate a good cook on the square inch stove? I have been recognized in the industry, with their own good cooking virtues to require themselves is inseparable. Good kitchen ethics mainly include the following four elements: First, we must love the industry, based on their own duties.
Only love this line of cooking, only to do this line of work, only based on the chef's own duties, will continue to work in the joy, success. A chef from the apprenticeship to experience from the water miscellaneous, decongestion, food, stand stove and other different positions of the long grind, each position is working for a good chef to lay the foundation for the process of exercise in each position must be based on their own duties, not afraid of dirty, not afraid of tired, can not be in a hurry to get the job done, which is to cultivate the fundamental culinary virtues.
Secondly, we must work hard and strive for excellence. Do not do chef half false, each dish must go through a strict process, save a process, the dishes can not meet the quality requirements, at the same time, the tastes of diners are constantly changing, chef cooking must also be responsive to changes, seeking innovation, into a chef to do a chef must be down-to-earth, keep improving.
Third, we must be modest and prudent, perseverance. Chinese cooking has a long history, profound and profound, for each of them from the cooks are not endless, not in the competition won the gold medal, in the industry was awarded the title of master can be high, can be said to be the peak, must be persistent, do not be proud to win, not discouraged by the defeat.
Fang keep progress. Fourth, we must be pro and peers, respect for predecessors.
Improvement in the quality of people's diet, in the improvement of the level of cooking, cooking level improvement, in the culinary counterparts of the *** with the efforts of the chefs to discuss with each other, help each other, encourage each other to promote the industry's *** with the progress. At the same time, we have to realize that most of the original shape of the dishes are created by the predecessors left behind, our skills are the accumulation of experience of the predecessors, so we have to respect the predecessors, learn from the predecessors, pro and peer.
Second, to become an excellent chef must have excellent cooking skills. Cooking is the key to the chef based.
To become an excellent chef, must have exquisite skills. For example, an excellent Hunan cuisine chef, not only to be proficient in Hunan cuisine, but also must be familiar with other dishes.
How can we have excellent cooking skills? The first is to learn the art from scratch. Learning the art is a hard, long-term process.
Diligence is boundless, chefs should be persistent, perseverance, do not give up halfway or stagnation, from the most basic, the most basic to do, one step at a time, there is a never-knowing drill. Especially now that food and drink consumption is changing rapidly, the diversity of customer consumption, more demanding chefs based on tradition, innovation.
The chef to learn the art of integration, take the long and the short, the diversity, in the theory and practice of the full development of the operation. The second is to pass on the art with a big heart.
I'm in the forty years of cooking career, *** training students nearly a thousand people, of which more than 100 people become senior chef, and become a hotel, hotel, hotel, restaurant, the backbone of the middle technology. I think the chef became famous, but also to contribute to the development of the culinary cause, can not regard their own culinary skills as a personal wealth, to be unreservedly self-knowledge, imparted to the love of the job, love of the industry to learn the art of a number of hard-working, promising students, apprenticeships should be cultivated more.
Third, to become an excellent chef must be full of feelings for the business and customers. I talked about feelings, that is, in the work to promote the development and meet customer needs in the first place, personal interests behind, with feelings work.
I think this is a qualified chef indispensable quality. What is full of feelings of work: First, the enterprise should have a "family" feelings.
Over the years, I have been rooted in business development. I believe that a good catering business can not be separated from the chef team with excellent skills, the same masters also need a good business backing, to make the enterprise bigger and stronger is the responsibility of the chef.
Currently, some chefs are affected by the influence of social bad ideas, purely economic benefits for the pursuit of goals, which has been unfavorable to the enterprise. As a chef, if you can treat the enterprise as a home, more input, more pay for the development of the enterprise, more ideas, more ways, will be able to make extraordinary career in ordinary positions.
Second, the customer should have "relatives and friends" like friendship. We often say that the customer is God.
To meet the needs of customers, we need to carefully observe, carefully study the customer's psychology, grasp the customer's consumption tendency, the customer in the first place. Work, full of customers, "relatives and friends" like friendship, can come to the enterprise dining elder customers, like their parents, teachers, leaders like treatment; to the younger generation of customers, like treating their own children like treatment, I think the chef to produce dishes will certainly be able to play out the highest level.
Fourth, to become a good cook must have a good mood. Product quality is the lifeline of the enterprise.
The chef as a direct producer of dishes, in the cooking process, if there is no good mood and healthy mind, the quality of the dishes will certainly be affected, thus leaving a bad impression on customers, affecting the reputation of the enterprise. How can the chef do to have a good mood at work? One is to have a high sense of responsibility and strong dedication.
To recognize the importance of their own work in the enterprise, to recognize the impact of the quality of the dishes on the economic benefits of the enterprise, to work with an extremely responsible attitude, the work embodies a strong sense of commitment and pragmatic dedication to work, to maintain a healthy state of mind. Secondly, do not bring the unpleasant mood outside the work to work, people in the social environment, the mood of the outside world is greatly affected by the family conflicts, friends misunderstandings, illnesses and other factors may affect people's mood.
At present, Chinese cooking is not a standardized operation. Imagine a chef at work, the mood is disturbed by unpleasant factors outside the work, how can the quality of the dishes be guaranteed? Therefore, the chef should overcome these bad moods, enhance psychological tolerance, improve psychological quality and maintain a good state of mind.
"Kitchen ethics, culinary arts, feelings, mood" is a good chef's necessary qualities. An excellent chef must use their own practical actions, table morning in words and deeds, in order to make themselves in the culinary industry has a more brilliant future.