It is best to have a basic foundation when studying in school. If possible, it is better to learn from a master with better skills! Of course, you have to be diligent and well-spoken, so that you can be liked by the master, and then the master will teach you real skills. Where you are lagging behind, you should start with

Start learning by digging out coal ash, and then you will be asked to use a knife to cut vegetables, that is, side dishes, when you have the opportunity. Only when you know how to prepare side dishes will you be allowed to cook on the stove. If you are capable, have good interpersonal relationships, and follow a good chef, you can

Entering the hotel! You must be mentally prepared. You must be able to be hungry, endure, and withstand high temperatures! Only in this way can you become a good chef! 1. Study with an open mind 2. Steal your skills seriously 1. Become the highest state pursued by an excellent chef.

Excellent chefs must have good cooking ethics. Only by cultivating good cooking ethics can chefs succeed and make achievements in the industry.

So: Cooking ethics is the foundation of being a good chef.

How to cultivate good cooking ethics on a square-inch stove?

The fact that I am recognized by everyone in the industry is inseparable from the fact that I demand good cooking ethics from myself.

Good cooking ethics mainly include the following four elements: First, you must love the industry and base yourself on your job.

Only if you love cooking can you devote yourself to this profession. Only if you base yourself on your job as a chef can you continue to gain joy and success in your work.

A chef has to go through a long period of training in different positions such as Shuizan, Jie Gong, Side Dishes, and Stove Station from the beginning of his apprenticeship. The work of each position is to lay the foundation for being a good chef, and the training of each position is

The process must be based on one's own duties, not afraid of getting dirty, not afraid of being tired, and not rushing for success. This is the foundation for cultivating cooking ethics.

The second is to work hard and strive for excellence.

As a chef, you must not be fake at all. Each dish must go through strict procedures. If you omit one step, the dishes will not meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to changes and seek innovation in cooking.

To be a chef, you must be down-to-earth and keep improving.

3. Be modest, prudent and perseverant.

Chinese cooking has a long history, is extensive and profound, and has no limits for every cook. It does not mean that winning a gold medal in a competition or being awarded the title of master in the industry means that you can be high-spirited and worry-free. It can be said that you have reached the pinnacle. You must persevere.

Don’t be arrogant when you win and don’t be discouraged when you lose.

Keep making progress.

The fourth is to be friendly and respectful to our predecessors.

The improvement of people's diet quality lies in the improvement of cooking level. The improvement of cooking level lies in the joint efforts of culinary colleagues. Only by mutual discussion, mutual help and mutual encouragement between chefs can we promote the common progress of the industry.

At the same time, we must realize that the prototypes of most dishes are created by our predecessors, and our skills are the accumulation of experience of our predecessors, so we must respect our predecessors, learn from our predecessors, and work with them in a friendly manner.

2. To be an excellent chef, you must have superb cooking skills.

Culinary skills are the key to a chef's success.

To be a good chef, you must have superb skills.

For example, an excellent Hunan cuisine chef must not only be proficient in Hunan cuisine, but also must be familiar with other cuisines.

How to have superb cooking skills?

First, learning skills must start from scratch.

Learning art is an arduous and long-term process.

The sea of ??learning is boundless, and chefs must be persistent and persistent in learning skills. Don't give up halfway or stagnate. Start from the most basic and basic, step by step, and have an insatiable energy.

Especially now that food consumption is changing with each passing day and customer consumption is diversified, chefs are increasingly required to base themselves on tradition and continue to innovate.

Chefs must have a comprehensive understanding of their learning skills, learn from each other's strengths, learn from others' strengths, and develop comprehensively in theory and practical operations.

The second is to pass on the art with a broad mind.

During my forty years of cooking career, I have trained nearly a thousand students, and more than 100 of them have become senior chefs and the backbone of technical backbones in hotels, guesthouses, restaurants, and restaurants.

I think that after chefs become famous, they must contribute to the advancement of the culinary industry. They must not regard their cooking skills as personal wealth. They must impart their knowledge without reservation to scholars who love their jobs and the industry. For some,

We should cultivate more students and apprentices who are diligent, studious, and have promising development prospects.

3. To be an excellent chef, one must be full of affection for the company and customers.

The emotion I'm talking about means that at work, we should put promotion of development and meeting customer needs first, put personal interests second, and work with emotion.

I think this is an indispensable quality for a qualified chef.

What is emotional work: First, you must have a "family" feeling for the company.

Over the years, I have been rooting for business development.

I believe that a good catering company is inseparable from a team of highly skilled chefs, and a master also needs the backing of a good company. It is the unshirkable responsibility of chefs to make the company bigger and stronger.

At present, some chefs are influenced by society's bad ideas and purely pursue economic interests, which is not good for enterprises.

As a chef, if you can treat your company as your home, invest more, give more, and come up with more ideas and solutions for the development of the company, you will definitely be able to make an extraordinary career in an ordinary position.

The second is to have a "relative and friend"-like friendship with customers.

We often say that the customer is God.

To meet customer needs, we need to observe carefully, carefully study customer psychology, grasp customer consumption trends, and put customers first.