I am a cold dish chef

Let me tell you something

If you are a cook, I think this job is ok. Clean, not as dirty as hot dishes and pasta, less oil smoke, and less dirty overalls.

A cold dish carver must learn, because cold dishes have fruit platters, which require your carving skills, and some cold dishes will also be applied to carving techniques.

One of the cold dish chefs is carving, and the other is that you have to know the brine. Chaozhou brine dishes are very important. Although they are old dishes, many people like to eat them. In most star-rated hotels, cold dish chefs must know the brine.