(1) Learn art from scratch. Starting from the most basic stage: the basic skills of water mixing, killing, heavy lotus, thawing and other stages are essential. Nowadays, many people who have just entered the kitchen from chefs want to cook directly on the stove, saying, "The water is mixed, and killing things is tiring and dirty. What's the use of learning it? " Learning art is a hard and long process, which requires one step at a time, perseverance and perseverance, and you can't give up halfway.
(2) We should base ourselves on our own positioning and blaze new trails. How to innovate? Cooking workers should learn from each other's strengths, practice their internal skills, combine theory with practical operation, and gather new ideas, new concepts, new raw materials and new techniques to form a new cooking skill. Innovation is not to cut corners. The innovation of many chefs is to taste what sells well in other hotels. When I came back, I changed the name of the dish and made a slight makeover, which became an innovative dish. I think it's not an "innovative dish", but a "junk dish".
(3) Be broad-minded, and carry forward and pass on the cooking career after the chef becomes famous. You should be able to impart skills to learners without reservation.
Chef:
An excellent chef must have excellent cooking ethics. Some chefs are highly skilled, but lack cooking professional ethics. There are many elements in a good chef's morality: "Love one's job, work hard, be modest and prudent, persevere, strive for perfection, observe dietary requirements, be friendly with peers, respect the seniors and love the younger generation. If chefs want to provide customers with safe, hygienic, scientific and reasonable dishes, let's see some chefs add hydrogen peroxide to halogen products to make them bright and white. Adding cherry millet shells to soup makes diners addicted and so on. The improvement of cooking level lies in the joint efforts of chefs. Cooks can communicate and discuss with each other, and learning can promote the progress of diet. At the same time, China's cooking is extensive and profound, and there is no end to learning. Some chefs became famous, or won medals in competitions, and began to be aloof and treat their peers with an attitude of rejecting others.
Loyalty:
An excellent chef is not allowed to treat his own enterprise with a high sense of responsibility and loyalty, because an excellent chef should have a good catering enterprise as the backing to provide a good platform for its development, and a good catering enterprise cannot do without a skilled chef. Now some chefs only pursue immediate interests, regardless of the interests of enterprises. As a chef, if they can take charge of the enterprise, pay more for the enterprise and give more suggestions, I think they will be able to make the highest level when cooking.
Mentality:
An excellent chef must have a good and healthy attitude. The quality of dishes is the magic weapon for catering enterprises to survive. Chefs must keep their own position and mentality in the process of cooking dishes, otherwise the quality of dishes will not be guaranteed, leaving a bad impression on diners and affecting the survival of enterprises. How to maintain a good attitude;
(1) Have a healthy and positive spirit of ownership, realize that I am the owner of the enterprise, work with an extremely responsible attitude, and take every detail seriously.
(2) Have a high sense of professionalism and responsibility, and do things with "heart" to ensure the quality of dishes; Only by respecting your post can you be full of fighting spirit, enthusiasm and creativity in your work.
(3) Don't bring personal affairs and complaints outside work to work. Therefore, in the social circle, the outside world has a great influence; Family conflicts, friends disputes, unsatisfactory work and many other factors may affect people's mentality. If a chef has a wrong attitude at work and bad factors outside work interfere with his mood, how to ensure the quality of dishes? Therefore, chefs must correct their mentality, overcome bad emotions, strengthen their psychological endurance, improve their psychological quality and maintain a healthy and good mentality.
China is building a healthy and harmonious society and advocating healthy and green food. Let's keep pace with the times, pay attention to the four elements of "cooking, kitchen ethics, loyalty and mentality" and become an excellent and qualified ...
Question 2: Learn from the chef, which is better, school or hotel? 10 hotel, of course. I learned it at school before. You can't learn anything after spending so much money. You just give lectures on theory every day. It sounds awesome, but working in a hotel is not necessarily, because chefs can learn by skill. Moreover, the hotel still has wages, so it is enough to earn less money to support yourself. Moreover, the certificate you mentioned is useless at all, even if you use it, you can take the exam yourself! !
Question 3: I am only engaged in how to do a good job as a cook.
To be an excellent chef, you must have excellent skills, not only your own most exquisite dishes, but also the cooking skills of other dishes, so that you can stand on your own feet and innovate. How can we have excellent technology? (1) Learn art from scratch. Starting from the most basic stage: the basic skills of water mixing, killing, heavy lotus, thawing and other stages are essential. Nowadays, many people who have just entered the kitchen from chefs want to cook directly on the stove, saying, "The water is mixed, and killing things is tiring and dirty. What's the use of learning it? " Learning art is a hard and long process, which requires one step at a time, perseverance and perseverance, and can't give up halfway. (2) We should base ourselves on our own positioning and blaze new trails. How to innovate? Cooking workers should learn from each other's strengths, practice their internal skills, combine theory with practical operation, and gather new ideas, new concepts, new raw materials and new techniques to form a new cooking skill. Innovation is not to cut corners. The innovation of many chefs is to taste what sells well in other hotels. When I came back, I changed the name of the dish and made a slight makeover, which became an innovative dish. I think it's not an "innovative dish", but a "junk dish". (3) Be broad-minded, and carry forward and pass on the cooking career after the chef becomes famous. You should be able to impart skills to learners without reservation.
(2) Kitchen ethics
An excellent chef must have excellent cooking ethics. Some chefs are highly skilled, but lack cooking professional ethics. There are many elements in a good chef's morality: "Love one's job, work hard, be modest and prudent, persevere, strive for perfection, observe dietary requirements, be friendly with peers, respect the seniors and love the younger generation. If chefs want to provide customers with safe, hygienic, scientific and reasonable dishes, let's see some chefs add hydrogen peroxide to halogen products to make them bright and white. Adding cherry millet shells to soup makes diners addicted and so on. The improvement of cooking level lies in the joint efforts of chefs. Cooks can communicate and discuss with each other, and learning can promote the progress of diet. At the same time, China's cooking is extensive and profound, and there is no end to learning. Some chefs became famous, or won medals in competitions, and began to be aloof and treat their peers with an attitude of rejecting others.
(3) Loyalty
An excellent chef is not allowed to treat his own enterprise with a high sense of responsibility and loyalty, because an excellent chef should have a good catering enterprise as the backing to provide a good platform for its development, and a good catering enterprise cannot do without a skilled chef. Now some chefs only pursue immediate interests, regardless of the interests of enterprises. As a chef, if they can take charge of the enterprise, pay more for the enterprise and give more suggestions, I think they will be able to make the highest level when cooking.
(4) mentality
An excellent chef must have a good and healthy attitude. The quality of dishes is the magic weapon for catering enterprises to survive. Chefs must keep their own position and mentality in the process of cooking dishes, otherwise the quality of dishes will not be guaranteed, leaving a bad impression on diners and affecting the survival of enterprises. How to maintain a good attitude: (1) Have a healthy and positive sense of ownership, realize that you are the owner of the enterprise, work with an extremely responsible attitude and take every detail seriously. (2) Have a high sense of professionalism and responsibility, and do things with "heart" to ensure the quality of dishes; Only by respecting your post can you be full of fighting spirit, enthusiasm and creativity in your work. (3) Don't bring personal affairs and complaints outside work to work. Therefore, in the social circle, the outside world has a great influence; Family conflicts, friends disputes, unsatisfactory work and many other factors may affect people's mentality. If a chef has a wrong attitude at work and bad factors outside work interfere with his mood, how to ensure the quality of dishes? Therefore, chefs must correct their mentality, overcome bad emotions, strengthen their psychological endurance, improve their psychological quality and maintain a healthy and good mentality.
Question 4: How to be a good cook and become a senior chef?
I. 20 years' experience as a chef
To be the highest level pursued by an excellent chef. Excellent chefs must have good cooking ethics. Only by cultivating good cooking ethics can chefs achieve success and achievements in the industry. Therefore, the virtue of cooking is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I am recognized by everyone in the industry, and I can't do without asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements:
First, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it. Only when you are based on your work as a chef can you be happy and successful in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove and so on. The job of each position is to lay the foundation for being a good cook. The exercise process of each post must be based on its own post, not afraid of being dirty, not afraid of being tired, and eager for success. This is the basis of cultivating chef's morality.
The second is to strive for Excellence. To be a chef, you must not have a holiday. Every dish has to go through a strict process. Without one process, the dish can't meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be chefs, they must be down-to-earth and strive for perfection.
Third, be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end. If you don't win the gold medal in the competition, you can be carefree if you are awarded the title of master in the industry. It can be said that you have reached the peak, so you must persevere, win without arrogance and lose with grace. The party keeps making progress.
Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality lies in the improvement of cooking level, which lies in the joint efforts of cooking colleagues. Only by discussing, helping and encouraging each other can chefs promote the development of the industry. At the same time, we should realize that the prototypes of most dishes are created by predecessors, and our skills are accumulated by predecessors' experience, so we should respect our predecessors, learn from them and be friendly to our peers.
Second, to be an excellent chef, you must have superb cooking skills.
Cooking is the key to a chef's foothold. To be an excellent chef, you must have superb skills. For example, an excellent chef of Hunan cuisine should not only master Hunan cuisine, but also bypass other cuisines. How can I have superb cooking skills? First, learn art from scratch. Learning art is a hard and long-term process. There is no limit to learning the sea. Chefs should persevere and persevere in learning skills. Don't give up halfway or stagnate. Start with the most basic things, step by step, and have an insatiable enthusiasm. Especially now, food consumption is changing with each passing day, and the diversification of customer consumption requires chefs to base themselves on tradition and innovate constantly. Chefs should master their own skills, learn from each other's strengths, learn from each other's strengths, and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. It is believed that a chef should contribute to the development of cooking after becoming famous. He shouldn't regard his cooking as his personal wealth. He wants to pass on what he knows to people who love his job and industry without reservation, and train more studious students and apprentices.
Third, to be an excellent chef, you must be full of affection for the enterprise and customers.
When I talk about feelings, I want to give priority to promoting development and meeting customers' needs in my work, putting my personal interests behind me and working with feelings. I think this is an indispensable quality for a qualified chef.
What is emotional work? First, you should feel "home" to the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise is inseparable from a team of highly skilled chefs, and it is the unshirkable responsibility of chefs to make the enterprise bigger and stronger. At present, some chefs are influenced by bad social thoughts and simply pursue economic interests, which is not good for enterprises. As a chef, if you can take charge of the enterprise, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will certainly make extraordinary career in an ordinary post. The second is to have "friends and relatives" friendship with customers. We often say that the customer is God. To meet the needs of customers, we need to observe carefully, study customer psychology carefully, grasp customer consumption trends, and put customers first. At work, I am full of "friends and relatives" friendship with my customers, and I can regard the elderly customers who come to the company for dinner as my parents, teachers and leaders. Treat young customers like their own children. I ... >>
Question 5: How to be a chef Reply: A chef has three realms: the first one is called "imitation", that is, learning with others. When someone else cooks a good dish, you try your best to "clone" it with the goal of being exactly the same as others. This is the most elementary realm of chefs, but it is also a realm that every chef can't bypass. The second "realm" is called "showmanship", which shows your skills and tries to get recognition and appreciation from others. This is a sign of a certain strength, but its focus is still on the word "obvious", and it has not yet reached the realm of "mastery, mastery". The third realm is called "suitable for customers", that is, you can adjust your skills and innovate dishes anytime and anywhere according to customers' needs and preferences, so that your skills can perfectly match the needs of the market. I think this is the highest level of a chef.
1。 Can bear hardships. Not afraid of dirty and tired. 2。 Since you are an apprentice. Listen to the master. Never top (even if he is wrong) 3. Pay more attention to the cuisine. For what you don't know. Ask if you can. If you can't ask, just take a peek. 4。 The master led the children. Practice depends on individuals. Unless the host likes you very much. Otherwise, I wouldn't teach you by hand. Try to take notes. This will be of great help to you in the future. 5。 Each store has its own characteristics more or less. I feel that I have the strength to do a good job in one store's cuisine (half a bucket of water is not enough) and change stores to learn new cuisines. The kitchen conspiracy is very serious. You are just an apprentice. Stay out of this. Do your job well. For what you said, how many years will it take to get started? It depends on the following points: 1. Do you study hard? 2。 Did the master teach with his heart? 3。 There is a lot of work in the kitchen. Chinese food: handyman. Swimming pool. Change the cutting method of side dishes. Salt water. Cold dishes. Copy the pot. . . Finally, master. Japanese food: Sushi. Iron plate furnace, oven, blast furnace. Stove soup. Supply vegetables. Dish surface. . . Korean food is divided into cold dishes. Soup department. Meat department. The cake department. . Wait a minute. . Otherwise, every position should be down-to-earth. You won't start. Finally, a word of caution: to lie to others is to lie to yourself. Ask if you don't understand. Some teachers don't talk until you ask them. You asked, but he didn't say. It depends on your practice.
There is an old saying in China that "things are like pedestrians" and "everything depends on human effort", which means that people make the best use of their talents. A good chef is the key to the survival and development of a restaurant. Dining revolves around the guests and the chef revolves around the dishes. A store depends on quality, and a city depends on variety. The competition in the catering market is mainly the quality and variety of dishes. The quality of dishes is the core of catering management and the basis of catering benefits. Chef is the creator and processor of dishes. The quality of the chef fundamentally determines the quality of the dishes, which shows that the competition in the catering market is mainly the quality of the chef. He is also a qualified cook. With technical authority, organizational management ability, good professional ethics, loyalty, dedication, quality, credibility, respect for teachers, unity and cooperation, initiative, pioneering and innovative, law-abiding, pay attention to public morality, can fully mobilize, play and tap the maximum potential of each employee. With its advantages, everyone can be idle, idle, idle, think about technology and quality, and strive to be perfect. Chefs and chefs have the responsibility to use reasonable materials, mix well, improve the quality, serve in time, control the order and innovate dishes, prevent out-of-stock and broken files, and check the quality of dishes. 】 Cantonese Forum, Chef Forum-How to check the chef's dining entrance? We must follow objective truth. It is to inherit the characteristics of traditional dishes (that is, the essence of Shandong cuisine, Sichuan cuisine and other dishes), give play to the advantages of new dishes, and combine the characteristics and characteristics of China, West, South and North; The dishes are solid and flashy, pay attention to taste and image, follow the principle of dietotherapy, and balance fish, eggs, meat, vegetables, bacteria and nutrition. Cantonese Forum, Chef Forum-Chef's Catering Portal is always the direction that chefs talk about and pursue. The quality of their cooking depends on the management level of the hotel, the skills, professional ethics and working attitude of the chefs. Learn new tastes, new routines and new technologies, and don't dwell on the pursuit of orthodoxy and authenticity. This original view must be changed and keep pace with the times. Cooking, like other things, can't be wishful thinking, and accepting new dishes is the consistent demand of diners. /Cantonese food forum, food culture, chef's website, chef, cooking, catering, cooking, Chinese food, western food, gourmet, encyclopedia of contemporary famous chefs in China, famous chef shops in China, local cuisine, food culture, catering information, food health, catering celebrities, catering shops and dishes should be novel and unique, elegant, hygienic, surprising, quality-oriented, innovative and changeable. & gt
Question 6: What are the advantages of being a chef? First, advantages:
1, chefs will never be eliminated by society. People are iron, rice is steel, and people want to eat.
2. Chefs have a wide range of work. There are cooks everywhere, and chefs are needed everywhere.
3. There is a huge room for the development of chefs: the innovation of dishes and the collocation of nutrition will never be capped.
4. The older the chef, the more valuable he is: unlike many industries, he can only eat youth meals, and youth has no place to live.
Second, the shortcomings:
1, poor working environment.
2, easy to get fat, leading to high blood pressure and cardiovascular disease.
3, lampblack has an impact on the lungs.
4. Low social status.
5. Work is unstable.
6, not clean, a little dirty.
Question 7: What are the advantages of being a chef? A special image:
The cook stayed in the kitchen all day, so there was no wind or rain. One by one, the maintenance is particularly good, and they are all fat in vain! It is conducive to establishing the image of a successful man as "big head and thick neck, and he will get angry if he doesn't pay much". It is also common to be mistaken for a big money by others.
Second, it has a special position:
As the saying goes: "the country is people-oriented, and the people take food as the sky." Ha ha! ~ See, people all over the country regard chefs as the sky, and it's hard to be proud of being a chef. In addition, chefs are also "top ten high-paying jobs". The future is bright ... maybe the executive chef of Diaoyutai State Guesthouse will be Dangdang. .......
Three particularly miserable wives:
The chef is full of smoke every day, deeply aware of the difficulty of cooking, and always rushes to cook and wash dishes when he gets home. Make a few special dishes for my wife every day to fill her mouth and make her fat in vain. Although people advocate losing weight now, who can refuse food at present? ...
Fourth, let the wife rest assured:
Now the society is in chaos. Today, this * * *, this lover, who is having an affair with who? Hey ... but don't worry, ladies, the chef won't. After a busy day in the kitchen, I smell like oil smoke and am very dirty. Which lady would like to date such a person? Besides, the chef knows that getting married is not easy and expensive. It is not easy to get the first-hand information of market price every day. You might as well spend money on your wife. .......
Fifth, let the wife have face:
The food in the hotel is profiteering, especially expensive. I want to taste delicious food, but going to the restaurant once is enough to eat several meals at home, which makes people see things differently. Even if you make do at home, marrying a chef is different. Not only can you taste delicious food by yourself, but even friends and relatives can borrow it together. Friends praised your husband while eating delicious food. At that time, you were psychologically beautiful, not to mention your face. ...
Six particularly good health:
You can taste anything delicious in the hotel, and nutrition is also a party of noodles. I want to find a chef after a serious illness. Which chef has a bad figure, the word "* * *" is probably designed for chefs. Finding a cook's husband is especially safe at night. If a man's shoulder is the warmest harbor for a woman, then a chef's shoulder is a five-star luxury harbor for a woman. ........
Seven ways to stay away from bad habits:
Chefs have no time to learn badly, get up early and go home late. Stay in the kitchen all day, only smoke a little when you have time, most of them won't smoke, let alone gambling and drugs. I've never seen a chef know this. ......
Eight honest and kind:
Cooks are honest. They study law in restaurants every day, know the truth of "obeying the law and being happy every day", and will not do anything to fight, smash and rob. And I don't have time to be busy every day. Let's talk about the kindness of the chef. According to my observation, whenever a beggar comes, he will give generously. I also especially like the small animals kept in restaurants. I don't think people who love small animals are the kindest people! !
Question 8: Is being a chef good for your health? Questions asked in 20 minutes have some questions.
Ha ha laugh
Any industry has its professional limitations.
It doesn't matter.
Chef is still a good business: high income.
Of course, dealing with lampblack for a long time has certain influence. But it doesn't matter, just pay attention.
Exercise more.
I wish you success!
Question 9: Is there a future as a chef? To be more precise, being a chef means having money. Generally speaking, if you work as an executive chef for several years, your salary will be 20 thousand to 30 thousand a month. Even if he is not a chef, he is also a supervisor, earning thousands of dollars. It's just that being a chef is tiring. I want to stay in the kitchen all the time, cooking oil fumes, and taking care of a group of younger brothers with low quality.
Food is the most important thing for people. In the next society, I think people will pay more attention to their health, that is, to eat healthily and become a professional chef. I believe the future is good.
If you think it's okay, it's possible. There are two ways: one is to go to a professional chef training school, and the other is to go to a hotel as an apprentice. Hold on slowly!
Question 10: How about being a chef in a hotel? Also known as a cook or cook, refers to a person who takes cooking as his profession. In modern society, most chefs work in restaurants, restaurants and other places that provide public services. There are also a few who serve specific customers (such as private chefs and home cooks). Modern chefs generally need to study in cooking school and pass the exam to ensure that they have enough professional skills and food safety knowledge.
Chef's certificate refers to chef's professional qualification certificate, which is divided into five grades: * * *.
1, mainly (level 5 when one of the following conditions is met)
(a) to complete the standard hours stipulated in the primary formal training of this occupation, and obtain the graduation (completion) certificate.
(two) engaged in this occupation for more than 2 years.
(3) The professional apprenticeship expires.
2, intermediate (one of the following circumstances is level 4)
(a) after obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years in a row, received the formal training of the standard hours stipulated in this occupation, and obtained the graduation (completion) certificate.
(2) Having worked in this occupation for more than 5 years after obtaining the primary vocational qualification certificate of this occupation.
(three) to obtain a vocational graduation certificate from a secondary vocational school or above with intermediate skills as the training goal, and to be recognized by the administrative department of labor and social security.
3, advanced (meet one of the following conditions for level 3)
(a) after obtaining the intermediate vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 4 years continuously, and has reached the standard hours stipulated in the formal training of this occupation, and has obtained the graduation (completion) certificate.
(2) Having worked in this occupation for more than 7 years after obtaining the intermediate vocational qualification certificate of this occupation.
(3) College graduates who have obtained the intermediate vocational qualification certificate have been engaged in this occupation for more than 2 years.
(four) to obtain a vocational graduation certificate from a senior technical school or a vocational school recognized by the administrative department of labor and social security for the purpose of cultivating advanced skills.
4. Technician (Grade II in any of the following circumstances)
(a) after obtaining the senior vocational qualification certificate, he has been engaged in this occupation for more than 5 years continuously, and has been trained by this professional technician to reach the required standard hours, and has obtained the graduation (completion) certificate.
(2) Having been engaged in this occupation for more than 8 years continuously after obtaining the senior occupation qualification certificate.
(three) graduates of senior technical schools who have obtained the vocational senior vocational qualification certificate have been engaged in this occupation for 2 years.
5, senior technician (meet one of the following conditions for the level)
(a) after obtaining the professional qualification certificate of the professional technician, he has been engaged in the professional work for more than 3 years, reached the standard class hours stipulated by the formal vocational training of the professional senior technician, and obtained the graduation (completion) certificate.
(two) after obtaining the professional qualification certificate of this professional technician, he has been engaged in this professional work for more than 5 years.