First, improve your professional image. Chef also has the word "teacher" in his name, but he is not a teacher who sets an example. It has always given people the impression that they are fat and slick. In China, there used to be chefs, and their social status was relatively low. In France, the status of chefs is not lower than that of doctors and lawyers. This is the difference of social concept, and it is also the quality and accomplishment of our chefs in China. On this basis, changing and improving this concept depends on our chefs constantly changing and improving themselves in modern society. Be a real modern chef.
Second, improve the professional level. According to the basic elements and standards of modern occupation, I further divide the development of this occupation into three categories.
1. The combination of Chinese and western food refers to the combination of Chinese cooked food and western dishes and decorations. There must be a collision, a breakthrough and a fusion. This is like the collision and integration of Chinese painting and western oil painting in the past. Of course, it is not mechanical copying, but reference and integration, so as not to be assimilated by western food and lose the culture and essence of our Chinese food. Sublimate Chinese food in modern life.
2. The combination of cooking and nutrition, we often care about adding a lot of non-edible elements or food additives when pursuing the effect of a dish, which is a problem that modern chefs should pay attention to. Modern people pay more and more attention to their health when eating. Furthermore, we should learn more about traditional Chinese medicine nutrition and modern nutrition, and integrate more good things into our cooking science, so that our products are more scientific in nutrition and diners are more at ease. I think this is also the only way for the development of cooking.
3. The combination of modern and classical, which is extensive, including the combination of past cooking methods and modern cooking skills, the combination of past cooking materials and modern seasonings. What I want to talk about here is the combination of modernity and classicality, and it is the combination of modern cooking and beauty, such as drawing China's freehand brushwork on a plate with chocolate sauce. Let modern diners not only enjoy the taste, but also enjoy the vision.
Third, improve cultural literacy. Culture is the foundation of anything we do in modern society. If there is no culture, what I said above is zero. Modern cooking is a multi-disciplinary profession, which is mainly cooking, combining physics, chemistry, nutrition, art, management, and even medicine, mathematics and literature. Without a good cultural foundation, we can't do this work well. On the contrary, without a good cultural foundation, we are just wasting our time in this profession. We can only call ourselves chefs, not chefs. Be ashamed of the word' teacher'.
In a word, we should constantly improve our self-cultivation, professional ethics and image, combine food and nutrition, food and art, east and west, modernity and classicism, and be a modern chef who has access to the kitchen and the hall, so as to make a modest contribution to promoting modern cooking.