Chefs are roughly divided into: pastry chef, cold dish chef, janitor, stir-fry chef, Dutch chef, supervisor, head chef, executive chef and production director;

Among them, some people in the society say: chef, famous chef, famous chef in Chinese restaurant, royal chef, master chef, gold medal chef;

Their status is higher: kitchen god, god of food, etc.

What is the chef's specialty?

Strong hands-on ability, can cook good food for family.

Brainstorm, what is the chef's best? Play an idiom

Add branches and leaves to (a tree)-add color and emphasis to (a story)

Tianwei

Explain metaphors to tell things or paraphrase others' words, and add things that are not there originally for exaggeration.

Source Qu Xingdong's "The Sword Door Closed in a Blood War": "As signal soldiers, we often turn our heads and tell stories to each other."

Structural joint idioms

Usage combination; As predicate and attribute; derogatory sense

Synonyms add branches and leaves

The antonym is appropriate and realistic.

What you say should be realistic, not general.

Who are the famous chefs in the history of China?

1. In the Spring and Autumn Period, Yi Ya, the chef of Qi State, was called the ancestor of chefs.

2. Knowing how to kill cattle only shows that he has superb skills in killing cattle.

3. Yi Yin was the prime minister of Shang Dynasty. He used to be a slave cook. He attracted the attention of Cheng Tang through his cooking, and finally helped Cheng Tang establish the Shang Dynasty.

Su Shi, a great writer in the Northern Song Dynasty, invented Dongpo meat, but he was a chef.

Hope to adopt

What world-class chefs are there?

"Top Kitchen God" Gordon Ramsay

Rank at the age of 39: First worth: 67 million pounds.

Gordon Ramsay was born in Glasgow, and is a master chef in Britain and even in the world. Because of her rudeness and strictness in various celebrity cooking programs and her pursuit of perfect style, she was called "Hell Chef" by the media.

Ramsey used to be a football player. /kloc-at the age of 0/5, he was forced to end his career because of a knee injury. With his talent and indomitable efforts, he devoted himself to the study of cooking. After entering the kitchen for 20 years, he became the only chef who won a seven-star rice forest. From 65438 to 0998, he began his career as a TV host, and all kinds of cooking programs he hosted were popular in Europe and America. Today, he owns 9 restaurants and dozens of cooking books.

On March 30th last year, Oliver (left) visited the Prime Minister's Office to promote his plan of "driving junk food out of school".

"sexy chef" Oliver

3 1 year ranking: second worth: 58 million pounds.

Oliver's parents used to run a very successful restaurant. Since childhood, Oliver has been fascinated by food and cooking techniques. At the age of 8, he peeled potatoes and peas with the restaurant staff. 1 1 The speed of cutting vegetables is comparable to that of any chef in the restaurant.

/kloc-after leaving school at the age of 0/6, Oliver worked in famous restaurants in Britain and Europe. From 1996 to 1999, Oliver worked in London's prestigious Riverside Coffee Restaurant for three years. By chance, he appeared on the TV program "Cooking". After that, he accepted the invitation of the TV station and made his first cooking program "Naked Chef". Through this program, audiences from all over the world saw the image of a chattering crazy chef.

After becoming a TV star, Oliver began to enter the publishing industry, and several cookbooks he wrote sold well all over the world. The non-profit restaurant he founded, the Tenth Five-Year Plan, became an important brand representing his charitable image. Oliver, who is famous through the program, earns millions of pounds every year, and his books are translated into 2 1 language; It also owns its own program production company and 18 furniture enterprise and tableware brand.

59-year-old ranking: third worth: 36 million pounds.

Stan is a leader in the British seafood cooking industry. He teaches people how to enjoy seafood in cooking programs. Today, he owns 1 15 high-end seafood restaurants, 33 hotels, a cooking training school and some seafood seasoning shops, and is one of the most famous stars in British BBC TV programs.

Delia Smith

Rank at the age of 65: fourth worth: 25 million pounds

Delia Smith began to make a fortune in the 1970s and still holds a place in the culinary world. There is a special term (Do a Delia) in the English dictionary, which refers to cooking with Delia's recipes.

From 65438 to 0973, Delia started the BBC cooking program "Home Cooking", and devoted herself to teaching families to cook in the simplest way. Her dishes are simple, full of family flavor, and the steps are simple. Her idea is simple, that is, to make everyone more confident in cooking food and make everyone willing to stay at home and cook instead of eating junk food such as fast food. After that, Delia published a series of books on how to cook, which sold180,000 copies.

"Beauty Chef" nigel lawson

46-year-old ranking: ninth worth: 3 million pounds.

If jamie oliver TV cooking represents a relaxed and happy attitude towards life; Then, the cooking program hosted by nigel lawson is a kind of visual enjoyment.

Lawson in front of the TV camera is very beautiful and loves to eat. He cooks at will and is very creative. He didn't mind putting the chocolate cake he was making into his mouth, and his eyes sparkled.

Lawson was born in an excellent family. Her father was Margaret Thatcher's finance minister. She graduated from Oxford University and worked as a literary editor in a magazine. Because her husband died of cancer, she once took care of two children. She used to be a model of a single mother, and now she has remarried. Some critics mentioned that because of her beauty, many people kept staring at her when she was doing cooking programs instead of learning to cook. She doesn't have her own restaurant. ...

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.

What is the most basic thing to be a chef?

1 Learn modestly 2 Steal art seriously 1. 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, and only when you are based on the work of a chef can you get joy and success 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. In my 40-year cooking career, * * * has trained nearly 1,000 students, of whom 100 has become a senior chef and a technical backbone of hotels, guesthouses, restaurants and restaurants. I think a chef should contribute to the development of cooking after he becomes famous. He shouldn't regard his cooking as his personal wealth. He should pass on what he knows to those who love his job and industry without reservation, and train more studious students and apprentices with bright future. 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 cannot do without a team of highly skilled chefs. Similarly, the master also needs the backing of good enterprises. It is the bounden responsibility of the 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 bring my elders and customers who come to the company for dinner. ......

How does the chef write the special dishes?

1. Work experience I have worked in those places.

2. What would you do? Be good at these cuisines

What's the name of the most famous chef in China?

Ma Mingdong: Senior Cooking Technician in China, national professional skill appraiser. Good at hot dish cooking and food carving, and won the first place in the national cooking competition for many times; Gold medal in the 5th China Cooking World Competition and two gold medals for groups and individuals in the 6th National Cooking Competition in August 2008; In April 2009, it won the first place in the final of the 6th National Cooking Competition. Won the title of "National Best Chef" and was directly promoted to "China Chef". Many professional works are used in the teaching materials of professional vocational education; He has been awarded the honorary titles of "Technical Expert" and "Best Chef in Fujian Tourism Industry" by Xiamen Municipal Labor and Social Security Bureau, Fujian Provincial Labor and Social Security Department, Fujian Provincial Tourism Bureau and Xiamen Municipal People. In 2009, he was awarded the title of "National Technical Expert" by the Ministry of Labor and Social Security, and enjoyed the allowance for high-skilled talents. He has served as a judge of national, provincial and municipal cooking competitions for many times; He has been interviewed by many media such as Xiamen Daily, Fujian Daily, Xiamen TV Newsletter and Business First.

What are the advantages and disadvantages of being a chef? What are the advantages of being a chef?

The prospect of chefs is good, mainly reflected in the current employment and salary. It is difficult to find jobs in many industries now, including college students. As far as the chef industry is concerned, there is a shortage of people. In terms of salary, a skilled and experienced chef directly throws out many white-collar workers, which is very popular. The third is that Sichuan cuisine is popular now, and it is more convenient for chefs to start businesses.