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. Pay attention to the collocation of colors, and make every table colorful, not every table is the same; Pay attention to the collocation of lines, and try not to repeat whole, half, block, strip, silk, diced, grain, rice, velvet and pill dishes; Pay attention to the collocation of tastes, choose a wide range of ingredients, and make every table of dishes with five flavors, instead of making every dish with five flavors. This is a surprise. In the group of Cantonese cuisine, gourmets and chefs, we should pay attention to the collocation of vegetarian dishes, and at the same time, we should make vegetarian dishes and vegetarian dishes, and pay attention to the collocation of Chinese and western dishes, vegetables and pasta. Enrich the composition of table taste and content, and the collocation of cooking techniques. A table of dishes should not be repeated, and the dishes made require new changes. This is also the management refinement and management content. Guangdong teachers are the precious wealth of the hotel, and the quality and skills of high chefs, the cooking skills and fame of famous teachers are the important support of the hotel. The reputation of famous brand masters is a valuable intangible asset of hotels. The dishes should be affordable: cook more home-cooked dishes, with many varieties, few quantities, high quality and low price. This high and low is the benefit of the upper class. Cantonese cuisine, gourmets and chefs are the key to the success of community catering. Food additives harmful to human body should be prohibited from being used in high-grade and advanced private health-preserving dishes, which also reflects a chef's professional ethics. The final speech of the station is: having self-cultivation, knowing life and aesthetic taste will play an important role. A person with elegant taste will be extraordinary no matter what he does.