Lin Shuwei, 1977 was born in Xiamen, 1992 was born in Xiamen (15 years old). Because of the development of family economy and the pressure of work at all levels, my second brother was already working in a hotel restaurant, so I took him to work as a handyman for a year and gradually learned to cook with a master from China and Hong Kong. At the age of 25, I became a chef.
Chef Wuli Lin just got over it and basically refined Sichuan food in the Cantonese Restaurant. No matter what line of elites are, similarities are inevitable, such as intelligence, self-discipline, hard work and being good at learning. Chef Wuli Lin is no exception. He joined the profession at the age of 65, with a degree of 438+05. Of course, he didn't go to ordinary high schools and universities like ordinary people, let alone study for a master's degree. But this does not damage the way chef Lin improves himself. He has to undertake the key task of receiving goods and doing odd jobs for one year. Chef Lin paid attention to scientific research on the specifications, models, manufacturers and characteristics of various condiments this year, laying the foundation for future chefs to control their tastes.
Watching the variety show "Chinese Restaurant", you can obviously feel the good temperament of chef Lin. Because of his unique name, tall figure, neat dress, gentle temperament, gentle temperament and skillful cello skills, it is easy for people to think that he is from a good family. But unlike those who have been invaded for a long time in prosperity and adversity, chef Lin has the humility and tolerance of frustrated talents. I originally blindly guessed that the chef had a good family background, a quick grasp and a unique temperament, but I didn't think it was completely wrong! Suffering and frustrated, but good temperament is actually raised by adults themselves!
Chef Lin/Kloc-started as an apprentice at the age of 0/5, starting from the least starting point and working all the way to the top of the field. It will be 20 years next year. In the first year, the apprentice was just a handyman pulling condiments. Hearing this, the host immediately asked what this had to do with learning to cook. Chef Lin responded to the unique characteristics of condiments from junior high school to different famous brands, which laid the foundation for later being good at seasoning and juicing. Word mom! Listen to it. Is it/kloc-the temperament of a 0/5-year-old boy? What is this? Brilliant! Only nine years later, at the age of 25, I became a chef in a restaurant.
At this time, chef Lin took a look at the chefs in five-star hotels and found that their skills were not much better than those of ordinary chefs. The advantage lies in their high artistic accomplishment, which gives them endless artistic creativity in dishes. In order to find out this, chef Lin took out half of his salary at that time and reported it to the remedial class every month. He put aside his feelings and studied music, calligraphy, painting, computer and tennis with a group of children from scratch ... they all learned very well. What is this iron will!
Chef temperament Lin himself said that he hadn't cooked in person for a long time. As everyone knows, after arriving at the Chinese restaurant, Chef Lin became the only chef. He needs to buy, prepare dishes, cook and clean, which is three or four times his usual workload. He got off work at 2: 30 before, and the variety show needs to be busy from morning to 9: 30 at night. After lunch, everyone else fell asleep and rested. He needs to prepare the dishes for the next day, and sometimes he needs to prepare the dishes until 0: 00 in the morning after the business is closed for rectification.
Speaking of self-purchase, it is also very story-telling. In the past, Chef Lin used all the first-class dishes from the Intercontinental Hotel, and all his cooking was at the level of China State Banquet. The quality and quantity of food are naturally regulated, but when buying food for the first time, Chef Lin suffered from various restrictions and the white face of his friends, and he was not allowed to buy that kind of consumption feeling.
After the white face in purchasing, chef Lin needs to consult financial manager Amanda nervously if he wants to get his salary of several yuan, and he also proudly shows off his low-cost rented kitchen utensils to Amanda, feeling that he is asking for praise.
The least fragrant thing about chef Lin's participation in Chinese restaurants should be that he was manipulated and restrained by the store owner Huang Xiaoming. He didn't panic when cooking, but Huang Xiaoming urged him to cook until he came out. What he cooks has to be managed, and the cooking steps have to be adjusted by Huang Xiaoming. The problem of finding a boss to buy condiments in China was also questioned by Huang Xiaoming ... In short, he was accused by the store from time to time, and he had to deduct his salary if he did something wrong. Netizen said that a China state banquet chef asked Huang Xiaoming to be a chef and become a fast food restaurant chef.
According to the variety show, I don't think Chef Lin should associate with people like Huang Xiaoming when going out. Although he usually makes do, he quarrels easily. Ha ha ha ha ha ha, and the contradiction between him and Huang Xiaoming can often be seen. Naturally, it is because the food is difficult. I have to admit, from this point of view, chef Lin is a person who is very sure of ingredients. Taking all aspects into consideration, I expect that both Sichuan cuisine and Chinese cuisine should remain original, so I pay special attention to Chinese cuisine.
Generally speaking, I think chef Lin is an excellent chef with rich working experience. In addition, in many cases, he has got rid of the original impression of the chef. He can catch up with fashion trends, be in line with international standards, be young, understand and love himself.