Who is the founder of Chef? Where does the chef come from?

"Chef" was originally an official name in the Western Zhou Dynasty, referring to the ** who was responsible for the diet of the Son of Heaven in the court at that time, also known as the chef, the cook, the cook, the cook, etc. In ancient times, chefs generally referred to the personal servants of the court and nobles, and the folk did not form a relatively common chef industry. It was not until the Han Dynasty and the Jin Dynasty that the rise of the urban economy promoted the prosperity of the food market, and the chef became a common profession among the people.

Chefs at that time were already wearing specialized chef overalls, and there was a clear division of labor. During the Tang and Song dynasties, the city prospered further, and the chef industry had formed a large occupational group. At that time, the chef called"Poultry line", poultry line is divided into insiders and laymen, insiders refer to the master in the restaurant, and laymen refer to people who go around to hold banquets.

Banquet of the chef. At that time, the division of labor was even stricter, according to the Tang Dynasty's "National History Supplement", when the rich needed to hold a banquet, they looked for society. On the corresponding organization that specializes in providing services, a banquet of three or five hundred people can be prepared immediately, which is naturally impossible without a very detailed division of labor.

During the Ming and Qing dynasties, food formed a culture, and many famous chefs appeared in various prosperous cities. In terms of social status, although the domestic cooks of the court and nobility can make a fortune and even become officials, they will be killed if they are not careful, and the risk is relatively large; The social status of those folk chefs is neither high nor low, neither the ninth rank nor the lower nine ranks. In general, people have an attitude of not looking at chefs, but also slightly envious.

Because in ancient times, material poverty and frequent famines, and the cook was naturally not wronged, even in the famine years, at least not starving. Proverbs such as "three years of drought, the cook will not fall from hunger" reflect this mentality.

Yi Yin was revered as the "Yuan Sheng" by later generations, not only the originator of the chef, but he also assisted King Tang Wu to destroy Xia Wei to establish the Shang Dynasty, ranking first in Chinese history. When he was in power, he put forward the theory of "harmony of five flavors" and the theory of social management of "governing a big country if cooking small food", which contains profound philosophical and dialectical thoughts. Yi Yin is also a pioneer in pharmaceutical science in China, creating "dietary prescriptions" and decoctions.

After Yi Yin's death, he was buried in Shangqiu, Henan, and his tomb is located in Weigudui Village, 20 kilometers southwest of Yucheng County.

In the old days, people called chefs "man", "cook", "cabinetman", etc., and they were people who took cooking as their profession and cooking dishes as their main job. In modern society, most chefs work in restaurants, restaurants, and other places that serve publicly.

Today is cloudy again when it rains, and the scenery is sunny and humid, love is out of place, I think, I can celebrate with a rain for you, which day, I hug you, the beer is out of breath, you are gone, waiting, the bitter heart is broken, and the comedy is replayed, I look at my smile is too stiff, and I am used to forcing myself to force myself Today, when it rains again, it is cloudy and sunny, and the garden fades.

1. From ancient times to the present, people have mixed reviews of chefs: those who praise them call them heavenly chefs, Ding Lingjia, vegetable generals, and seasoning masters; Detractors call it a slave, a cook, a stove, and an oily head.

2. There are some more elaborate names for chefs, such as imperial kitchen, government kitchen, restaurant kitchen, home kitchen, temple kitchen, ship kitchen, military kitchen, and prostitute kitchen. Each "soldier and horse" has several branches. Such as:

The ancient military camp was also called the military kitchen as the cooker, the cooker, the fireman, and the firehead; In religious temples, it is also called the temple kitchen as the monk kitchen, the Taoist kitchen, the rice head, and the vegetable head; Among the chefs, the alias of the chef should be the most elegant, called the authority, the bell head, the case, the master, and the doctor of wine.

3. From the Zhou Dynasty to the Spring and Autumn Period, cooks can also be called blisters, cooks, orcs, fishermen, wine people, pulp people, wax people, turtle people, salt people, and chicken people. The person who cooks the beast is the orc, the person who cooks the turtle is the turtle man, and the person who cooks the chicken is the chicken man.

Supreme Kitchen God - Yi Yin, Peng Zu, Yi Ya, Zhan Wang.

Chinese people believe in God, not only all ethnic groups and regions have their own gods to worship and worship. All walks of life also have their own ruler gods, and the chef industry naturally has a "kitchen god". The Chinese gods of the kitchen are different from other gods in that they have four gods:

Yi Yin, Peng Zu, Yi Ya and Zhan Wang.

Yi Yin ——— the kitchen god who can't cook the most.

Yi Yin was Shang Tang's wife's dowry. In the Spring and Autumn of the Lü Family, it is said that Yi Yin's mother dreamed that God told her when she was pregnant: "If you see water bubbling in the stone mortar, run east and don't look back."

The next day, when water bubbled in the stone mortar, she ran more than ten miles eastward, and when she looked back, there was an ocean behind her, and Yiyin's mother turned into a mulberry tree. A woman from the country of Shen picked mulberries and found a baby in the mulberry forest, and presented it to the monarch and named it "Yiyin". When he grew up, Yi Yin was talented, and when Shang Tang heard Yi Yin's reputation, he asked the king of Xin for Yi Yin and proposed to Xin, so the king of Xin Guo married Yi Yin to Shang.

Later, Yi Yin helped Shang Tang to fight Xia Ji, and built a dynasty like a dynasty.

How is Yi Yin revered as a kitchen god? Legend has it that at Shang Tang's ceremony to meet Yi Yin, Yi Yin started with seasoning, talked about various delicacies, and told Shang Tang that in order to eat these delicacies, he must have a good horse and become the Son of Heaven. And to become the Son of Heaven, one must be benevolent.

The dialogue between Yi Yin and Shang Tang, Wang Chanqi, is the earliest document in the history of cooking, "The Original Taste". That's why Yi Yin is known as the god of cooking, but he has never cooked a single dish.

Peng Zu ——— the most "casual" kitchen god.

Peng Zu, also known as Peng Keng, is the grandson of Wu Hui of the Zhurong clan and the third son of the Lu Zhong clan. According to "The Legend of the Immortals", he is "less quiet, not caring for world affairs, not fame, not decorating car clothes, but only from health care". He is a doctor, but he often lives in idleness under the pretext of illness, does not ask about political affairs, often travels, does not ride in carriages and horses, and is free and loose.

However, he is well versed in the way of health preservation, and although he is 275 years old, he looks like he is in his fifties and sixties.

It is said that Peng Keng's secret recipe for health is to create pheasant soup with pheasant and five flavors to dedicate to Emperor Yao, and for Emperor Yao's appreciation, he was named the prince of Pengdi, and became the ancestor of the Da Peng clan.

It is the "white case chef" who makes noodles such as steamed buns, steamed buns, and dumplings, and the "red case chef" who makes meat and other foods.

These are traditional names.

The type of work responsible for the preparation of dishes, including the initial processing of raw materials, finishing Kailing, semi-finished product assembly and cooking of the whole process of the dish is called "red case", because the type of work uses stove and fire as the basic means, so it is named.

The inside of the red case is divided into several types of work, such as stoves, piers, cold dishes, cage pots and water cases, as well as some chores and miscellaneous vegetables that directly serve the red case. The chef who uses the first fire eye or the first stove on the stove is called "red pot" and "master chef", commonly known as "palm spoon" and "palm stove", and has many experience and high skills, and is responsible for cooking banquet dishes or difficult high-end dishes. The technology is second only to the red pot, and it is mainly responsible for cooking snacks and loose dishes, and the soup is called "two pots".

The one who is responsible for making general dishes and soup dishes is called "Sannabe". The second pot and the third pot sometimes have to be the assistant of the red pot. The chief chef on the pier is called "Toudun", who must not only have strong knife skills, but also be familiar with the performance of raw materials, the best and the knowledge of proportion, and at the same time undertake the semi-finished product matching and production of high-end dishes, and sometimes be responsible for the preparation of banquet menus.

The person who is responsible for the cutting and matching of general dishes is called "Erdun", the person who is responsible for the cutting and matching of raw materials for unified dishes is called "Sandun", and the person who is responsible for the roasting, mixing and cutting of cold dishes is called "cold dunzi" and "cooked dunzi". Those responsible for the production of steamed vegetables or the processing of semi-finished products are called "cage pots". Those who are responsible for the slaughtering, soaking, finishing and primary processing of poultry, aquatic products and dry goods are called "water cases".

One of the major types of work alongside the red case is called the "white case". The white case is responsible for the production of cakes and pastries. This type of work is named because it is related to rice, noodles and boards.

The white case is divided into "big cases", "small cases" (also known as "main cases") and "face staring or Qi pot" and other types of work. Da Case is responsible for the production of bulk pastries, including handmade noodles, wonton wrapper rolling, and various steamed buns, group talk steamed buns, flower rolls, dumplings, etc. The small case is responsible for the production of banquet dim sum, or various dim sum according to the needs of customers.

The noodle pot is mainly responsible for the bottom noodles.

The top 10 chefs in China are introduced as follows:

1, Shi Zhengliang.

Shi Zhengliang is a first-class chef in Sichuan Province, proficient in the preparation of Chinese Sichuan hot and cold dishes, and his Sichuan cuisine is a classic. Shi Zhengliang has been learning to cook since he was 14 and can cook more than 200 different dishes. He has worked as a chef in many very high-end restaurants.

2, Wang Yijun.

Wang Yijun is a well-known chef in Shandong, he began to learn to cook at the age of 12, and his talent is very high, working as a chef in Beijing's famous Shandong restaurant, where he has been in Beijing for almost 70 years. He has won gold medals in various culinary competitions across the country. It is one of the top 10 chefs in China.

3, Gao Bingyi.

Gao Bingyi is the vice president of this culinary association and has won awards at international culinary competitions held in Canada, the United States, Austria and other countries. The culinary skills are exquisite, and more than 500 excellent dishes have been created. Because I work in the hotel to which I belong, I have completed a lot of important reception tasks.

4. Ju Changlong.

Ju Changlong Huaiyang cuisine is very good, he has spent almost half of his life in Japan, and has made a great contribution to the promotion of Chinese cuisine. His Chinese cuisine is very popular in Japan. It is one of the top ten chefs in China and has a very high reputation.

5, Dong Zhenxiang.

Dong Zhenxiang is a national senior technician in Chinese cooking. He studied under famous chefs such as Wang Wenchang and Wang Yijun. Dong Zhenxiang is very good at making roast duck, and his innovative Da Dong roast duck has a very special taste, crispy but not greasy, rich in taste, and even the fat content is much lower than that of ordinary roast duck.

6, Kang Hui. Kang Hui's Cantonese cuisine is a must, and his cooking skills are exquisite, especially his Cantonese cooking skills. He has visited the UK three times and won a gold medal at a food festival in France, and goes out of his way to promote Chinese cuisine in every interview.

7. Lin Yangming.

Lin Yangming is the executive chef of Panxi Restaurant in Guangzhou. His culinary skills have earned him gold at the World Cup International Culinary Competition in Luxembourg and bronze at the Olympia World Culinary Competition in Germany.

8, Lu Yongliang.

Lu Yongliang is very good at cooking Hubei cuisine, and serves as the executive director of the China Cuisine Association and the vice president of the Hubei Cuisine Association. He was also invited to give lectures in Japan, and went to France, South Korea and other countries to learn cooking skills with his peers. He has received a special certificate of honor from the Mayor of Paris.

9, Zhou Xiaoyan.

Zhou Xiaoyan is a master of Huaiyang cuisine and a representative inheritor of the provincial intangible cultural heritage project "Yangzhou Three Knives and Cooking Skills". During his lifetime, he compiled many monographs and textbooks, and published many culinary **.

10. Donglinfa.

Donglinfa is a national treasure-level culinary master, and his exquisite skills have been recognized by the leaders at that time. The Mao's braised pork he made has a unique charm.

Chef job titles include: Executive Chef, Head Chef, Head Chef, Head of Kitchen Department, Stir-fry Chef, Cutting Chef, Lotus Chef, Chinese Cold Dish Chef, Shangshi Chef, Noodle Chef, etc.

1. Head chef: English abbreviation (chef), is the leader of the management department of the hotel kitchen, mainly for the daily management of the wok, the high standard control of all dishes in the kitchen, etc., requiring the work experience of the woks or supervisors in the large catering industry, and should also have the ability and skills of kitchen management.

2. Chef: A person who has skills in food preparation, he is responsible for managing the kitchen and the cooking staff of large enterprises (such as hotels or restaurants), planning menus, ordering food ingredients, directing and assisting in cooking, preparing specific meals, etc. - also known as "cooking chief". Chef is already an indispensable position in many large companies.

3. Side dish chef: According to the variety of dishes and their respective quality requirements, the side dishes are appropriately matched with two or more main ingredients and auxiliary materials after knife treatment to make it a complete dish raw material (or a table). The appropriateness of the side dishes is directly related to the color, aroma, taste, shape and nutritional value of the dish, and also determines whether the whole table is coordinated.

It can be said to be a very important knowledge at the dinner table.

4. Lotus chef: One of the red cases in the catering industry, responsible for cutting the cutting board and marinating the prepared raw materials, marinating and seasoning, flouring and starching, cooking on the stove, and assisting the chef to make the envy banquet shape. To put it simply, the all-rounder in the kitchen is also a handyman, helping the chef with chores, and he needs to know everything, but he is not a leader in anything.

This position has its roots in Cantonese cuisine and was originally intended to lighten the burden on chefs.

5. Chinese cold dish chef: This type of work is often tried in large, medium and small restaurants, hotels, and is one of the indispensable occupations. At a table of banquets, cold dishes are served first, and cold dishes are the first dishes, which can directly make customers feel interested in this restaurant.

Sometimes simple or complex fruit bowls are also made.

There are no levels. Zhan Zonglin is the best among Internet celebrity chefs, and there is no one. Zhan Zonglin is "no door and no faction", he relies on closed-door cultivation, self-taught, and is a pure "wild" chef.

It is precisely because there is no shackles of sects that Zhan Zonglin can diverge his thinking without restraint. By diverging his own thinking, he has explored the concept of food with one thing and more food.

Character characteristicsAs a food Internet celebrity, Zhan Zonglin adheres to his food concept of eating more than one thing, and has created many different cuisines. The breadth and profundity of Chinese cuisine is vividly interpreted in his body.

From eating six fish to thirty-six pigs later, I can't wait to make people doubt that he can make pig hair into desserts. Tofu did not surprise everyone, and there are more than 30 ways to eat it. No matter what kind of cooking method can be integrated in his hands, and in the end, it is simply beautiful and there is a regional difference.

The combination of Eastern and Western cuisines is dazzling. It's literally incarnated into a gastronomic book of human nature.