How to take the chef license and be a good chef understands the absolute high score

In fact, it is very simple, it doesn't matter if you are a good chef, the dishes are fried well, the so-called good is that the taste should adapt to the general public, there should be many changes, and secondly, you must know how to manage, and management is actually very important. First, you can consider going to the restaurant to work for a period of time, adapt to the environment of the chef, and be mature in your heart, and then you can visit a school (pay attention to the online **more, don't believe it easily) and then study theory and catering management, calculate the cost, etc., according to the school's arrangement, you will be issued a qualification certificate after graduation, it will be easier to find a job with a certificate, I suggest, after graduation, first find a mid-range restaurant to practice, play yourself, feel no problem can consider getting a high salary.

So, what cuisine do you want to study? You are Cantonese, so of course it is best to learn your Cantonese cuisine. And learning to cook is not a day, two days, a year or two years, you have this idea, of course, it is good, but first you have to learn not to cook but to be a person, only if you do this well, then you are qualified to learn food, kitchen virtue = dishes.

Keep in mind, brother. If you want to do a good job, then find a way to learn to be a good person first. Otherwise, how would you take an apprentice?

Only when you put a heart in this can you have the "energy" to study. Thinking about crooked ways every day, do you think your dishes can be done well?

To be a good chef, you need to be able to be both a person and a worker. To be an open-minded and sincere person, you must learn to focus on doing things!

Endure loneliness, learn to focus, and have a clear grasp of your work are the prerequisites for being a good chef. "A good attitude is the basis of everything you do, as a chef, you should know clearly what you are cooking, how you should do it, since you walk into the kitchen, you must be responsible for the kitchen, responsible for the guests, not ambiguous, not half-hearted! ”

To remember. Flexibility is especially important for chefs.

A smart chef, he is good at using his brain, dedication and attention to detail, so he makes fish that is different and can be moved to the end.

Good cook, emerging profession.

You can go to a regular school to learn cooking, now Sichuan cuisine is popular anywhere, you can learn Sichuan cuisine, there is a Chengdu New Oriental School in Sichuan, it is good to learn Sichuan cuisine, and you can also learn authentic Sichuan spicy hot pot when you go to Sichuan.

Bashi!!

The best way for a chef to grow up is to go to a professional cooking school to experience and improve his cooking skills, which is the key, followed by paying attention to his own artistic ethics, cultivating his own sense of responsibility, cultivating his own good attitude, and being a serious and down-to-earth person.

You can go to a professional school to study first.

Then work to exercise yourself.

Constantly find problems and learn new things from your work.

Take your time to make something of your own.

Cook with care.

A qualified excellent chef has experienced a relatively long period of learning, and generally requires long-term training, but if you want to learn better, you can go to a more professional, formal, brand awareness, and influential place to learn better, which is very helpful for becoming a qualified excellent teacher.

Take every dish you make seriously.

First of all, if you want to become a qualified chef, then you have to learn the basics of knife skills well, grasp the essentials of it, understand the knife technique, practice until even if you have never opened a knife with a steel blade to cut things, you must be able to hold the knife steadily, cut the knife quickly, do not pull the empty knife, the gap is even, and so on

Secondly, to learn to play dragon and phoenix paste (egg yolk paste, egg green paste) carving, around the edge of the plate, sizing, castration After that, we must grasp the master's stir-fry essentials, for example, the Cantonese cuisine master's dish is mainly Sichuan cuisine made of sauce, and Luyu cuisine is roasted and stir-fried

If you catch something that you're a junior chef, you're going to be faced with your own new dish, which means taking someone else's dish and dividing it into ingredients, it's actually very simple, but there's no detail.

You have to work on it

Finally, I want to tell you that you should be careful when practicing knife skills, be careful when playing lotments, and be careful about going to the stove

As the saying goes, "do a line of love and love a line", "thirty-six lines, a line of champions", so what to learn is all in your own interests. If you are a foodie, love food, love the kitchen, and love cooking, then learning to cook is also a good choice.

Chefs will become more and more popular with more experience, and chefs who have worked for more than ten years are more likely to get high-paying benefits and positions than other industries.

Chefs are not only well-paid but also easy to learn, starting from scratch and being willing to try things out. Learning to be a chef doesn't take five or ten years to gain experience, and you can take charge of your own business in a year or two. The real investment is small, the return is fast, and investing in anything is not as good as investing in your own technology.

Adhere to the path you choose, do a line of love, enter the industry in three years, know how to do it in five years, become a king in ten years, continue to study and study, and there will be good development in the end.

As a qualified chef, you must know how to use knives, turn the pot, correctly identify and master the oil temperature, accurately and timely feeding, master the heat, thicken, timely cooking, and pluring. In the chef industry, knife skills, spoon skills, paste extraction, and slaughtering are generally regarded as the necessary basic skills for chefs to get started, and among the people engaged in the cooking industry, all of them regard the basic cooking skills as compulsory courses and often pay attention to them.

1. First, you have to learn the basic skills well, and the basic skills are solid.

3. Third, you must have the spirit of innovation.

A hundred kinds will not be as fine, you must have your own specialty of the cuisine, there are too many dishes, it is impossible to do a good job of each dish, it is better to focus on one dish.

Exercise more, people say that you will be tempered a lot, taste more, do more, and learn more.

1. Understand the market and clarify the goal.

With the development of the modern market economy, the catering industry is also expanding and developing with the development of the economy, and the work content of the chef is not only satisfied with the traditional kitchen cooking. The market economy is an era of competition, the survival of the fittest, and chefs are no exception. The development of modern society requires chefs to adapt to the trend and the development of the catering industry, which requires chefs to continue to learn, constantly update their professional knowledge and professional skills, and supplement new nutrition.

2. Basic skills are the foundation of a chef's success.

The question of the chef's personal skills was raised. If a chef wants to gain a foothold in his position and be undefeated, he must have excellent cooking skills and excellent skills. In the process of making dishes, we must carefully cook each dish, even if it is a simple side dish, we must carefully fry and season it.

In the attitude should be more modest and studious, modern people with the improvement of living standards for the dietary requirements are also constantly improving, dishes in addition to the taste to meet the taste buds of the guests, in the color, fragrance and shape to meet the requirements of the guests, people's demand for food is more often a kind of enjoyment, rather than just eating and drinking. At the same time, in order to improve their skills, they should often participate in various professional skills training and professional related competitions.

3. Good Chef Ethics is an essential quality of a good chef.

Culinary skills are our goal, and culinary ethics is a personal quality that every chef should have. Kitchen morality, that is, word of mouth. In the catering industry, respecting teachers, being a role model, teaching with apprentices, and learning from teachers are all in order to form a good atmosphere and pay special attention to it.

Kitchen ethics is the premise of chef development. Cooking skills are learned day by day, improving year by year, and good cooking ethics is also the accumulation of day by day, improving year by year. Only chefs with excellent culinary skills and virtues can have influence, prestige, respect and love in the chef world.

Fourth, there is nothing difficult in the world, but I am afraid of people with hearts.

There is nothing difficult in the world, only people are afraid of people, many people know this sentence, but if you really do it, then people must be successful. As the saying goes, "three hundred and sixty lines, the line of champions", but want to come out on top, it is not easy, if you want to make achievements in the chef industry, become a model for chefs, you need to be ruthless in your work, to work hard, work hard, have the spirit of serious study, to establish a line of work, love a line of attitude, learn their professional skills well, learn fine, to achieve the purpose of self-use. Learning to be a chef is about doing simple things repeatedly, and practice makes perfect.

In the future era, everyone pays attention to health and nutrition, as a chef, the meals you make are overweight and obese due to high energy, high salt, and high sugar, so that chronic diseases (freezing three feet is not a day's cold, although chronic diseases are slowly accumulated), so that more and more people will stay away. Just as we dietitians must have both cooking skills, and we all say that a dietitian who can't cook is not a qualified dietitian. Nutrition isn't just about lip service.

It should be implemented in the actual diet. Everyone says that "nutritious dishes are not delicious, and delicious dishes are not nutritious", if you have both, this problem should not be difficult. I studied cooking at New Oriental and learned a wide range of dishes.

The so-called "three hundred and sixty lines, the line is the champion", there is no distinction between high and low in the industry, and you can become a talent if you do a good job. But the chef industry does have its own particularities, first of all, the working environment is not very good, and it is basically subject to smoke and fire on weekdays, especially in summer, which will be very uncomfortable, and of course physical strength is also a problem.

But that's not the point, it's about time. One is that the time to get off work is too late, and the other is that everyone else has a fixed weekend break or holiday, and this time is the time when the restaurant comes to business, and the chef is the busiest at this time. When a normal family is having leisure and entertainment, the chef's family is not reunited, and I, the chef friends, feel almost the same way about this, sometimes I feel sorry for my family and it is very painful.

I have a friend who used to be very passionate about the chef industry, and he does have a talent for being a chef, and he was very motivated at the beginning, but he only persisted for a few years and quit. This industry can be described in this way, the only way for a chef is actually a "boil" word, if you can stay up, you will be outstanding, if you can't stay up, you will be out, it's that simple.

2. A qualified chef, cooking is only the surface, the key is to have the ability to comprehend.

I have a lot of insight into this, because these chef friends, the difference between them is really too big. Regarding the ability to perceive, I feel that it should be divided into two parts, the first is to have a relevant food culture, which is very important, and the key to the level of chef's ability comes from here.

I have a friend who has been in a big hotel for several years, I am very impressed with him, he knows the north and south cuisine, the eight major cuisines well, and has read a lot of books on food culture, such as the Qing Dynasty gourmand Yuan Mei's "Suiyuan Food List", he has read it many times, with theoretical knowledge as the backing, the level is definitely not bad, he went out to a large hotel in a first-tier city as a chef, it has been many years, and now he still remembers him vividly.

In addition, it is necessary to know the principle behind each dish, why the heat is important, why the ingredients are treated this way, why the operation sequence is arranged this way, and why the seasoning is used this way.

Third, familiar with the road. There is a friend who is in this situation, he has been cooking for many years, and now he is still at the level of a food stall cook, we all know but we can't say, he just doesn't study these, it's just mechanical movement every day, this really can't be said.

First of all, in addition to solid basic skills, you should also be good at thinking, good at learning, always pay attention to the research and analysis of new dishes on the market, learn from the experience and strengths of others, and never be complacent. Second, to be a good chef, it is not enough to have skills, but also to have a certain level of education, learn modern kitchen management, cost accounting, and professional knowledge in nutrition. Only by constantly improving can you become a truly qualified chef.

A good chef must have good cooking skills and make a name for himself in the industry. Therefore, cooking is the foundation of being a good chef.

1. To be a good chef, you must have superb cooking skills.

Culinary skills are the key to a chef's foothold. To be a good chef, one must possess great skill. For example, an excellent Hunan cuisine chef must not only be proficient in Hunan cuisine, but also have access to other cuisines.

How can I have a good culinary skill? Learning art should start from scratch. Learning art is a painstaking, long-term process.

Learning is boundless, chefs must persevere, persevere, do not give up halfway or stagnate, start from the most basic and basic, step by step, and have a never-satisfying drill energy. Especially now, with the rapid change of food consumption and the diversification of customer consumption, chefs are required to base themselves on tradition and continue to innovate. Chefs should learn from each other's strengths, learn from others' strengths, and develop in an all-round way in theory and practical operation.

2. To be a good chef, you must be full of affection for the company and customers.

What I talk about is that we should put the promotion of development and meet the needs of customers in the first place in our work, put personal interests behind, and work with feelings. I think this is an indispensable quality for a good chef.

3. To be a good chef, you must have a good mood.

Product quality is the lifeline of an enterprise. As the direct producer of the dishes, if the chef does not have a good mood and a healthy attitude during the cooking process of the dishes, the quality of the dishes will inevitably be affected, thus leaving a bad impression on customers and affecting the reputation of the enterprise.