As for the chef to improve himself so much? It's actually very simple. You ask, which means you are a chef who loves to learn.
I give you the following suggestions for your reference;
As a professional chef, you will also improve your food after upgrading yourself, and the two complement each other.
There is a saying in the chef world: food is like character.
From the color of the dish, the container, the taste, the taste, the shape of the dish, and the temperature of the table, we can see the personality of the chef.
Specifically, it is in the details displayed on the table after the dishes are served.
It is not difficult for a chef to cook a dish, but what he wants to cook is a dish with good color, smell and shape. Before frying this dish, the attributes of raw materials, temperature, oil control, salt control, freshness, coloring, plate modeling and cost calculation have all been considered in the chef's mind.
Just to say whether a raw material is qualified, we must first know the origin of the ingredients and the food raised by animals, which in itself determines the quality of the ingredients. Without good quality of ingredients, it is difficult for senior chefs to make qualified dishes. Quality is determined by the cost of feeding, so the price of human procurement plays an important role, and the acceptance of ingredients before entering the kitchen determines the chef's character.
It is easy to do one aspect alone, but it is difficult to do many aspects at the same time.
Therefore, when a chef cooks, it is not the dishes that need to be improved, but the character, the responsibility to the guests and the profit of the hotel, which is reflected in every detail.
Say a thousand words and ten thousand words, a chef is to cook a good dish.
It is normal that the character is not in place and the dishes are missing.
Fellow citizens, let me answer for you. I've been in this business for many years and I'm always confused. I have always left a few points for your question, hoping to help you, not seeking success, but seeking mutual promotion.
As a chef, do you really want to improve your cooking level and have a better development on the road to being a chef? Obviously, you have worked hard, but you are still a little short. Maybe you need some more reasonable and effective methods. As long as you do the following, I believe it will not be too bad!
1 clear positioning.
The choice of being a chef is also very important. Chinese food, western food, hot and cold dishes, red and white cases, too many, it is difficult for you to learn all of them. You can choose to specialize in fine, so-called industry is good at diligence.
2 Pay attention to practice
For a chef who does technical work, it is especially important not to practice for three days. No matter which position the chef is, the level depends on the strength, and the ability to cook can represent the professional level. Practicing more is one of the key points. In the process of practice, we should learn from experience, find a suitable work strategy and apply it.
3 Pay attention to details
The same recipe will be different in the hands of different chefs. Sometimes it may just be that the seasoning is put at a different time, and there is a small gap. If you want to be better, you can't give up these contents. From preparing ingredients to serving finished products, every step can not be ignored. In the process of cooking, we need to be careful, which is responsible for the chef's work and for the diners.
4 increase knowledge
After work, you should also read more books and learn more about the catering industry. It will definitely add color to your career, read more books, understand the market at that time, and increase the inspiration for food research and development.
5 Focus on innovation
6 Good at communication
Only by keeping abreast of the new news of the industry can we keep up with the development of the chef industry. Take part in more activities about chefs,
Such as catering exhibitions, food festivals, chefs' forums, and experience exchanges. , you can broaden your horizons and keep pace with the market. Deepening one's own ideological limitations and communicating with the chefs' predecessors are bound to gain something.
I hope you can use your innovative consciousness and professional knowledge to become knowledgeable, constantly improve your artistic accomplishment, pay attention to cooking ethics, make a difference in your career as a chef, and make yourself develop wider and wider from the kitchen road!
Hold on! Hold on! Hold on!
As a professional chef, I have a deep understanding along the way. Most people don't understand the profession of chef. They only think that the chef is just a cook, just a tinker who drives a pile of cabbage and radish into a large iron pot with a spatula and a kitchen knife, sprinkles a handful of salt and monosodium glutamate, and then fries them. Illiteracy, vulgarity, greasy and so on, these may be the labels they put on us! Hmm. How interesting
Chef is really a hard and helpless profession. The working environment, working hours and labor intensity are not ideal. So some chefs have given up their intention and have no persistence. If you don't persist, you won't improve your faith, and you will go away!
But I think cooking is a hard and noble occupation. They use their hard-working and intelligent minds to turn decay into magic, and through their wisdom and persistence, they turn a pile of green vegetables and radishes into everyone's food and art!
So I think, as a chef, don't be afraid of hard work and supercilious look. We should work hard to persist and regard this line as a lofty cause. Only in this way can we improve our ability, dishes, character and popularity. Hehe ~ I also got a raise.
Don't you see? Chefs with a monthly salary of several thousand and tens of thousands of coffees have gone!
Only with a persistent heart, a persistent belief and a persistent dedication can we improve ourselves.
Only by persistence can we make progress and win. Come on, chefs
Chef male gourmet said: Chefs need to be diligent, practical and self-motivated to improve their cooking skills in order to grow faster.
1, this question is best answered by me, because I am a chef and a chef is a service industry. The service industry is very tired. We are working when others have a holiday, and we are still working when others go home for the Spring Festival.
Modern people seldom cook and eat at home for convenience. For example, during the New Year holidays in China, our chefs will be very tired. For example, during the National Day and New Year's Day, the business at that time was really full, although it was very tired. However, watching the guests eat happily and happily, we are particularly practical at night.
3. I have been a cook for 10 years, and I am down to earth. I was very diligent when I first started as an apprentice, but later people gradually became lazy, that is, the "old fritters" as everyone said, originally cut vegetables, and were not allowed to cut meat and vegetables for fear of being punished by the restaurant. I think many chef friends have come one step at a time.
I have been a chef 10 years. I think I still have a say in this issue. I summed up six points.
1, diligent
First of all, as an apprentice, you must be diligent and not lazy. Wherever people are needed, help them. Only by doing more can we learn more. If necessary, you can clean up the owner. Maybe a master will tell you some cooking skills and some common sense. This is really important.
2. Self-motivation
You must be motivated. For example, you can't make mistakes again. You'd better not do something wrong more than three times. As long as you use your own snacks, you won't make any mistakes. Those who can't ask the master. Under normal circumstances, experts will say.
3. Learn to communicate
This is also very important. If you don't understand, you can ask your colleagues directly. You will avoid taking many detours. Secondly, you should cooperate with the waiter. What dishes need to be estimated, you should say in advance.
4. Clear positioning
Do you want to be a cooking chef or a cold dish chef? Cooking masters will be tired, cold dish masters will be relatively comfortable and the environment will be much better. At first, you should start with the location of the groundwater level. Don't be afraid of being dirty and tired. Just do more things.
5, master the temperature
When cooking, the heat is very important. For example, when something is needed, it is fried, so that the fried food is fragrant.
Step 6 focus on innovation
There are some new dishes coming out every month. You can think more about it yourself, or simply go to other restaurants to study. Learning is to eat in other restaurants, then see how others do it, and then you can ask your friends how to cook new dishes.
Chef is a five-to-nine job. Now that you have chosen, stick to it for a few years. If you are lucky, you can open your own restaurant.
Share your cooking skills with more friends. I'm a chef. If you have a better opinion, please leave a comment. Paying attention to sharing is also a virtue.
Learn more, practice more and operate more.
I think there are several ways to improve yourself!
1 Watch more videos that are ok.
2. Understand some practices of various cuisines.
Practice and actually cook some foods that you think are delicious.
4 communicate with peers around you.
5. Learn from experience and take care of yourself.
6 Self-taught
These are the ways I think I can improve myself. I hope to adopt them!
Eat yourself into a radiant and prosperous atmosphere, well, "I speak for myself" ~
There are two kinds of chefs:
A blessing that can only satisfy your breath, called a cook.
There is a kind of food that will make people move, called chef.
Cooking is like being a man, you should experience it with your heart and constantly improve yourself!
1, learn more, ask more questions and communicate with peers. Food has no boundaries. It is a collection of hundreds of forces, constantly learning and constantly digging. ...
2. Learn and understand the basic operation of the kitchen and the functions of kitchen equipment and tools.
3. Learn cooking techniques such as frying, roasting, frying and steaming, and know how to control the heat and heat.
4. Understand the essence, original flavor and source of ingredients, as well as the habits and functions of various spices and seasonings.
5, this thing is essential, it can help you write down a lot of kitchen secrets.
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Obedience, willingness to do, diligence and a heart of learning, progress and gratitude are the best rules for a person to improve himself.
Make delicious food with temperature and create it with your heart. I'm a chef. Let me answer-people say that Shanxi has good scenery and Shanxi cuisine is delicious.
As a professional chef, I have been working as a chef for ten years. The main aspects of my promotion are:
First, noble and decent.
Once a teacher, always a father. Chef is a profession that respects teachers and respects morality! Worship the respected master is a compulsory course for your apprentice!
Second, professional ethics
Every industry has its own professional ethics, so does the chef industry, just like an unwritten system that requires chefs to respect their professional ethics!
Third, learning attitude.
There is no end to learning, and it is never too old to learn. So is the chef! Learn from respected masters; Learn from outstanding industry pacesetters in the industry; Learn from the excellent catering staff in the same industry and learn from the excellent staff!
Do a line, love a line, drill a line, and be precise!