Zhangde catering industry

Zhang, a native of Jinan, Shandong Province, was born in August 1990. I joined the work in 2004 and have been engaged in cooking. During my work in the hotel, I held an important position in the hotel. And bring high economic profits and rich income to the hotel. Treat employees in every way, treat employees in every way. Hotel executives spoke highly of Zhang's management ability. At the invitation of famous universities in China, Zhang gave a special stunt performance, which received rave reviews everywhere. This caused a cooking craze in local schools. The local provincial education department and the municipal education bureau attached great importance to and strongly supported Zhang's stunt performance, and the school leaders spoke highly of it. In Zhang's wonderful performance and speech, teachers and students felt a lot. The stunts and stunts showed China's profound cooking culture, and at the same time instilled a central idea in the audience: "360 lines, each line will win the championship." Have a hard-working spirit and perseverance.

China has always been called the culinary kingdom, and this laurel should be said to be worthy of the name. Because the cooking history of China is longer than that of ancient Egypt and Rome. With a vast territory and numerous nationalities, China has a profound food culture. Typical is the well-known art of food carving.

Food carving is the artistic memory of carving plants, animals, figures, flowers, scenic buildings and so on with cooking materials to beautify dishes and decorate banquets. Even though he is a part of cooking technology, he is a unique artistic sculpture in an art shop. Art comes from life and transcends it. Food carving is the crystallization of art, and it is also a dazzling flower left over from China's 5,000-year cooking culture. Sculpture mainly focuses on lines and spirit, and shape is the shape of concrete things. If exaggeration is omitted, or the shape is shaped by anthropomorphic means, the spirit must be shown after the shape is set. Food carving must be fast, because the nature of this industry determines. It used to beautify dishes and decorate banquets. Ordinary food sculptures have to practice hard for five or six years before they can complete some simple works independently. The long-lost blindfold carving was done after blindfold, so it was also done in the dark. And the long-lost blindfolded carving makes the chefs far behind. Food carving plays an important role in today's fierce hotel competition, especially by skillfully using all kinds of cooking knowledge and skills, and at the same time integrating the advantages of food carving from all over the world, showing its exquisite food carving skills. For example: blindfold carving, blindfold kneading, blindfold Longxu Noodles and other unique skills. These chefs with unique skills have attracted the attention and admiration of their peers in the industry. These unique skills are the flexible application of cooking knowledge and the precipitation of knowledge.

There is no 100% genius, only 100% effort. As an excellent chef, his aura remains the same. But who can see the sweat behind the halo? Only by constantly improving their innovative works is fundamental. Perfection and innovation are not just simple words, but a huge and arduous grand project. He bears the painstaking efforts and sweat of this excellent chef all his life, and is the crystallization of perfection and innovation.

Cooking, as an interest, likes him and loves him from the bottom of his bones. Over time, you will gradually use it freely, so as to learn and study. It's always boring to start studying. You should have perseverance and hard-working spirit, and explain everything clearly with excellent technology. With inspiration and technology, you will love and move towards management, and manage hotels with management as the starting point. Gradually participate in 20 competitions at home and abroad, learn from them, based on technology, supplemented by management, and centered on culture. So as to further improve themselves, which is all or even all of a successful chef. In business, we should "diligence lies in diligence, and preciousness lies in perseverance". The eight words between square inches contain the painstaking efforts and pains of generations of cooking predecessors. "Walking Wan Li Road, reading thousands of books and knowing what's going on in the world" is the eternal pursuit of cooking. Not afraid of difficulties, study hard. This is the attitude towards cooking. Treat senior teachers as "a teacher for one day and a father for life". This is Dayi, and this is the magic weapon of a good chef. Teachers educate us for mutual affection, and it is right not to educate us. However, "a drop of water returns a spring" is no longer the chef's motto. This is the hard principle of being a man.