What are the differences between chefs in ordinary restaurants and chefs in high-end restaurants?

Chefs are also divided into multiple levels, and each level has different qualification certificates, representing the identity and resume of the chef. The lowest level of chef is the junior chef, and those who graduate from general technical schools are intermediate chefs, which are the lower third-level chefs and the "junior" level among the intermediate levels. Only after holding the Level 3 Chef Qualification Certificate for two years can you get "free training" as advertised. In fact, the chef's improvement training after completing the course is free and does not take long. Just master a few important dishes. If you pass the exam, you can change the third-level qualification certificate to a second-level qualification certificate. After holding the second-level qualification certificate for two years, you are eligible to participate in training again and take the first-level qualification certificate examination. Level 3, Level 2, and Level 1 are all levels from low to high among intermediate chefs. Those who have held the first-level qualification certificate for more than 2 years and are over 30 years old are eligible to try the carp jumping dragon gate for the first time. Participate in the training examination for the special chef among senior chefs. In the end, the certificate is just a piece of paper, and cooking is a matter of no skill. To prove how capable they are, chefs who graduate from cooking schools need to work in jobs such as rough processing, loading, and side dishes. You can't go to the hotel to cook food step by step.

Special chef is not the highest level of chef, technician is the highest level of chef. In the past, if a special chef was still cocooning at that level, he could only become a butterfly by passing the exam and becoming a technician. Becoming a technician and becoming a chef not only earns high wages, but there is also a lot of income from employment at chef schools, student classes, and judging at conferences.

There are two types of chefs: Red An and Bai An. Hong'an mainly refers to the cooking categories of meat dishes, bowls and steamers. Braised pork, crispy pork, honey meat, dregs, ribs, meat. "Baian" is pasta, and noodles, pancakes and biscuits are the jobs of "Baian" chefs

Chefs in ordinary restaurants and owners of high-end hotels The difference between chefs is that chefs in ordinary restaurants are proficient in "Jianghu cuisine" and pay attention to the taste of food. The chefs of high-end hotels are more proficient in high-end banquet cuisine and pay attention to the appreciation of each dish. A chef is a person who takes cooking as a profession and works in a restaurant as his main job. The profession of chef appeared very early, and slave society already had full-time chefs. With the improvement of society's material civilization, the chef profession is also developing, and the professional chef team is also expanding. Relevant data shows that at the beginning of the 21st century, the world's chef team has grown to tens of millions. China is famous for its culinary kingdom, and the chef's ability and There are only a handful of people.