What's the difference between chefs in ordinary restaurants and chefs in high-end hotels?

What's the difference between chefs in ordinary restaurants and chefs in high-end hotels? I'm also a chef. I've done it in restaurants and high-end hotels. I am now working as a chef in an ordinary hotel. Let me share the difference with you.

The difference between ordinary restaurant chefs and senior hotel chefs My answer is that ordinary restaurant chefs are more proficient in "Jianghu dishes" and pay attention to the taste of food; Chefs in high-end hotels are more proficient in high-end banquet dishes and pay attention to the ornamental shape of each dish.

? Difference 1: Restaurant chefs cook more "Jianghu dishes" because of customers. Pay more attention to the "taste quality" of the food, the processing method is relatively simple, and the service method is fast food, which is basically for personal use. Don't pay attention to "modeling".

("Jianghu dishes"-dishes that people like, with high popularity, are mostly sold in food stalls, roadside stalls and ordinary consumer groups. )

One of my former masters used to be a formal employee of the guest house under the state-owned automobile company in our city. Specializing in cooking, the technology is the level of senior chef, proficient in pastry, cooking and carving. Later, because the company closed down, I became an ordinary chef in a restaurant in order to live in the county below. It can't be said that the chef in the restaurant is not skilled, and the positioning of the meals made varies with different customers.

? Difference 2:

Chefs in high-end hotels put the "modeling" of dishes in the first place, and the processing procedures of dishes are more complicated. The service groups are mostly banquet-type. Generally, people who go to high-end hotels for dinner, I don't think it will be individuals, mostly for institutions or signing contracts, and other more formal large-scale banquets. This kind of scene pays more attention to the color, style, modeling, carving and other desktop layout of dishes. Secondly, the taste of food. In fact, many dishes in high-end hotels are just a sample and won't eat much. However, the chefs in high-end hotels are excellent.

To sum up, chefs in ordinary restaurants are proficient in the practice of popular dishes, that is, "Jianghu dishes". Chefs in high-end hotels are more proficient in high-end banquet dishes. The groups they serve are different. Ordinary hotels mainly serve individuals, while high-end hotels have many chefs, which are service-oriented banquets and more formal high-end banquets. This is my answer to the difference between ordinary restaurant chefs and high-end hotel chefs.

Hello, everyone. I am a pastry chef in the kitchen. I worked in a hotel for ten years, during which I worked as a five-star hotel and a small restaurant with a price of one or two hundred square meters. So the pastry chef is more suitable to answer this question. Next, the pastry chef will tell you something about the pastry chef.

The difference between an ordinary chef and a star chef. Aren't ordinary chefs as delicious as star chefs?

This understanding is not absolute. There are many small shop chefs who cook more delicious food than star chefs, but those who cook well may not be able to work in star hotels. What might someone ask?

Starting point and contact person

A chef's starting point is very important. For example, a chef who is an apprentice in a small hotel must be taken care of by a familiar person if he wants to work in a five-star hotel. How did he get in touch? I met you through work, so if your starting point is a five-star hotel, then your circle of contact is also five-star, and your starting point is a small hotel, then your circle of contact is also the work of a small hotel.

Tell me a personal experience, the pastry chef used to know a chef. He was an apprentice in a star-rated hotel, and then he worshipped a master who was very good in the chef industry, so he was only an apprentice, but the master directly asked him to cook in the stove (equivalent to three years in advance).

Thought and vision

People often say who you should learn from, just as my mother told me when I was a child that I was not allowed to play with people who didn't study well. It makes sense to think about it now, and this sentence can also be applied to any industry.

The dishes cooked in small restaurants are exquisite, large in quantity and affordable, and delicious.

The dishes cooked in the hotel pay attention to taste, delicacy, beauty and health.

For example, the cakes in the photo below are the same kind of cakes, but the plates are different. Why?

First of all, the small restaurant is in a hurry to serve food and has no time to cook.

Secondly, the owner of a small restaurant doesn't buy food, but what the boss requires is large quantity and affordable. Moreover, all major hotels toss and turn those dishes, which will form a habit over time, so it is not easy for chefs who work in small hotels for a long time to adapt to star-rated hotels.

The following two are cakes, too, but one is cheap when full, and the other is expensive when not full.

The difference between a chef in an ordinary restaurant and a chef in a high-end hotel is 1: The position of eating is one on the face and the other on the stomach: the purpose of cooking in an ordinary restaurant is to give priority to edible value. Large quantity and delicious taste, suitable for drinking with turbid wine. It's delicious. The price is reasonable. Enough to eat

The dishes cooked by chefs in high-end hotels are cost-effective, colorful and delicious, which is suitable for entertaining guests. The dining environment and services in high-end hotels are in place, and only suitable for a small number of people who get rich first.