Basic skills of chefs

Chefs in China have always said that a knife is a knife and a knife is a knife. . In other words, a qualified chef, knife skill is the foundation.

A friend of mine, majoring in cooking in college,

It only took two months to sharpen the knife, starting with selecting materials, cutting strips and cutting, first cutting with red bricks, then cutting with water stone, and finally cutting with bluestone;

After that, I practiced my work. First, I practiced empty cutting, that is, I cut the chopping board with a knife, and then I practiced fingering with my left hand, which lasted about another month.

Then cut the newspaper, first a newspaper, slowly become a newspaper, and then cut a thin magazine, this is another month;

Then cut potatoes, mustard tuber, meat, push-cut, jump-cut, top-cut, bottom-cut, various flower knives, chop, chop and so on.

Knife workers have practiced basic skills for half a year.

Then practice spoon skills and learn hot dishes, cold dishes, food carvings and pasta. ......

After graduating in three years, I went to a restaurant as an apprentice and started cooking on the stove two years later. .....

I won't describe the other basic skills one by one, and you will come into contact with them gradually.

What are the basic skills of a chef?

The first is the felt board, that is, cutting vegetables. The chef's dish is cutting vegetables, that is, your usual knife skills, such as what to cut, what to cut, what to cut, and what to cut meat and vegetables, all of which are very particular, thick, thick and narrow. The other is the Dutch waiter, that is, the chef's assistant. What kind of food, shape and taste do you want to use in his cooking? Finally, the skill of cooking. It depends on whether you have the strength to lift the pot. You need a lot of strength in your wrist to turn the pot over. In a word, it can't be done in a few years, but step by step.

What are the basic skills of a chef?

The salaries of chefs in Cantonese cuisine and Huaiyang cuisine are generally higher, which is no problem, because these two cuisines can be said to be aristocratic cuisines in Chinese food, especially Huaiyang cuisine. Since the founding of New China, all previous state banquets have basically been the keynote of Huaiyang cuisine, and Cantonese cuisine may be slightly inferior to Huaiyang cuisine. The reason why Cantonese food is more expensive is that its raw materials are more expensive. In fact, I think it's better for you to learn Huaiyang cuisine, because Huaiyang cuisine has elegant personality and characteristics. Moreover, Huaiyang cuisine can use both high-grade materials and home-cooked materials, so it has a wide audience. Moreover, the core of Huaiyang cuisine cooking is to attach importance to materials and light seasonings, emphasizing the original flavor of ingredients, paying special attention to collocation and heat, and even paying attention to seasons. Therefore, it is very difficult to learn Huaiyang cuisine, but it also requires solid basic skills. If you learn Huaiyang cuisine first, you may not only get a well-paid job, but even if you want to transfer to other cuisines in the future, because Huaiyang cuisine has good basic skills, it has also improved. Moreover, I think the theoretical knowledge of cooking is a very important issue. Nowadays, many restaurants, especially in the north, have irregular operations, such as throwing fish, which will lead to congestion and taste deviation. Therefore, it is very important to find a formal chef training school to study first. Even if you work in a restaurant kitchen or have a temporary internship in the future, you'd better stick to your studies. Regarding your second question, I think so. Shanghai cuisine itself is divided into two parts. Shanghai cuisine is a combination of Chinese and western cuisine, and Shanghai cuisine is simply a branch of Huaiyang cuisine, plus some nearby side dishes. The basic feature of Shanghai local cuisine is thick oil and red sauce, so it depends on which part of Shanghai cuisine you plan to learn. If you really want to cook Shanghai food well, you need to have a deep understanding of this side dish. But in any case, to learn Shanghai cuisine, we must start with Huaiyang cuisine and find out what season the materials are and what seasonings are used. Only by making this clear can you talk about your third question. I think if New Oriental doesn't work, you can go to Nanjing Confucius Temple, where the training is strict, the semester is flexible and the tuition is low. it wont hurt you to try it

What is the most basic thing to be a chef?

1 Learn modestly 2 Steal art seriously 1. To be the highest level pursued by an excellent chef. Excellent chefs must have good cooking ethics. Only by cultivating good cooking ethics can chefs achieve success and achievements in the industry. Therefore, the virtue of cooking is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I am recognized by everyone in the industry, and I can't do without asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements: first, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it. Only when you are based on your work as a chef can you be happy and successful in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove and so on. The job of each position is to lay the foundation for being a good cook. The exercise process of each post must be based on its own post, not afraid of being dirty, not afraid of being tired, and eager for success. This is the basis of cultivating chef's morality. The second is to strive for Excellence. To be a chef, you must not have a holiday. Every dish has to go through a strict process. Without one process, the dish can't meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be chefs, they must be down-to-earth and strive for perfection. Third, be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end. If you don't win the gold medal in the competition, you can be carefree if you are awarded the title of master in the industry. It can be said that you have reached the peak, so you must persevere, win without arrogance and lose with grace. The party keeps making progress. Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality lies in the improvement of cooking level, which lies in the joint efforts of cooking colleagues. Only by discussing, helping and encouraging each other can chefs promote the development of the industry. At the same time, we should realize that the prototypes of most dishes are created by predecessors, and our skills are accumulated by predecessors' experience, so we should respect our predecessors, learn from them and be friendly to our peers. Second, to be an excellent chef, you must have superb cooking skills. Cooking is the key to a chef's foothold. To be an excellent chef, you must have superb skills. For example, an excellent chef of Hunan cuisine should not only master Hunan cuisine, but also bypass other cuisines. How can I have superb cooking skills? First, learn art from scratch. Learning art is a hard and long-term process. There is no limit to learning the sea. Chefs should persevere and persevere in learning skills. Don't give up halfway or stagnate. Start with the most basic things, step by step, and have an insatiable enthusiasm. Especially now, food consumption is changing with each passing day, and the diversification of customer consumption requires chefs to base themselves on tradition and innovate constantly. Chefs should master their own skills, learn from each other's strengths, learn from each other's strengths, and develop in an all-round way in theory and practice. The second is to spread art with a broad mind. In my 40-year cooking career, * * * has trained nearly 1,000 students, of whom more than 65,438+000 have become senior chefs and become the backbone of hotels, guesthouses, restaurants and restaurants. I think a chef should contribute to the development of cooking after he becomes famous. He shouldn't regard his cooking as his personal wealth. He should pass on what he knows to those who love his job and industry without reservation, and train more studious students and apprentices with bright future. Third, to be an excellent chef, you must be full of affection for the enterprise and customers. When I talk about feelings, I want to give priority to promoting development and meeting customers' needs in my work, putting my personal interests behind me and working with feelings. I think this is an indispensable quality for a qualified chef. What is emotional work? First, you should feel "home" to the enterprise. Over the years, I have been rooted in the enterprise for development. In my opinion, a good catering enterprise cannot do without a team of highly skilled chefs. Similarly, the master also needs the backing of good enterprises. It is the bounden responsibility of the chefs to make the enterprise bigger and stronger. At present, some chefs are influenced by bad social thoughts and simply pursue economic interests, which is not good for enterprises. As a chef, if you can take charge of the enterprise, invest more, pay more, give more ideas and think more ways for the development of the enterprise, you will certainly make extraordinary career in an ordinary post. The second is to have "friends and relatives" friendship with customers. We often say that the customer is God. To meet the needs of customers, we need to observe carefully, study customer psychology carefully, grasp customer consumption trends, and put customers first. At work, I am full of "friends and relatives" friendship with my customers, and I can bring my elders and customers who come to the company for dinner. ......

What are the three basic skills of a chef?

Showing, cutting and matching, heating

What are the basic skills of a chef?

The first is the felt board, which is to cut vegetables. The chef's dishes are cut by cutting vegetables, that is, your usual knife skills, such as slicing, shredding and cutting, are very particular, thick, thick and narrow. The other is the Dutch waiter, that is, the chef's assistant. What kind of food, shape and taste do you want to use in his cooking? Finally, the skill of cooking. It depends on whether you have the strength to lift the pot. You need a lot of strength in your wrist to turn the pot over. In a word, it can't be done in a few years, but step by step.

What are the important basic skills to learn from chefs?

Two choices, school, restaurant,

Take a school as an example. In the early stage, several thousand dollars are invested, which may be side dishes, lotus flowers, and sometimes it may not even be a water platform. (the side dishes are cut and served, and the lotus stands in the middle of the side dishes and stir fry. It's closest to cooking, so you have to react quickly and work hard. The water table is used for cooking, killing chickens and fish, cleaning and so on. So when you study at school, you can generally avoid the water table, but the school pays more attention to theory than practice. Maybe he teaches you to cook this dish, and others will disagree with it because of Chinese food. Very common. I will retire to Chengdu New Oriental cooking school, which is very good. It is the best Sichuan cuisine chef school in China. This is the website of their school scxdf.

Directly into the hotel, hard, tired, dirty, but also suffer indignities. Because you are new here, everyone may be five years younger than you, but here, you can quickly learn the basic skills, of course, there is little theory, but if it is theory, you will also get a certificate and basically won't go abroad. Certificates are useless. Which chef has a certificate to apply for?

According to your age, it is already very fast to start cooking at the age of 23. At the age of 25, you should get more than 4,000 yuan, which also depends on your development.

But as a chef, he can support a family just as a profession, and the salary is not rich, so I often study. If I learn from the chef, I will open a restaurant in the future, otherwise you should stop learning.

Because if you are a professional, the first time you go to work is long, 9: 00 noon, 5: 00 pm and 9: 00 pm, which are all normal commuting hours. When the chef gets off work, others go to work or sleep, and others have a holiday and rest, the chef should not even think about it. Of course, you should also consider your physical problems. In another month, it will be fried at least 40 degrees in the kitchen, and there will be soot and pharyngitis.

As a dream, I will not break your dream. There must be countless chefs who make a fortune. But you have to think about the setbacks and bumps, or some discomfort, and you will change careers. I have been in this business for four years, and now I have changed careers. Next year is my animal year. Ha ha!

If you have any questions, please leave me a message.

What is the most basic thing to learn from chefs?

It is necessary to learn the basics of knife work, master its essentials, understand the knife method, and practice holding the knife steadily, cutting the knife quickly, keeping the knife open and even the gap. Even if the knife with steel blade has not been opened.

Secondly, lotus. Learn to carve dragon and phoenix paste (egg yolk paste, egg white paste), surround the plate, size and castrate. Then, grasp the master's cooking essentials, such as Cantonese cuisine is mainly based on sauce. Sichuan cuisine and Lu Yu cuisine are fried and fried. If you catch some, you will be a junior chef. You have to face your own new dishes, that is to say, it's time to bring other people's dishes.

Finally, I want to tell you that you should be careful when practicing swordsmanship, be careful when playing lotus, and take pains when cooking.

Learn the basic skills of chefs

The first is the felt board, that is, cutting vegetables. The chef's dish is cutting vegetables, that is, your usual knife skills, such as what to cut, what to cut, what to cut, and what to cut meat and vegetables, all of which are very particular, thick, thick and narrow. The other is the Dutch waiter, that is, the chef's assistant. What kind of food, shape and taste do you want to use in his cooking? Finally, the skill of cooking. It depends on whether you have the strength to lift the pot. Your wrist should have great strength. Turn the pot over. In a word, it can't be done in a few years. It must be done step by step. ...

What ability should a chef have?

1, proficient in cooking knowledge of various flavor dishes and key technologies in the whole process of food processing.

2, can be targeted, timely and flexible adjustment of operating dishes, with the ability to develop and improve dishes.

3. Have the ability to correctly evaluate the quantity and quality of raw materials, maximize the use of raw materials, be good at adjusting the menu according to the inventory of raw materials, ensure the proper inventory of raw materials, and control the food cost at the required level.

4. Have the ability to coordinate and communicate with other departments, be good at handling instrument quality complaints, and be good at selecting, evaluating and training employees.

5. Fully understand and master the internal rules and regulations of the hotel, and urge employees to abide by them.

6. Have good language and writing skills, be good at summing up and exploring work experience, and have certain skills in tabulation and reading.

7. Have good foreign language expression and reading ability, understand the new trend of diet development, and be able to communicate with others.