What does it take to be a western chef?

Chefs in 2 1 century should meet the following four requirements:-

First, the theoretical basis of culture

An excellent chef must have a certain cultural foundation and rich professional theoretical knowledge, that is to say, he must go through formal study in culinary colleges (including junior college, technical secondary school, technical school or vocational school). Only after two or three years of systematic professional education can we have a good foundation in cultural literacy and professional theory and develop "stamina".

1, cultural basis

Scientificalization is the mainstream of catering industry in 2 1 century. Only cooking talents with a certain cultural foundation (including knowledge of Chinese, English, mathematics, computer, politics and law, management, marketing, etc.) will promote and promote the development of the cooking industry in the 2 1 century. At present, more and more chefs buy personal computers, digital telephones and other communication equipment, so as to adapt to the information trend, develop the catering network, understand the information of the catering industry and related industries, and use modern means to form a "modern catering" with standardized production, professional service, scientific management and diversified sales, and develop the catering information network.

2. Professional theoretical knowledge

Professional theoretical knowledge is the second major factor besides professional technology, which mainly includes cooking technology, cooking raw materials, food hygiene, nutrition hygiene, nutrition and health care, cooking art and so on. A modern excellent chef, in addition to excellent professional skills, must also have rich theoretical knowledge and know more cooking principles, so as to "draw inferences from others" in practical operation and play a correct guiding role in the innovation and improvement of dishes. On the other hand, the gradual scientization of catering products is the inevitable trend of catering industry in China. Since 1990s, China people's catering consumption has developed to a high level, such as diversification, nutrition, interest and intelligence. It can be seen that in addition to the beauty of color, fragrance and taste, future catering products must also have the conditions of "green", health, nutrition and art. Without rich professional knowledge, it is impossible to meet people's dietary needs in the future.

Second, the technical conditions

Technical condition is the first of the four elements of modern chefs, and it is the basis for chefs to take office. The competition in modern society is becoming more and more fierce, and the phenomenon of "Mr. Southland" no longer exists. Everyone must have real talent and practical knowledge to develop in all industries, and chefs are no exception.

1, solid basic skills

A chef should not only study in a professional school for several years, but also have a solid industry apprentice for several years. The "teacher" here is not necessarily a famous teacher who won gold and silver, but he must be a knowledgeable and tireless teacher; The "art" here is not only to know how to cook some dishes, but also to master the basic skills such as knife, spoon, taste and fire. This can make up for the lack of school education (mainly operational practice) and greatly improve the practical skills of chefs.

2. Rich skills

A cook who can only be a school, a department or a place is not a good cook. Modern catering is complicated, with wide communication and great cross-cutting. If the current restaurants only rely on one school of delicious food to conquer the world, it will be difficult to win people's favor for a long time. In the way of operation, it has become a common practice for catering operators to change their patterns every day and push new dishes from time to time. Hunan cuisine wears Sichuan cuisine, snacks carry hot pot, and snack cooking has become a unique phenomenon in modern catering. In fact, cooking from the south to the north, cooking from Sichuan to Jiangsu, eating western food ... Therefore, a qualified modern chef must master at least the dishes of a school or a place, bypass many departments, and learn from hundreds of families. This is very important to increase knowledge and broaden skills. Only by eclectic, extensive and wide-ranging ways can we quickly adapt to the popular trend of dishes, constantly innovate and take the lead in the competition.

Third, physical condition.

Kitchen work has always been manual operation, with high labor intensity and long working hours. Therefore, it requires every chef to have good physical protection, and physical quality is the capital of "revolution". Although science is progressing and machinery is replacing advanced tools, at least for a long time to come, kitchen work will still be dominated by manual work. In recent years, the most popular chefs among business owners are young people around the age of 30. One thing is certain, they all have good physical strength and intelligence.

Fourth, management knowledge.

A qualified chef should have certain management knowledge besides the above conditions. Because kitchen work is actually a team work process. Every dish, every snack, from the planned procurement of raw materials to the sale of finished products, has passed through all departments in the kitchen and is the result of the joint efforts of employees in all positions in the kitchen. "Management is productivity". A chef should not only manage himself (his job requirements), but also have the correct command and deployment of his staff, so that the art of management can also play its due role in kitchen work.

A chef of 2 1 century must have the above conditions at the same time in order to become an excellent cooking talent with development potential; As a catering enterprise, if you want to win in the future catering competition and become stronger and bigger, you must have countless excellent chefs. Refer to the summary of chefs in 265438+20th century.