How to become a western chef?

Ancient emperors often took China as the center of the world, calling the East "Yi", the West "Fan", the North "Hu" and the South "Man". So the so-called "food" ref

Ancient emperors often took China as the center of the world, calling the East "Yi", the West "Fan", the North "Hu" and the South "Man". So the so-called "food" refers to western food.

Western food not only refers to the cuisines of European countries, but also includes the cuisines of Eastern European countries, the Mediterranean, America and other countries.

Like Indian food and Thai food, they all belong to Southeast Asian food.

Western food takes bread as its staple food and is used to using knives and forks. Western food pays attention to nutrition and is convenient to supply (such as KFC, a western-style fast food, which is very fast).

At a formal western banquet, there are also soups, appetizers, main courses, desserts and drinks.

Western food can be roughly divided into French, English, Italian, Russian, American and Mediterranean.

After a brief understanding of the above concepts about western food, you will find that if you want to be a qualified chef, you need to determine an accurate direction first. Like the French. English? Or Italian? After that, concentrate and study. Either enter a professional school or learn slowly with western chefs. However, as far as western food is concerned, admission is more reliable. After all, it's foreign. People who grew up eating Chinese food have no western flavor in their bones.

Tell the story of a friend. She never thought of learning western food before. She just baked some desserts. The more I made it, the more I liked it, and then I went to a special training for baking desserts, where I was exposed to West Point and Western food. I began to have the idea of opening a West Point restaurant. After finishing her studies, she really opened a shop next to the university town. It's not pure West Point, but it has a faint feeling. Business is good, and I am going to open a second one recently.

I have seen her works, and to be honest, they are similar to Chinese food. It's just that there is no big stove, the environment is cleaner and there are fewer raw materials. Several ovens, a large platform, and a cold dish room similar to the main kitchen. No holidays, no holidays, no holidays. People come to you for a holiday.

Besides running a restaurant, the most important thing for her is to go out to study. I eat in a restaurant like Michelin every month. She has a deep research on ingredients. The way to cook a dish is not the Chinese menu we imagined, but the main ingredients, auxiliary materials, seasonings and methods. Her notes will introduce in great detail the characteristics of each food, what to match, what wine to match, raw and cooked conditions, how much to use, color, taste, irritation, sweetness, acidity and so on. Simply put, this is learning.

The above is the story of an ordinary person becoming a Western-style chef who can support himself. It is similar to the career development path of most of us. At first, because of interest, I invested in interest and formed my own core competitiveness. After mastering the differences with people around me, I grasped the business opportunity, boldly seized the opportunity with my own skills, tried to start a business, worked hard to accumulate, and finally broke through the bottleneck and developed rapidly. Then continue to learn and improve, and then learn and improve, and constantly strengthen the core competitiveness to meet greater opportunities and challenges.