Chef, will you be moved by the upsurge of going abroad?

With the deepening of the integration of the world economy, exchanges between countries have become increasingly frequent, and it has become more and more common for chefs to go abroad. When chefs go abroad, they can not only learn advanced foreign cooking techniques, but also take China's cooking techniques and food culture abroad and carry them forward.

ma Liping? Chef of Huaxing Hotel, Lincheng County, Hebei Province?

Now that China has joined the wto, there will definitely be more and more chefs going abroad to cook. If there is an opportunity, I will go, too. Working as a chef abroad can not only earn a higher salary, but also broaden one's horizons and learn a lot, which can also make China's cooking culture go global.

Zhao Yingxin? Chef of Beihua Hotel in Harbin, Heilongjiang?

In the face of the upsurge of going abroad, I think many chefs will be moved. First of all, foreign chefs can get several times the salary at home, and secondly, foreign chefs are generally not fired at will. Although working abroad is labor-intensive, and I don't know the language well, I have some difficulties in my life. But as long as I can persist for three to five years, I can accumulate considerable venture capital, and I can open my own restaurant and noodle shop after returning home, so I can have my own business. So I advise those chefs, if you have this opportunity, don't miss it. ? Don't wait for the boy's head to be white and empty. ?

Tian Daohua, Chef of Catering Department of Jiuzhaigou International Hotel, Sichuan

The chef's going abroad is very attractive to those of us who have never been abroad, just like the rural people wanted to enter the city in the 198s. But it is difficult to go abroad and go to the sky. First, it is difficult to go abroad. Chef wants it? Do it? Going out takes a long time and costs a lot of money. Generally, it takes about half a year to get a visa, and it costs tens of thousands of dollars; Second, it is difficult to work abroad. Working abroad for a long time, labor intensity, which can not be compared with domestic; Third, it is difficult to live abroad. Most people who work abroad don't know the language, so they feel inconvenient to communicate. In addition, they are homesick and care about their loved ones, so you can imagine how difficult it is to live outside. This is just like a song: the outside world is wonderful, and the outside world is helpless.

However, the generous treatment of working abroad is very attractive, which is probably the main reason for many chefs to go abroad.

Zhou shenglian? Chef from Huangshi City, Hubei Province?

when it comes to going abroad, I think every chef will be moved. The colorful world and colorful banknotes make people see things in a blur. Isn't this a good place for people to find gold and learn more? But when you think about it carefully, it seems that not everyone is suitable for working abroad. People who go abroad to work must also have certain physical, psychological and cultural qualities.

Physical quality means having a healthy body and a strong physique to adapt to high-intensity and fast-paced work abroad; Psychological quality is to be confident in your work, but also to learn from foreign counterparts with an open mind, so as to be open-minded and generous, neither humble nor supercilious; Cultural quality is to know not only cooking skills, but also nutrition knowledge, so as to make a reasonable diet, as well as some foreign customs and customs, and some daily expressions in foreign languages.

yellow? Hey? Intern in the banquet hall of Chengdu Jinniu Hotel?

I'm in favor of chefs going abroad, because complacency is bound to lag behind. Take Sichuan cuisine as an example. Sichuan cuisine is famous for its good seasoning, but what was the seasoning of Sichuan cuisine in the past? Decades like a day? , lack of due changes. Nowadays, Sichuan cuisine has also introduced many Cantonese condiments, such as oyster sauce, fish sauce, curry powder, custard powder and various sauces, and most of these things were imported from abroad in earlier years. I think, why don't we go out and learn well and introduce something for Sichuan cuisine?

Chen Qinghua? Sichuan cuisine chef in Beijing?

The chef's going abroad, whether it is sent by the government or handled privately, represents the image of China chef. Therefore, chefs who work abroad should not only think about making money, but also pay attention to their own image everywhere, and should be self-respecting, self-respecting and self-disciplined, so as not to embarrass chefs from China and China.

Hu Jin? General manager of Guizhou western food culture development co., ltd?

I have worked abroad for many years and have a deep understanding of chefs going abroad. Working as a chef abroad is very attractive in terms of salary and development opportunities, so it can be said that every chef in China yearns for it. However, it is necessary to draw your attention to one thing, that is, some famous dishes in China have changed their taste as soon as they go abroad? Like what? Mapo tofu? When I arrived in Japan, it became sweet and sour? So that foreigners can't really understand Chinese food. Therefore, I suggest that all China chefs abroad should not only consider earning their own money, but also take it as their responsibility to promote Chinese food culture and promote the original China famous dishes to the international market.

Wang Junqiang? Chef of Tujia Shanzhai Restaurant in Zhangjiajie City, Hunan Province

In recent years, it has become a craze for chefs to go abroad. Among the chefs who go abroad, some are excellent cooks, who have earned money and left a good reputation abroad; However, some chefs are not skilled, they just do odd jobs after going out, and they don't earn much money. After returning to China a few years later, they can't keep up with the trend. Chefs like the latter might as well stay in China and study for a few more years, which will not only improve their cooking skills, but also earn less money.

Luo Xiong? Chef of Catering Department of Telecom Hotel in Langzhong City, Sichuan Province?

It is a familiar and unfamiliar topic for me that chefs go abroad. Familiarly, I have heard many stories about chefs going abroad; Strangely, none of the chefs I know has been abroad. It is an exciting topic for chefs to go abroad, and it is also a reflection of their own abilities. If a chef wants to go abroad, he must first have superb cooking skills and work ability beyond ordinary people. Only in this way can he establish the image of a chef in China and show the profoundness of China cooking.

Fang Chao? Chef of Tianwai Village Hotel, Taian City, Shandong Province?

In recent years, facing the increasingly hot labor export, going abroad has also become a very good choice for chefs. After China's entry into wto, more and more foreigners will come to China. What are their eating habits? Chefs can learn about foreigners' eating habits when they go abroad, so that they can adapt to them when they return home later. Foreigners? Taste of dishes, perhaps can also become a specialist in this field. Why not do such a good thing?

Liang Ping? Chef of shehong county government guest house in Sichuan

? The moon in foreign countries is rounder than that in China. ? This concept can be said to be deeply rooted among Chinese people. When a chef has been abroad, does it mean that he is better than others? Actually, it is not. Not long ago, our hotel invited a chef who has been abroad. As a result, this chef can't even cook some traditional dishes well, which is simply disappointing.

it's good to have the opportunity to go abroad, but you have to practice your basic skills before you go out. Because a chef goes out, he represents not only himself, but the level of Chinese food. If it is done well, foreigners will say:? Chinese food is really good? If you don't do well, foreigners will say: Chinese food is so much? Isn't this a sign of smashing Chinese food yourself?

liuyan? Chef of Mecca Restaurant in Shehong County, Sichuan Province?

it is not easy to be a qualified chef abroad. He should not only have superb cooking skills, but also have the spirit of continuous innovation. Some Sichuan dishes are popular in China, but do foreigners like them? This requires us to make some improvements to some Sichuan dishes according to the local eating habits to suit the local tastes. Therefore, only when our chefs go abroad innovate, innovate and innovate again can we find a way to develop outside.

Chen Dan? Chef of Yudefu Hotel in Tianjin?

going abroad is a dream for every chef. It is undoubtedly a good thing to have the opportunity to go out and see the outside world and learn some local customs and food culture. But don't follow the fashion. Before you go out, you must make a full estimate of your skills and abilities, and then you have to do what you can. Dollars and euros are not so easy to earn. Here, I hope that Sichuan Cooking can provide chefs with more information about going abroad and create more opportunities for our chefs to go abroad.

Wu Yonggang? Adult Education Department of Sichuan Cuisine College?

With China's entry into wto, the earth will become smaller and smaller, and there will be more and more opportunities for chefs to go abroad, but at the same time, it will also put forward higher requirements for our chefs. First of all, in foreign countries, chefs should pass the language barrier well, and they should also understand the diet structure and customs of foreign countries. More importantly, you must have excellent skills. If we don't have these preparations, the opportunity will pass us by; And if we make these preparations, then one day, we will suddenly find ourselves in a foreign country.

Fang Naiwu? Chef of Qingdao Food City, Renqiu City, Hebei Province?

As a chef in the 21st century, facing the strong impact of western food culture, we have to go abroad, integrate ourselves into the trend of world development, and strive to learn advanced foreign technologies. In other words, only by making up for one's own shortcomings with one's strengths can we be in an invincible position.

Li Shifei, Chef of the Catering Department of Chengdu Longquanyi Longfu Hotel

It is both an opportunity and a challenge for chefs to go abroad. Behind the craze of going abroad, we must think calmly. For the time being, regardless of the differences between Chinese and foreign consumption concepts and food culture, just the advanced kitchen equipment and cooking technology abroad pose new challenges to our chefs. Therefore, how to become a chef with high quality in the 21st century has been put before us. From now on, our chefs should study harder and get ready, because opportunities always favor those who are ready.

Jiang Mio? Chef of Shengli Restaurant in Jiayuguan City, Gansu Province?

With China's entry into wto and increasing foreign exchanges, there will be more exchanges between domestic and foreign catering industries. Going abroad in the future will not only be limited to the profession of chef, but also the communication with the outside world will not be limited to cooking skills. I believe that more people in the catering industry will go abroad in the future to understand the dynamics of the global catering industry and learn advanced foreign management experience.

Li Haihua?

It's a good thing for chefs from Haihua Vocational and Technical School in Chenggu County, Shaanxi Province to go abroad, but not everyone should go out, otherwise who will do the domestic catering industry? I think we should go out in batches in a planned and organized way. On the other hand, we can learn some distinctive delicacies when we go out and bring back new contents for the development of domestic catering dishes.

Zhuang xubin? Chef of Donghai Hotel, Donghai County, Jiangsu Province?

It is naturally a good thing for chefs to go abroad, but now there are many informal labor service companies, and most of the so-called labor service exports are cheating people. I used to handle the export of labor services to Germany, Japan and other places in several labor service companies. Although there were dozens of people who signed up at that time, none of them succeeded. Therefore, I hope that our chefs must choose a reliable labor service company when going abroad to avoid being cheated.

Liu Bin? Teacher of the First Vocational High School in Huangchuan County, Henan Province?

From a long-term perspective, China cuisine needs to enrich a lot of new contents if it wants to achieve further development, and chefs going abroad is one way to learn new things from the outside. Take Cantonese cuisine for example, it actually learns and draws lessons from many western food things, right? Foreign things serve China? A model. Today's chefs going abroad will undoubtedly promote the development of cooking in China. However, the problem of chefs going abroad should not be overheated, and it should not be regarded as a fashion. As an excellent chef, no matter whether he goes abroad or not, as long as he does his job well, he has great prospects.

Hou Peng? Chef of Shengdi Hotel in Jining City, Shandong Province?

As long as conditions permit, it is a good thing for chefs to go abroad to broaden their horizons, appreciate exotic customs and communicate with foreign counterparts. However, I think going abroad is not an end in itself, and it is absolutely impossible to catch up with fashion. Facing the current upsurge of chefs going abroad, I prefer to stay at home myself. Why? I think China's catering and China's chefs going abroad should be regarded as a response to foreign fast food entering the China market, and staying at home is also a way of competition. Staying at home has the advantages of favorable weather, geographical location and human harmony, and the victory of China catering in the local area is even more significant.