Do you want to learn from famous Cantonese chefs?

Young man, an old restaurant gives you some advice:

This young man speaks very well. It takes a lot of perseverance to be a chef.

Now Guangdong chefs are not as popular in China as before, because the commercialization of the market has caused the selectivity of the chef industry. My friends who are Cantonese chefs are now learning Sichuan cuisine and Hunan cuisine, which shows that the market demand for Cantonese chefs is decreasing, while the demand for Hunan chefs is increasing. There has always been a great demand for Sichuan cuisine chefs. You know, my friends used to be cooks, and they have more than 10 cooking experience.

The commercialization of the chef industry means that the work done by chefs should change according to the changes in market demand; Simply put, just like an actor, you have to play whatever role the director tells you to play. The most important thing is that you are not invited because of your good cooking, but because you have a boss who values you, and your interpersonal skills exceed your cooking.

There is a rule in the chef industry that kitchen work is subject to the contract responsibility system. Whoever signs a contract with the hotel owner is the owner of the kitchen, and all other chefs are paid by him. He pays a high salary to whoever he thinks is good, but his salary is higher than anyone else, which has nothing to do with the skill of the chef.

Chefs' skills are not learned, but displayed. If the boss says hello, you will be fine, and if you say bad, you will be fired. Therefore, the key to learning to be a chef is to learn how to be a person, how to communicate with others and how to manage your own reputation. Chefs are like actors, some are third-rate, some are inferior, and of course there are big stars.

If you really want to be a chef, find a restaurant first and upgrade like playing a game.

Upgrade process: first find a larger hotel or restaurant to be a chef (mainly to understand the use of kitchen facilities and tools)-get excellent comments from the chef within six months-be promoted to a kitchen counter (mainly to contact with cold food), learn the handling and storage of various raw materials-be a teacher above the chef level within six months-be a partner (usually this job is done by the chef himself or an apprentice)-and so on. There is also the use of utensils-making chopping boards after half a year (I estimate that friends of Wuxiancheng 555 are chopping boards or the following two stoves)-upgrading the chopping boards to head piers-learning the cutting methods and requirements of various dishes, and paying attention to the ingredients of dishes-/kloc-After 0/year, the master will promote you to be a tail stove (usually starting with chopping boards)-and learning the cooking and temperature control of various dishes. The next step depends on your luck. Work hard for five years, and the road ahead will be bright. If you don't do it well, you will be a chopping block all your life. Why do people in karma only contribute?

The last advice: be diligent, sweet-talk, hard-working, modest, persistent, persistent. /kloc-The successful chef after 0/0 years is you! !