What is a chef?

In the old days, people called chefs "cooks", "cooks" and "cabinet servants". Cooks took cooking as their profession and cooking dishes as their main job. In modern society, most chefs work in restaurants, restaurants and other places that provide public services. Chefs generally need to study in cooking school and pass the exam to ensure that they have sufficient professional skills and knowledge of food safety.

The profession of chef appeared very early, and there were full-time chefs in slave society. With the continuous improvement of social material civilization, the chef profession is also developing, and the team of full-time chefs is expanding. According to relevant statistics, at the beginning of the 20th century, the number of chefs in the world has grown to tens of millions. China is known as the culinary kingdom of the world, and the strength and quantity of chefs are second to none. According to relevant data, in 2002, the total number of chefs in China was10 million. Such a huge team accounts for a considerable proportion of industrial workers in China.

Characteristics of chef's labor

As a production department, the catering industry is a producer, and the chef's work has its own characteristics.

1, the characteristics of the unity of service and creativity

Chef's labor product-dishes, is sold to people for enjoyment, and providing customers with exquisite dishes is the main purpose of chef's labor. Therefore, it has the characteristics of commercial service. This feature requires the chef to have a good moral character of serving the people wholeheartedly, an attitude of putting the interests of customers first, and a spirit of sacrifice. When providing services to consumers, chefs should do everything possible to win economic benefits for their own enterprises, accumulate funds for national construction and increase wealth. This requires chefs to win customers through quality service and increase more benefits for enterprises through increasing production and saving, which are contradictory but more unified.

2, technical and scientific, artistic characteristics of unity.

Cooking is a skill Chef's work is a technical activity mainly based on manual operation. From the identification of raw materials to the primary processing, from manual cutting to mastering the temperature and seasoning, it is its specific technical requirements and operational difficulties. In addition to technical elements, cooking is a science-an art with food modeling as its main form of expression. It is the organic unity of the three. And the chef's labor process, in essence, is the process of organic combination of the three.

3, the characteristics of the unity of physical labor and mental labor.

Chef's labor force is a technical activity mainly based on manual operation, which is mainly manifested in the form of manual labor. Even, sometimes it shows heavy physical labor. For example, the initial processing of some raw materials, turning the pot on the stove. However, the chef's labor is not pure physical labor, but a kind of labor that includes a lot of labor. Especially with the requirements of scientific and standardized cooking, the proportion of mental work in chef's work is increasing. Such as the design of the banquet, the conception of the banquet, the determination of the nutritional and hygienic indicators of the dishes, and the modeling of the dishes, all of which are condensed with more complicated mental work.

Why does the chef wear a top hat? In the restaurant, every chef wears a white top hat. There is also an interesting story about the origin of a chef in a white hat.

It is said that more than 200 years ago, there was a famous French chef named Andrew Clem. He was a senior chef in a famous restaurant in Paris in the18th century. Andefan is cheerful and humorous and likes to show off. One night, he saw a customer wearing a novel white hat in the restaurant, which attracted the attention of the whole restaurant. He deliberately followed suit and immediately customized a tall white hat, much higher than the customer's. Wearing this white top hat, he was very proud, and he went in and out of the kitchen, which really attracted the attention of all customers. Many people are curious and come to visit this restaurant. This effect has become sensational news, making the restaurant business more and more prosperous. Later, the owners of many restaurants in Paris noticed the attraction of this white hat, and they also customized the same white hat for their chefs.

Over time, this white hat became the symbol and symbol of the chef. Up to now, chefs all over the world have generally put on this white hat. The white top hat has become a working hat for chefs to maintain food hygiene.