What is the future development prospect of chefs?

The future of chefs depends more on the future of catering, so I will start with the current situation of chefs, catering trends and new occupations.

First, the identity of the chef:

Diners all know that chefs stay in the store for more than ten hours every day, and they can never be with their families when eating. They know how to cook, but their family seldom eats your cooking.

There was a joke before that the boss or the cook had a big head and a thick neck. This is a joke to people who are engaged in the chef industry, and it also reflects the general social status cognition. So for many years now, fans are reluctant to engage in the chef industry, mainly for the following reasons.

1. Working environment: The chef is sweating and smoky every day. The working environment temperature is more than 40 degrees, and the ground is slippery, with high humidity, heavy oil smoke and loud noise. What can be done becomes impatient. Coupled with the high intensity of work, many occupational diseases will appear in the body.

2. Unstable work; Business is good every day, but diners are demanding more and more. The chef is to blame for the bad business. As soon as the shop opens, people go there.

3. No holidays; The busier the holiday, the less time I spend with my family, and many social friends lose contact;

4. room for promotion and growth: dealing with ingredients and spices every day and dealing with the kitchen in the front hall, so the social circle is very narrow;

Second, the future development trend of catering

When it comes to future catering, there are many aspects involved, such as customer acquisition, customer operation, ordering, meal sharing, payment, settlement, ingredients, seasonings, supply chain, people and goods yard and so on. What I want to say here is: grain production, or grain production. Whether it is high-end or low-end fast food, a core problem is that you should make the food more or less, faster or slower, to meet the needs of diners.

The trend is more and more "three highs and one low"!

Labor costs are getting higher and higher, rents are high and profits are low.

In fact, the traditional model seems feasible for 90% diners, but it is not feasible. So what should we do?

The solution is simple, troika. Which three drivers?

1 prefabricated vegetables+reheating:

2 semi-finished products+on-site steaming:

3 clean vegetable bag+cooking machine:

Third, new jobs and new opportunities

1. New opportunities come from three major changes in the market:

A, the production time is getting shorter and shorter. When guests come to the store, they basically have to eat immediately. There are even many stores that don't charge if the production time exceeds 30 minutes.

B, the preparation of ingredients is changing. The boss used to get up in the morning to buy food, and then the restaurant picked, washed and cut it, remember? In the past, when I went to a restaurant for dinner, if it wasn't dinner time, I often saw waiters and chefs picking dishes on the table while chatting. Now, can you still see this scene? No, even if there is, it is much less. Why? Because there are a number of clean vegetable companies. They wash and cut the dishes according to the needs of the restaurant and send them to you. This change began five years ago, and now there are several companies with annual sales exceeding 10 billion.

C. Cooking methods are changing, and people often watch them online. Package, package, what the hell is a package? In fact, the material package is to materialize and standardize the skills and tastes that chefs used to live on. In the past, taste was a chef's housekeeping skill. Now, put some of this material, put some of that juice, shake it up and down, and put the flame in the pot. It's amazing. Carefully develop the material package, even without studying it yourself. Just buy ready-made ones. When the time comes, the package will be cooked, and the taste will come out. Think about it, isn't this the bottom material of hot pot? Of course, the package of many dishes is more complicated than the bottom of hot pot, but you can't stand it. So many companies are smart people who study hard and their money will not be wasted.

2 chef's new career and new direction

First, master chef:

The best chefs don't have to worry. You can't replace them in any packaging, prepared dishes or frying machines. Their advantage is that they know how to choose ingredients and seasonings, they are familiar with cooking, and they put ingredients at the most suitable time. They use the most complicated methods to achieve the ultimate taste. In addition to color, fragrance and taste, they can also put dishes into the same shape as works of art, and they are veritable masters of famous chefs.

B, intelligent food research and development department:

Have you been to McDonald's and KFC? Machines, frying machines, steaming ovens and so on are everywhere. Have you ever seen a chef in there? I haven't seen it. Most Chinese food will be like this in the future, but it's just an extra Chinese cooking machine.

Let's talk about McDonald's French fries. It tastes okay, doesn't it? Of course, many other families have French fries, and so does Burger King. Many of them taste different.

How did the smell of French fries come from? This involves: the selection of ingredients, the cutting specifications of ingredients, the control of temperature, the control of time, and how long it takes to pack boxes.

Of course, these are not made by the store operator, but are set on the machine, and the operator can just press the button directly.

Who set it up? Let's get down to business. It's a smart food developer.

Of course, French fries are much simpler than Chinese food, but the principle is the same. Chinese food also needs intelligent dish developers, and the developed electronic recipes need to be set in the program of the machine.

Smart food developers, but all future catering brands need food developers. Why?

Don't take it for granted that people who make cooking machines and steam ovens claim to have as many recipes as possible, 200,500, 1000,

In fact, these recipes are useless to those brand businesses! Can brand catering businesses copy the recipes of manufacturers? If only those recipes are used, the tastes of the whole world will be the same. What are the advantages of the brand? Isn't the core advantage of cooking taste? Your taste is not distinctive. What are your advantages?

Each merchant has its own food channel, and its requirements and preferences for food may be different in origin and attributes, so the required process is different, so the taste is different; As a user, your composition is different and your specifications are different. You need someone special. For example, based on local taste preferences, people in different regions have different tastes for the same ingredients. Shandong people like salty, Shanxi people like sour, and Shanghai people like sweet. Can you win the world with a recipe? No, so you need to be a taste localization researcher and develop the taste of your own shop;

How many chefs are there in China at present? Nobody seems to know for sure. If you look up all kinds of information on the internet, you can probably get the figure of 6.5438+million.

We are not professors, so we don't have to be so strict. Let's call it100000.

How many food R&D personnel does China need in the future? 10 years later, it will be about 1 10,000. 1 10,000 should be needed in the next three years.

This 65438+ ten thousand yuan should be regarded as the pioneer and leader of the industry, and it will definitely have its own place in the future of the industry. In addition, a group of people will become the R&D directors of the brand's smart dishes in the future. Their position, like the chief engineer in the factory, is not only essential, but also determines the fate of the enterprise and occupies a high position. ?

Add up to 65438+ ten thousand people, not much, only 1% of the existing chef team. I wish you were here.