Hairdressing VS chef choice ...

The cook is good, earns a lot of money and can cook by himself. 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 high-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.

Laobeijing dechuhang

Jiao shouzheng

Holding hot wine, breaking peanuts, tasting the lingering fragrance of peanuts, and talking about 360 lines of old Beijing, the kitchen line is the most helpful. According to its classification and service practice, it should be the first in the country, and the classification is extremely strict. Old Beijingers can see at a glance who to choose for dinner can't be wrong. Divided into kitchen, dining room, dining room, at a glance.

Cooking is the highest, commonly known as "mouth", which is divided into kitchen mouth and waiter mouth. Organizers call it "the head", and the head of the kitchen and the head of the waiter are all famous figures. Nail a wooden sign in front of his house, which says "Cooking for people" and "Mouth" distinguish the real mouth from the mouth of China people. Muslim ports are numerous and scattered, including Niujiekou, Chaowaikou, Deshengmen and Chongwenkou. The population of Han nationality is concentrated, which is divided into East and West. The East is in Chongwen and the West is in Xuanwu. The two openings are divided into a kitchen opening and a vegetable room opening. Every entrance is manned. Any casual worker, whether a chef or a waiter, calls himself "lip service". They are all registered on the "mouth", that is, hanging their name tags on the neatly arranged small nails on their mouths. If they have work to do, they will turn over their labels and turn them over after work, indicating that they are waiting for work at home. If the victim has something to do, he can go directly to the "mouth" to invite someone, and the general manager will arrange manpower according to the size of the task. The kitchen mouth and the waiter will send people separately, and the invited people will bring their own knives, spoons and aprons to the scene on time, and they will get a lot of pay after the account is settled. The tools that should be alive on the mouth, except the apron with knife and spoon, are rented.

In old Beijing, people often rent furniture (commonly known as Guy's chair), including cups, plates, bowls, spoons and chopsticks, pots and plates. In addition, there are special rental desks and chairs, such as Yongxing Ji Guo in the south exit of the old Gulou Street and Gengyu Hall in the north downtown, all of which rent furniture and are used to being called furniture stores. These chefs are always doing nothing. If there is a banquet, you can invite him, one table for two tables, or 1800 tables. After the Republic of China, most people in the officialdom were newcomers, and they didn't know much about this business, so they declined. However, I found someone who used to cook New Year's dishes in my hometown.

Next is the restaurant, with "XX Hall" hanging at the door. There are two kinds of this. The older ones are cold Zhuangzi, and generally don't make a fire. For weddings, funerals, birthday celebrations and other parties, you can book one or two tables, or you can promise to book 1800 tables, and then you can make a fire. They all have their own places. The smallest has two or three courtyards, twenty or thirty rooms, the largest has seven or eight courtyards, and the largest has a stage for large banquets and performances.

I haven't worked much in Zhuangzi for a long time, mainly because the cabinet person is responsible for the contact business, and the first sub-business has to go to the "mouth" to invite people. The younger one is Hot Zhuangzi. Usually there is a fire, but also retail. You can eat at any time, and there are plenty of rooms. People who treat guests here can have three rooms or a yard to themselves, even if they only have one table. Therefore, in the old society, the guests who were a little more particular were all in this restaurant, because it was quieter and undisturbed than the restaurant. When Zhuangzi promised a festive banquet, all the people who should handle the funeral went out to the victim's home or the temple where the spirit stopped. There used to be Jiaxing Temple, Xianliang Temple and other temples. There is a group of people in Zhuangzi, which is very hot.

Kitchen shops and restaurants are suitable for banquets with many people, and at least one table is required. If three or five people eat casually, it is not appropriate, because their dishes are mostly stewed, steamed, simmered and braised, and they are not afraid of the long heat. They open dozens of tables at a time, which are filled out of the pot or taken out of the steamer, such as rice flour meat and braised pork. Although steamed twice, it did not reduce the taste. If it is a dish that requires frying, such as frying three kinds, shredded yam, fried mutton and so on. It is not appropriate to open more than two or three tables at a time, because only one plate can be fried at a time, and more than two large woks will taste bad. If you open dozens of tables at the same time, it will definitely not be delicious.

Then the restaurant. There are four kinds of restaurants: large, medium, small and specialty restaurants. Big ones such as Fengze Garden, Taifeng Building and Dongxing Building. The food on the table is also very good, but no more than two tables, the taste will be worse. Invite them outside, you can cook dozens or hundreds of tables, but you must ask them to cook in the kitchen. All the dishes will be close to the taste of the restaurant, because it is not their specialty. If more than a dozen people need to order, it is also very suitable, because their dishes are relatively light, and many dishes are stewed and steamed, and they are all cooked. A little delay will reduce the taste. China people like Tianxing Building, Tianrui Residence and Dingrui Residence. This kind of restaurant can also make a whole table, but it won't taste very good. It is best for seven or eight people to eat. Small people, such as Chunhua Building, Chunming Building, Enchengju, etc. It is best to eat from scratch, and it is not impossible to make a table, but there is absolutely nothing delicious. Special people, such as casserole house, Zhengyanglou, Quanjude, etc. This kind of restaurant is different from ordinary restaurants. It has no ordinary dishes, only pork in casserole house, only mutton and crab in Zhengyanglou, and only roast duck in Quanjude. Although they also have several kinds of dishes, they can't go beyond their scope. You must never make a table except a casserole house (this is an old hotel in old Beijing).

The worst is the restaurant. Most of these dishes are ready-made. Although some dishes are now called ready-made, the taste is simply sour, sweet, spicy and salty. For example, Runming House in Old Dong 'an Market, Donglaishun, and Pie Week in Food Street. Among them, Jizhou has Du Yi, Baijinglou and various small museums; Middle-class people, such as various jiaozi shops, steamed stuffed bun shops, fried dumpling shops, tofu shops and so on.

In fact, some of these restaurants are much bigger than hotels, such as Runming Building and Donglaishun, which are much bigger than Chunhua Building and Enchengju. It is called a restaurant because it used to be called a restaurant selling vegetables and a restaurant selling pasta. Although there is no explicit provision, it is customary for everyone to recognize it. Their staple food is mostly pasta, such as jiaozi shop and steamed stuffed bun shop. Naturally, it goes without saying that Runminglou and Donglaishun, although selling stir-fried dishes, have many kinds, but their staple foods are jiaozi, noodles, pies, fried dumplings, steamed buns, pancakes, flower rolls, steamed dumplings, steamed buns and wonton. In the past, people who came to the restaurant to eat were mainly pasta, and asked for one or two cold dishes with wine. There are a few dishes that are fried now. Later, if you don't understand the nature of the restaurant, it is wrong to ask you to cook here, and it is definitely not as palatable as the restaurant. This restaurant is suitable if three or five friends eat casually.

There are many fried dumpling shops in jiaozi. Apart from pasta, they only sell cold dishes prepared in advance, such as sauce meat, Suzhou-made meat, liver belly, pine flowers and duck eggs. Instead of selling hot dishes, it saves fire and customers can eat quickly and go quickly, which is very convenient.

There are two kinds of restaurants that I remember deeply when I was a child. One is stove temperature, and the other is food imitation. The stove temperature is located in Long Fu Temple Street East Sipailou. It can't cook by itself, but it thrives in Fuquan Pavilion at the east gate of Longfu Temple and the nearby cheap square and Bai Kui. His Lamian Noodles is really a must. As thin as vermicelli, noodles melt in the mouth. Eating roast duck in Fuquan Pavilion, filling the duck rack with gravy, and ordering bowls and a nest of silk in the kitchen opposite are really the best noodles. You can also mix a nest of shredded pork with Bai Kui roast mutton, which brings out the best in each other. Later, Zhao Wen added cooking himself.

Imitation dining was originally opened as a park in Beihai, and a greenhouse was set up on the east side of Wulong Pavilion, which is famous for imitating the food in the imperial dining hall in Qing Dynasty. Founder Zhao Rongzhai used to work in the Imperial Chef. Its food has a unique flavor, and the most popular are minced meat biscuits and steamed bread. Later, it was moved to Tang Yilan Luning House to operate.

In addition, there are two kinds of restaurants that are different from those outside, one is a cheap square, and the other is a big jar. In the past, the cheap shops were He Zi shops, and the shops outside were purely pork shops. In addition to raw meat, the seller also makes cooked meat products such as smoking and pickling, and sometimes sells rice mats. The dishes sold are all ready-made in this cabinet, and sometimes pancakes need to be bought outside. For example, Old Cheap and Quanjude all developed from such small shops. Those who only write box shops on the plaque have no dining table. They write "cheap party" and bring a dining table, otherwise the word "cheap party" will not be settled. If you bring roast duck and pigs, you should write "Lao Zao Dian", which is the rule. This rule is not necessarily after the Republic of China. It turns out that the big wine jar is a retail wine shop. There are a few seats, no tables, only a few big jars, covered with a big cylinder cover painted with scarlet paint, filled with wine bowls and tables. Some only prepare a few snacks, such as boiled peanuts and rose dates, and some also sell spiced donkey meat, roasted mutton and stewed yellow croaker. Some sell fish, jiaozi and so on. It's similar to a small restaurant. Both of the above businesses are quite developed. After the Republic of China, new people ignored them and were not familiar with them, and people who ate them fainted. So, the cheap store closed down.

Today's cheap square in Chongwenmen is the name of this roast duck restaurant, not the general name of that year. However, the big jars had strong viability. Because of their appearance and small size, they were favored by working people at that time, and they spent less money and drank enough.

At the beginning, each class has its own special dishes, and each family has its own special dishes. The number of dishes in a restaurant is nothing more than four dried vegetables, four fresh vegetables, four cold dishes, four plates, four bowls and four large pieces. The dishes in the bowl include steamed duck, Four Joy Meetballs, rice flour meat, eight-treasure rice, stewed sea cucumber, three slices of rice, stewed three delicacies and so on. It doesn't matter how long it takes to steam in the steamer. When to use it and when to take it out, there is no big damage to the taste. The dishes on the plate include roasted sea cucumber, fried three winters, fried shrimp, fried liver, fried fish slices and so on.

A large number of cooked banquets should not be detailed, but they are not. The masters of first-class restaurants are familiar with it and are old hands. Ordinary stewed shrimp, fried fish slices, south fried meatballs and stewed chicken shreds are impeccable. When the four items are served on the table, rotten elbows, braised ducks and the like can make every guest's mouth bleed.

The dishes in the restaurant pay more attention to the heat, but each family also has its own characteristics, such as steamed duck liver, boiled duck kidney and stewed duck waist in Dongxing Building. Running crab, fish in sauce and duck slices with hibiscus in Taifenglou; Longjing shrimp in Minghu Spring is crisp; Grass-grilled ducks, gold and silver meat in Fengze Garden; Rui J Hotel's fried peas, stewed morel and fried three mud; Silaishun's diced duck bread and fried mutton tail; Houdefu tile fish, sealed chicken, iron pot eggs, eight-treasure hazelnut; Squirrel, yellow croaker and wok in Chunhua Building; Yuhuatai dumplings, yaorou, dried shredded pork, walnut cheese; Cheng Ju's straw mushroom chicken soup and beef in oyster sauce; Quanjude's roast duck, fried duck liver, duck Four Treasures of the Study and so on are not comparable to other restaurants.

In addition, many restaurants also have their own specialties, such as set soup at Houmenqiao; Xianju fresh fish fried liver; Jiaozi, whose ears are stuffed with mushrooms; Fried wonton in Bai Jing Building of Coal Market Bridge; The Fried Triangle of Qianmen Street; White meat paved with tofu in the meat market; Roast beef in the barbecue bowl in Xuannei; The pot-stewed taste of Xisi casserole house; Roast chicken in the old cheap square of Mishi Hutong. Some dishes in the past have long since disappeared, such as fried Yuanxiao in Jiuhexing (the predecessor of Dongxing Building), which is as white as a ball of cotton; Dong 'anmen Waibei and Xinggue's tenderloin are as tender as tofu.

Restaurants and restaurants in old Beijing have first-class service, warm and thoughtful, satisfied customers, and the service convention is much more complete than that of restaurants outside Beijing.

People who eat in restaurants, though frugal, always want to eat more. Seven or eight friends need 10 kinds of dishes to eat, but no one wants to leave a lot, which is a waste. Therefore, in the past, the plates and bowls in restaurants in Beijing were all very small, with one or two dishes for each person, and each person only took one bite, which led to too many samples. Moreover, the purpose of restaurants in the past was not to fill people's stomachs. Except for the big dishes, everyone only eats two, and if it is not enough, you can ask for more. I want to eat again next time because I am not full. This is also a business trick.

In the past, when a banquet was held in Beijing, the whole table was not prepared in advance, because it was not necessarily to the taste of the guests, so most of them reserved two big dishes that could not be cooked for the time being, such as shark's fin and duck, and the rest were ordered by the guests themselves, which was about 1 dish per person, or even four cold dishes and two big dishes were enough to eat. Compared with today, the rules of old Beijing restaurants are completely different. Now waiters in restaurants always encourage customers to ask for more dishes, which are expensive and can't be packed away. Why doesn't the old Beijing restaurant pack? Because there is almost no food.

When a waiter in an old Beijing restaurant meets a guest to order, he always reports the dishes prepared by the host first. Please help yourself to the rest of the dishes. After everyone ordered 1 dish, the host gave way, and the waiter said, "There are many dishes, let's eat first, it's not enough." These two sentences really cover everything. How can people who treat you be unhappy?

Also, customers eat leftovers, and people at the counter are not allowed to eat in big hotels. This is a small matter, but it matters a lot. Because I ate leftovers, I could cheat if I ran irregularly, and I asked for another dish, saying it was what the guests wanted. The guest didn't bring it to the table when he paid, so he ate it himself. In the past, restaurants were spacious and there were many houses, so it was difficult to find such disadvantages. This is not only harmful to the cabinet, but also harmful to the guests. Therefore, in the past, the leftovers of big hotels were sold to vendors. When he cooks in the pot, there are fat slices, pig blood, tofu, pig water and so on. In the pot, he picked it out and sold it to the poor who were selling rickshaws and tricycles at that time. He picked a piece of meat and wrote it down as a copper coin. After eating, it is commonly known as "staring at food": he looks for diced meat in the soup pot and eats it with steamed bread.

At that time, waiters also had training in speaking. The waiter on the "mouth" cooperates closely with the person in charge of the kitchen, and of course each has its own emphasis. The waiter is not only skilled, but also knows all kinds of manners, so they look down on the waiter and call him "cleaning the pendulum". Good waiters not only know etiquette, but also shout loudly, which can be heard clearly in several greenhouses, especially on birthdays. He must first be familiar with the relationship and friends of the victim, be respectful, be close to the elderly, be responsive, resourceful, diligent and articulate, and the waiter is called a "gift seller".

Restaurant waiters are also well trained. Most of them are from Shandong, either Yantai or Jinan. They are neither supercilious nor supercilious when answering customers, so naturally they should listen to each other's suggestions and sometimes refuse them. But contradicting the customer can not only make him like listening, but also make him feel happy. This is impossible and unexpected for restaurants outside Beijing.

Running a class is a science. For example, as soon as a customer enters the door, someone gets up to meet him. "Mr. Zhong is here!" "The third master is coming!" He knew where the guests lined up, because there were very few floating population in Beijing at that time, and all the customers in the restaurant liked to go to the places he used to go. When ordering, the waiter will interrupt: "Third Master, don't eat shrimp, it's not fresh!" " He will provide information: "The crucian carp has just opened the bag and weighs one catty." After a period of consultation, a suitable menu was drawn up. Customers don't need to ask what wine to use. The waiter called the hotel where customers usually have contacts: "The third master of XXX Hutong came and sent three pounds of wine." The yellow wine used by San Ye, the delivery price 1 kg, that's right. When customers leave, there are shouts of seeing them off all the way from the door to the cashier's office, just like the official shouts. It was only later that I got into the habit of shouting small accounts, not for the honor of customers, but to make small accounts public and prepare to get together and share them equally to prevent malpractice.

When the food didn't come, the customer asked, "Why doesn't the food come?" The waiter said, "The temperature is not right, so I can't serve it to you. I can come later and get some scolding. You can't fuck without being scolded. You can wait a little. " If the dishes still don't come, customers will impatiently pick up chopsticks and knock on the plates. In the past, this was a very serious matter, which showed that the hospitality was not good. As soon as the treasurer hears the sound of knocking on the plate, he will personally apologize. Then someone hung a curtain for the customer to see, and the waiter on duty was carrying his bedclothes out-he was fired. In fact, he went out the front door and came back from the back door. Recalling the past events of kitchens, restaurants and restaurants is a kind of spiritual comfort and enjoyment, with a view to enlightening the catering industry today.