What basic qualities does a chef need to have to complete food security in 45 minutes at a temperature of MINUS 25 degrees?

A synthetic brigade of the 78th Army of the Army organized a cooking skill competition. In the wild, when the temperature is as low as -25℃, four chefs must provide food for 80 people within 45 minutes.

The cold wave of the cooking skill competition swept across the country, and the outdoor temperature was as low as -25℃. The cooks of a regiment of the 78th Army started a skill contest. I saw that they were not afraid of the cold, dressed in excellent combat equipment, running in the wild with heavy loads, carrying ingredients and cookers to reach the designated area quickly. The four chefs are well trained and cooperate with each other, and everything is going on in an orderly way. They finally succeeded in serving 80 people in 45 minutes, and the high efficiency was applauded.

The qualities a chef needs are 1 and a strong body. Cooks often have to climb mountains and wade with the army. No matter what the terrain and climate are, they have to follow. Therefore, a strong body is their basic requirement, which is even the same as that of soldiers. Because the cooking utensils and ingredients they carry can be comparable to the equipment carried by soldiers, chefs should have the physique to carry loads. In addition, chefs can't have infectious diseases, otherwise it is easy to infect others through food, which has a great impact.

2. Flexible and adaptable skills. The field conditions are complex and changeable, and there may be snowstorm. In a difficult environment, chefs should try their best to make a fire to cook. Moreover, sometimes there is a shortage of food, and chefs have to look for edible food in the wild environment to ensure adequate logistics food.

3. Be a team member. It is impossible for one person to finish the meals of 80 people in a short time, just like the grand competition mentioned above. They must rely on teamwork. Therefore, a chef can't be a lone ranger and can't have individualism. He must unite with others and work together to get twice the result with half the effort.

4. Have a sense of service. Cooking is logistics, soldiers are the front line, and logistics should ensure the supply of front-line resources. Therefore, in the case of shortage of resources, chefs should first consider the problem of food and clothing for front-line personnel, and then consider their own physiological needs.

5. Basic cooking skills. Marching and fighting don't require how delicious cooked food is. The most important thing is health and safety. At the very least, food should be cooked. If the food is not cooked or burnt, how can we ensure that the frontline staff are full? Moreover, resources are scarce during the war, and food cannot be wasted like this.

6. Be diligent and don't care. You can't haggle over every ounce, and you don't care if you do more or less. The most important thing is to be diligent and ensure the food supply at the front line every day, because once the chef is lazy, dozens or even hundreds of people will go hungry.