1996: Starting as an Executive Chef

After reading a few chapters, I will express my personal opinions and let everyone discuss it. If you don't like it, don't criticize it. I won't go into details below, let's keep it simple: 1. If it is a historical article, the author looks down on the former "executive chef" a bit. In the 1990s, the term "executive chef" began to be spread and used in China (taking Harbin as an example). People who hold this position must have certain non-professional abilities, such as traditional chess, calligraphy and painting (at least a certain aesthetic ability in painting/calligraphy). This is not just a matter of "learning" skills. It can be done by having a master. It depends on the individual's talent and talent. 2. Good chefs are made by "eating", not by "learning". The 12 years after 2008 are a special period. Since the national economic aggregate has made a big leap after the Olympic Games, there has been a huge gap in the human resources market. The hotel industry is also developing rapidly at this stage, so a large number of "executive chefs" are needed to fill the gaps, but this does not mean that good "executive chefs" can cook well. From the previous five chapters, the protagonist is also the "head cook", the first person in the kitchen under the real executive chef. Because executive chefs generally don't cook it themselves, or to be honest, because they don't do it every day on the front line, some of the dishes designed by the executive chef are not as good as the ones below (good here refers to commercial aspects, such as the speed of frying a hundred copies, the quality of the product, etc.) 3. Traditional Cantonese cuisine has had a brand new development since 2000, which is the so-called "new style Cantonese cuisine". This is an inevitable product of the country's rapid economic development and continuous opening up to integrate with the world. It was originally a fragmented concept that originated from the Hong Kong chef community, mainly based on the needs of business competition and the reality of personal development (opening a Michelin restaurant), and later gradually extended to the entire industry. The biggest boost was the official promotion that started in 2006. Guangdong Province began to take the lead in official organizations to conduct global exchanges and training of senior technical talents in the catering industry, and simultaneously provide foreign jobs. For example, I studied Cantonese cuisine at a vocational college in Guangdong and went to a Chinese restaurant in the UK for a paid internship in my final year. Later, the national human resources and social security department promoted it. For example, for the current senior technician level of chefs (equivalent to the professional title of senior economist), only those who win the first prize in national competitions are eligible for promotion, and they only need to participate in global competitions and win awards. At this time, the new style of Cantonese cuisine focused on color matching and absorbed the Western food selection concept of good ingredients and good parts in processing. It used less oil and salt in production to highlight the taste of the ingredients. The more I write, the more I write, so I won't go into details. As a practitioner, my original intention is to hope that the author can truly write the essence and create a masterpiece. Finally, I wish the author a great sale.

The author seems to be confused about the reason why we are reading. If you want to read pornographic novels, there are many high-level ones. When I first started reading, I wanted to see the development process of the industry. The protagonist promotes the progress of the industry. Now this book is useless to me and I have no desire to continue reading.

I don't mind the problem of multiple female protagonists, but the bulldozer-style writing style made me feel a bit tired of reading it. I still jumped to the title and read it, but within a few chapters some trivial questions came up... Others said that purely career-oriented novels of the era will be useless if they don't include multiple female protagonists? ? Too many authors can only expand the plot and fill the word count by pushing more heroines. The essence is simply that they are not capable. Why so many people have been complaining about the author's multi-female protagonist issue is precisely because what he wrote before was "professional" and interesting enough. Most people are not from this industry before, so it's already good if they can watch it without getting into the drama. This author actually had a high profile in the past. Although it is not the same genre, I saw the feeling of a veteran author in Lao Wang's Wild Age and Whale (subjective judgment). He has a unique confidence in the professional plot he writes. I have always liked the style of this type of author. It is not a novice or studio flow story with a little knowledge and experience. What about the plot of female characters? In fact, it is still possible to maintain the ambiguous period. You can clearly feel the personalities of different characters such as the strong woman, Bai Yueguang, and the ex-girlfriend. Although not everyone will like their characters, at least they are still characters, but everything depends on the male protagonist forcibly coupling them together. It disappeared when the block was blocked, leaving only flat tool characters. A lot of what they said was just to form part of the life-oriented narrative of the entire plot. They just wanted to write about daily life without looking dry. As a result, the characters had no soul. My feeling was that I spent money to read a piece of text garbage

Why do people always complain about stories with multiple heroines? There are too many women and there are too many emotional scenes. What a shame. If you don't want to watch it, don't let others watch it. If you don't like it, can you skip it? Keep screaming!

To be honest, this book completely put off a few women. The results would have been better if there were fewer scenes involving women

Advice to authors: write less about women and more about kitchens

I read some for free, read a few chapters after it was released, and later flipped through it. First of all, write less about the things in the crotch. It's not a bad thing, but the women you wrote have no characteristics at all. There is no character outline, curve growth or psychological journey. It feels like pheasants. Next, your head chef can write about the early stage planning of the kitchen battlefield, etc., But after getting on the right track, write down a few important banquets and then get married or celebrate the full moon banquet with ordinary people. If you don't describe characters ficklely, you can increase the flow of time. You don't have to write a chapter a day or a chapter every few days like writing a diary. You can speed up the time progress and accumulate money, reputation as a chef, and connections. Then change the map and go to Hong Kong or Macau. When the time is up, change places. You need to have the life plan of the protagonist, whether to accumulate connections and fame and open a restaurant of your own, or to be a chef for state banquets, or to be a layman (that is, if you have money and fame, the chef will do whatever you want to do outside), you must have all the taboos, human experience is limited, just think of me as verbose, the opinions of a man who works and does bricks and mortar! ! !

Dear book lovers, come and check in if you have nothing to do and help this book get out of the circle!

The writing is actually quite good, and the quality is much higher than that Sichuan restaurant book. Personally, I think the only shortcoming is the description of women and sex. Writing about women will not offend people, but if you treat women like wild dogs on the roadside, regardless of occasion, time, or place, it will make people alienate. It's okay to flirt with women, but at least you have to be romantic and not vulgar.

As a hotel practitioner, let me say a few words to give you a reference. I try to be as easy to understand as possible. Executive chef, first of all, his cooking skills must be top-notch. Second, we must have strong market sensitivity and be forward-looking about fashionable food trends. Excellent ones can even create new dishes and lead trends. Of course, this involves a lot of human sophistication and social influence. Third, be able to discover and innovate new dishes, even dietary concepts, and develop new eating habits. The fourth is to understand "administration". This involves management. Cost control, business thinking, profit generation, menu update and design, dish promotion and evaluation, 6S management in the back kitchen, raw material management, beverage management, service management in conjunction with the front office countertop, etc. The weak executive chef is just a "head chef" and will be suppressed and managed by the front office service. An excellent executive chef can in turn suppress the front office service according to his own business philosophy, so that the service process can match his own business ideas. Fifth, an excellent executive chef is indispensable for his worldliness. Can a strong hotel general manager listen to the executive chef's opinions and protect him? Can a weak hotel general manager suppress the personality of the executive chef and unleash his value and subjective initiative? Can a catering department manager cooperate with the kitchen to continuously improve service processes and service standards? This is emotional intelligence.

The author has never seen a woman in eight lifetimes?

Why do most people have sex with women when they get up? !

What I like to read is cooking. Now I write about women every day. I can write about women in cooks as condiments. Now I write about women every day. I have basically ordered them all. I feel really bored reading them these past few days. After reading the title today, I don't want to read them at all.

The main character is a cook! ! ! Nowadays, there is nothing more than having sex with women, right? If the author doesn't have any cooking content later, just give my post a like and I'll leave quietly.

All the food articles are harem articles, it's awesome, the author doesn't distinguish between priorities.

The author still needs to understand the difference between romance and obscenity. What the hell is going on when a prostitute suddenly gets blood?

The protagonist has no money for no reason. I can understand the lack of money in the first 20 chapters. It will be released soon. The protagonist is so poor that you don't think he is a normal person.

If nothing else happens, Ling Yuehua will be pregnant

It's been a long time since I've seen a multi-female novel that's not offensive. The daily storyline of the master + multi-female protagonist is very interesting so far. The supporting characters are all very realistic. Even Mr. Wang's family is very interesting. If I meet such a chef, I can't wait to report in the kitchen on time for three meals a day. It's written by an author with life experience. Things are really good-looking. The food career line is also well written, with solid action details and good color, aroma and taste. Although my cooking skills are not that good, it tastes delicious. Haha, I want to take a taxi to Zhuhai to find a gourmet restaurant on weekends. Do you have any recommendations? I live in Zhongshan, which is very close to Zhuhai and not far from Guangzhou! It feels like every action of every character has a reason, and every character has a brain. It's not easy. It's a great article. I recommend reading it!

I'm halfway through this book. There's a lot about women. Don't meet the previous one. I quickly skimmed through many of the chapters about women. You can have feelings but don't overdo it.

I read a few pictures, and the best thing about this book is that the food descriptions are no longer about egg fried rice, barbecue, or braised food. At least they are about proper cooking.

Let's prioritize, career first, emotional support

I praise Cantonese cuisine to the heavens... I don't have any feelings about the cuisine. What tastes good is good food, and it doesn't matter what cuisine you specialize in.

There are too many stories about Xiaotou, it's really boring

The protagonist has been in a loop, looping between the three words "cai", "pick" and "fuck".

0.6 Points, 6 overturned. When the people next door were still proud of playing with hands and no AI, here they have upgraded to a chef who has crossed over to write novels. The writing is actually pretty good.

I heard that this book has become a hot topic and has not been criticized yet, so I came here to have it appraised 😁

Speaking of being reported, I think of an old author "Wang Zijun" who would be reported as long as he wrote urban novels. As a result, the quality dropped greatly, and he just let himself go and wrote whatever he wanted... Now he writes historical novels.

Don't you know how many chapters you owe? If you owe it, you owe it! Who are you fooling with two chapters a day now? It's not normal to be reported. Only mediocre people don't get jealous! It shows that you wrote well! You are fooling people. I also reported it. I don't have to read it anyway.

I really hate the attitude of Lu He and the pregnant woman in the family towards the male protagonist and the woman in the latest chapter. It feels a bit aggrieved that the male protagonist basically handed over all his money. I like Ling the most. I hope the author can develop the male protagonist's career more and strengthen it, instead of just pressing down on the woman in bed.