World Chef Day, look at the daily life of the prospective chef

In everyone's impression, learning to cook is to learn cooking. But now people's living standard is improving, for food safety and nutrition collocation more and more value, people to eat no longer like the past only heavy food and clothing, now chefs not only learn to cook, but also to science with food, understand food nutrition, understand management.

October 20 is World Cook Day. 18th, the reporter came to yantai industry and trade Technician College Culinary Management Department, see these "students" of the prospective chef life.

Learning to cook is a combination of theory and practice.

18th, in Yantai industry and trade Technician College Cooking Management Department of the classroom, only one class in the "Diet Nutrition and Health" class, the teacher on the blackboard written "inorganic salts" words, the following students are taking notes carefully. Nearly 800 other students are either practicing in the operating room or are practicing outside school. According to the school teacher introduced, generally 4 days a week professional courses, 2 days of cultural classes.

2011 Class of High cooking class students Yu Jiahai, 18 years old, junior high School after graduating think the chef good job is not on high school. He said that cultural classes are also related to cooking, such as cooking knowledge, nutrition catering, raw materials processing and so on. Deng, director of the Department of Culinary Management, pointed to the students ' work on the wall, saying that these students should also study aesthetics, nutrition, food and beverage history, in addition to cooking, but also to understand the cost of cooking a dish, this dish on the human body what good.

Deng said that the school adopted the teaching model is 80% operation, 20% theory. Morning and evening self-study time, the teacher will give students to decorate cultural class homework, students can also self-study some of the subjects of interest.

He also said that now people's taste is changing, for food safety and nutrition collocation more and more value, people to eat no longer like the past only heavy food and clothing, now the chef is not only will cook cooking, but also to science with food, know food nutrition, know how to manage, the future of all-round chef will be favored by society.

I didn't go to college to study the chef.

In the past, it was the impression that the chef was a professional with a low academic qualification. But in recent years this phenomenon is changing.

The 22-Year-old Wang from Laizhou, is one of the few female trainees. She had participated in the college entrance examination, and was admitted to a Jiangxi University of two, but she felt too far away from home, coupled with the original did not like the art profession, "Shandong that year's art examinee more than 30,000." Wang Yihua said, analysis of the employment situation, and decided to learn West Point mounted flowers.

Unlike other students, she used morning and evening self-study study English courses, "English is very important, later to work in foreign companies can use, each dish has its own story, must be able to speak out." ”

Li Yuguang, a 2011-Class high cooking class, once a fireman, said his family learned that many hotels now need chefs, who have opted to learn to cook after they have been discharged. This year, 17-year-old Jun JUNWI in Luneng, national security and other clubs played the junior team, and then went to a club in Changsha dissolved, he went back to Yantai to learn the chef, "I like to eat, like research." "Jun Junwi said.

Speaking of qualifications, these students are not shy to say that they are middle school or high school graduation, because they can also test in school college, can also test various levels of the chef certificate. In addition, many of them are directed at the optimistic employment situation to choose the chef, "college entrance examination does not necessarily have my future work well." "This is a lot of people's views, but also the present fact."

Most teachers have a first-line working experience

Deng introduced, he is also the graduate of this school, after graduation left school. Now he has very little to teach, but in order to work, now he also tested ocean in graduate school, study bioengineering, he said this professional and food nutrition is closely related.

In order to teach students true skills, he has been in Yantai, a well-known hotel for more than 5 years cook, accumulated a wealth of actual combat experience, and then read the teaching management of undergraduate courses. He said he had been a short cook for 5 years and that the school had been a teacher for 10 years before teaching.

He introduced that most of the school teachers have experience in the first line of work, must be in the provincial and municipal cooking competition to get a good place, so in the teaching theory and technology have. Deng also said, now at noon meal, the teacher eats the snack is the student oneself to do, the reporter tasted one, the taste is very good.

-Experts say: a chef without culture can't be a good cook.

As the saying goes, "People eat for Heaven", "food" can not be separated from cooking, cooking can not be separated from the chef. With the progress of the times and the growing prosperity of the catering industry, now, a good chef not only to make good dishes, or the inheritance of food culture, a profound cultural literacy is essential.

Secondary school cooks can't spell a college chef

Cultural level for a chef in the future development of what means, Shandong Cuisine Development Research Center Jiaodong Shandong Institute director, Chinese cooking master, Shandong Province City Service Technical College professor Liu Xie has done research in the school. "Chefs who study cooking after high school have developed generally better than junior middle school graduates, although the latter learn to cook more than they do." "Liu Xie said that the culinary college has secondary and tertiary, junior high school graduates enter the college's academic system for 3 years, and high school graduates need to study for 2 years, but students who graduated from secondary school often in their careers will show the education level, cultural background, innovative awareness of the lack of consciousness.

The cultural heritage of food culture needs to support

"Just getting started to spell skills, want to make great strides in the future need to rely on the brain." "Liu Xie introduced, in order to keep pace with the development of catering industry, at present many culinary colleges and universities in the curriculum to strengthen the cultural quality of training." "A chef without culture will never be a good cook."

"If you think that today's chefs are simply cooking, it is too one-sided, cooking is actually a science and art interdisciplinary." Liu Xuefeng's other identity is a professor of culinary Department of the city Service Technical College of Shandong province. He said that the cultural heritage of the diet requires the chef to have a certain scientific and cultural background. Cook talk about how to cook, chef talk about food culture. Liu Xie said, good cooks and poor cooks, when the entry is hard work and hardship, such as mastering a certain skill will be creative and understanding, and these need to support the cultural heritage.

"The light does not eat well, but also have a sense of the realm." "Liu Xie said, in the recent Yantai Shandong Cuisine Innovation Competition, there has been a mountain and sea Fairyland feast, the beginning of the Emperor East Tour feast, such as a large number of very rich cultural flavor of the creative feast," If you do not understand the cultural connotation of Yantai mountain and sea, do not know the history of the Qin Shihuang East patrol, ”

25 years just touched the food culture doorway

Liu Xie said that he has been a chef for 25 years, and in some culinary skills have been proficient, but speaking of Chinese food culture attainments, their feelings have just begun.

"China's catering culture is profound, the chef to do a certain realm, to jump out of their own circle, and constantly strengthen the internal culture and cultural heritage, so as to carry forward the Chinese food and beverage culture." "Liu Xie said.