"Don't cry, Gi'Giorgio Armani is wet with tears. ”

Qin Shishi paused for a moment, and then cried even more sadly.

In the dean's embarrassment, Zhou Yu's forced outfit was mellow and slippery.

As for Qin Shishi's aunt and uncle, they were a little blindsided when they saw Zhou Yu's appearance, and when they saw Qin Shishi fall into Zhou Yu's arms, they realized that the relationship between the two was not ordinary.

Zhou Yu gave the dean a look, and the dean took the expert group into the ICU with interest.

As for Zhou Yu's secretary, he took out his business card and handed it to Qin Shishi's family.

Only then did it become clear that the young man in front of him was the super rich man who everyone chatted about after dinner, and Zhou Yu, the president of Didi. Such a super rich man suddenly appeared in front of him, and his aunt and uncle couldn't believe it, after all, it was the first time they had seen such a big man with their own eyes.

"If you cry again, I'll leave!" Zhou Yu lifted Qin Shishi's chin and gently wiped the tears from her face with his other hand.

Choked up a few times, Qin Shishi finally stopped.

Zhou Yu took off his coat again and put it on Qin Shishi.

"Shishi!" called out the aunt.

Qin Shishi realized that she hadn't had time to introduce herself, so she introduced Zhou Yu to her aunt and two uncles.

After a few moments, the dean and the expert walked out.

"Zhou Shao, at present, the patient is basically out of danger, but we will do everything possible to treat the elderly, and then I will hold a meeting with the expert team to study the condition and come up with the best treatment. Zhou Shao is relieved, and so are the family members. ”

"It's hard work~" Zhou Yu just said lightly.

Dean: "It's not hard~ You are busy first that week~~ I went to a meeting. ”

After the dean left, Zhou Yu said to Baili Qin Shishi's aunt and uncle: "The dean has said it, it will be fine, you don't need to stay there, go back and rest first." ”

My aunt and uncle looked at each other, and then shook their heads: "We are not sleepy, but you have come all the way, you should be very tired, Mr. Zhou, you go back first, we are here." Thank you again!"

Zhou Yu looked at the time, it was already past 12 o'clock in the middle of the night, so he said: "Okay, you guys are here to stay, Qin Shishi and I will leave first, and call at any time if there is anything." ”

After speaking, he took Qin Shishi's hand and left.

Qin Shishi planned to fight in the hospital until her grandmother was safe and sound, but Zhou Yu came from afar, so she couldn't let him leave alone, hesitated for a moment, and told her aunt a few more words, and followed Zhou Yu into the elevator.

As soon as Zhou Yu left, my aunt couldn't help but sigh, this is the gap~ When people show up, they solve all the troubles of our ordinary people.

The elevator stopped on the fifth floor, a few little girls walked in, looked at the handsome guys around them in surprise, and felt a little familiar, to the first floor, after Zhou Yu and Qin Shishi got out of the elevator, a few little girls suddenly realized that that person was the popular president!

The president is here in Chongqing!

............

After coming out with Qin Shishi, he casually found a place to pad his stomach, looking at the chef who was busy in the kitchen, Zhou Yu not only thought of himself, if he didn't get the system, I'm afraid it would be the same as them.

Loveless pot! Ruthless spoon! Ruthless knife!

As long as you can't eat hot rice with these three things, you have to finish others every New Year's holiday before you can go home and cook your own Chinese New Year's Eve dinner!

cook

A chef is a person who takes cooking as his profession and cooks dishes as his main job. In the old days, people called cooks "fireman", "cook", "cupboarder", etc. In modern society, most chefs work in restaurants, restaurants, and other places that serve publicly. Chefs are generally required to attend a culinary school and pass exams to ensure that they have sufficient business standards and food safety knowledge.

The profession of chef appeared very early, and there were already full-time cooks in slave societies. According to relevant statistics, at the beginning of the 21st century, the world's chef team has developed to tens of millions of people. According to relevant data, in 2002, the total number of chefs in China has exceeded 10 million. Such a large contingent accounts for a considerable proportion of China's industrial workers.

Chefs are in a way the second parents of humanity--- World Intangible Heritage Cultural Organization has agreed to designate October 20 as Chef's Day. On October 2, 2014, Mr. ***, a big man in the chef industry, set up the "Chef's Festival Proposal Application Studio". The proposal proposes that December 22 of each year be designated as the "Chef's Day" (22-25 is a statutory holiday, and double wages are paid for overtime work on holidays, etc.) to promote the legalization of the Chef's Day.

peculiarity

Characteristics of the chef

As a production sector, the chef is the production worker, and the chef's labor has its own characteristics.

1. The characteristics of the unity of service and creativity

The product of the chef's labor, the dish, is sold to people to enjoy, and it is the main purpose of the chef's labor to provide customers with exquisite food. Therefore, it has the characteristics of a commercial service. This characteristic requires a chef to have a good moral character to serve the people wholeheartedly, an attitude of putting the interests of customers first, and a spirit of sacrifice that is willing to contribute. While the chef provides services to consumers, he must do everything possible to win economic benefits for his own business, accumulate funds for national construction, and increase wealth. This is to require chefs to win customers through high-quality service, and to add more benefits to the enterprise by increasing production and saving, which are contradictory, but more unified.

2. The characteristics of the unity of technology, science and art

Cooking is a skill. Chef labor is mainly manual and technical work. From the identification of raw materials to the initial processing, from manual cutting to mastering the heat and seasoning, it is its specific technical requirements and operational difficulties. In addition to technical elements, cooking is a science – an art in which food is shaped as its main expression. It is an organic unity of all three. The labor process of the chef is essentially the process of organically combining these three.

3. The characteristics of the unity of physical labor and mental work

Chef labor is a technical work based on manual operation, and this kind of labor is mainly manifested in manual labor when it is carried out concretely. Even, sometimes manifested as heavy physical labor. For example, the primary processing of some raw materials and the turning of the pot on the stove. However, chef labor is not simply manual labor, but a kind of labor that includes a lot of labor. Especially with the scientific and standardized requirements of cooking, the proportion of mental work in chef labor is increasing. For example, the design of the banquet, the conception of the feast, the determination of the nutritional and hygienic indicators of the dishes, and the shape of the dishes, etc., all embody more complex mental work.

Chef status

The status of the chef

After the establishment of the socialist system, the working people turned over and became masters, and the chef profession, like many other professions, was respected and valued by the people, and the social status of the majority of chefs has undergone earth-shaking changes compared with the old society. Some of today's chefs have been elected as people's representatives, some have become general managers or department heads of hotels and restaurants, some have become model workers, and some have even stepped onto the podium of institutions of higher learning. With the change of the social status of chefs, the social significance of chef labor has become more and more understood and recognized.

Chef role

Inheritor and disseminator of food culture

1. Chefs are an indispensable and important force in the construction of human civilization.

Everyone eats and drinks, and food is inseparable from the work of the chef. With the progress of material civilization in society, the socialization of housework is an undesirable trend in historical development. With the advent of intense and fast-paced social life, the way of eating mainly based on home cooking will inevitably be replaced by public restaurants, canteens and mobile fast food. In this way, the work of the chef will solve the worries of millions of people, and make people devote more energy to work, study and entertainment life, thus freeing a large number of labor forces from busy household cooking affairs.

2. Chefs are promoters of social and economic construction

Chefs create food to meet the needs of social consumption, so as to strengthen the human system, promote people's health, and ensure that people have more energy and stronger body to devote themselves to the cause of social construction. At the same time, in the social benefits of providing consumers with high-quality services, it also obtains economic benefits for the hotel. In particular, it is pointed out that the intermediary role of chefs in political, economic, cultural and diplomatic activities cannot be ignored. In modern society, many social activities are inseparable from food and beverage activities. Therefore, in this sense, the labor of chefs has become one of the powerful driving forces to guide consumers and promote economic construction.

3. The chef of country Z is the inheritor and disseminator of the food culture of country Z

The culinary culture of country Z has a long history and is splendid. As the great leader said: In the culture of country Z, one is cooking, and the other is traditional Chinese medicine, which is something worthy of our pride. Who will inherit and carry forward the excellent food civilization and cooking technology of country Z? Since the establishment of New China, the cooking of Z country has gradually entered the shop hall of science and art from traditional and simple techniques.

In addition to the attention of the party and the government, this is inseparable from the careful summary and hard work of the majority of chefs. Today, a group of chefs with both exquisite skills, culinary science knowledge, and artistic theories have grown. They have become excellent heirs of Chinese culinary culture. At the same time, with the progress of China's reform and opening up, a large number of chefs from country Z have gone abroad and marched to the world, spreading the excellent food culture of country Z to all over the world, and have been praised by the whole world. Therefore, it is no exaggeration to say that the chefs of country Z have become excellent messengers in the world to spread the excellent culture of country Z.

Quality requirements

A person's quality refers to the sum of a person's ideological and political character, professional level, work ability, and physical health. The chef profession has special quality requirements for its practitioners. In summary, the requirements for chefs should include the following aspects.

1. The moral quality of the chef, that is, the chef has the level and cultivation in terms of political ideology and moral quality. As a chef in socialist China, in addition to having the minimum ideological and moral character of loving the country, the party and the people, according to the particularity of the culinary profession, the following points should also be put forward: first, the spirit of serving the people wholeheartedly; second, the professionalism of loving one's own work; third, the spirit of loving the collective and the enterprise; and fourth, having a firm concept of the legal system.

2. The professional quality of the chef

The professional qualities of a chef include a lot of content, the main aspect of which is to have superb skills. Specifically, as a qualified chef, you must have more delicate knife skills, have a proper grasp of the heat, and the seasoning must be accurate and palatable. It is necessary to have a good cultural knowledge literacy. It is necessary to master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of culinary science, to understand the culinary culture and history of the motherland, and to understand certain knowledge of folk etiquette. It is necessary to have a certain foundation for aesthetic accomplishment and artistic innovation. In addition, there should be the courage to create, bold innovation spirit, to have a certain organizational management ability and the flexible use of 5S.

3. The physical fitness of the chef

As the saying goes: "Old yin and yang, young cook." "Chef work is a kind of intensive labor, and in order to become a qualified chef, in terms of physical fitness, you must first have a healthy physique. The work of a chef is very hard, not only is the workload heavy, but also relatively heavy. Whether it is processing, cutting, or cooking, it takes a lot of physical effort. You can't bear it without a healthy physique, and besides, the chef must have a strong tolerance.

Chef work is different from ordinary work, often going to work in front of people and leaving work behind people, doing in front of people and eating behind people. There are even times when business is so busy that you can't even eat a full meal. In addition, it has to withstand the high temperature before the furnace, the smoke of oil smoke and so on. The characteristics of this kind of professional labor require the chef to have a strong tolerance. Some people describe this kind of tolerance as "four gains", that is, full, hungry, hot, and cold. Thirdly, the chef should also be quick and energetic.

Once the kitchen work begins, it presents a high level of tension. It is especially different when the business volume is large. When a customer serves a dish or orders a feast, the chef responds immediately and cooks the side dishes. In addition, during the production process, some dishes need to be cooked over a high fire, such as stir-frying. These dishes often require a series of operating procedures to be completed in a very short period of time, which requires the chef to have quick thinking, skillful movements and abundant energy.

Chef Future

The social role of the chef

1. The social role of chefs will become more and more significant

The fundamental driving force for social development lies in the emancipation of the productive forces. With the progress of social civilization and the continuous development of economic and cultural undertakings, the tertiary industry will become more and more developed. As the "leader" of the tertiary industry, the catering industry is becoming increasingly important in the structure of the human industry. After human beings enter a highly developed civilized society, the requirements for food are getting higher and higher, and after the socialization of housework, the demand for delicious food in the whole society is also greater. The situation in our country is also obvious, before the Third Plenary Session of the 11th Central Committee, China's catering industry was basically limited to the commercial system, and more than 20 years of reform and opening up, with the development of the economy, the catering industry has flourished, and all walks of life have set up hotels and restaurants. Large and small restaurants and catering outlets are dotted around, and the catering structure is also developing towards high-end and exquisite. In 1993, after Comrade Deng Xiaoping's speech on his southern tour, the development of the catering industry was further accelerated, and the social role of chefs was bound to become more and more important.

2. The quality of chefs will be higher and higher

One of the important signs of social development is the general improvement of the quality of people, and the team of chefs is no exception. With the improvement of the social status of chefs, the chef team has long ended the history of "illiterate and learned to cook" in the past, and more and more young intellectuals are devoting themselves to cooking work, so that the overall thinking and cultural quality of the chef team have undergone great changes. Especially in recent years, the development of culinary vocational education, the development of culinary secondary technical schools and culinary vocational education, the study of culinary secondary technical schools and culinary arts, has also attracted more and more attention, and national and worldwide culinary exchange activities have become more and more frequent. All of this provides a good social environment for the cultivation and creation of a new generation of chefs. Looking forward to the future of chefs, they are a group of experts, scholars and technical talents who not only have good professional ethics, but also have scientific knowledge of culinary culture and science, as well as good cooking skills.

3. The working methods and working conditions of the chefs will be greatly improved

The development of culinary science has gradually transformed the way of cooking from traditional experience to scientific and standardized. The popularization of food machinery will greatly improve the working conditions of chefs. For example, the use of choppers will replace manual chopping, and the development of new cooking raw materials will greatly reduce the labor intensity of cooks; and the use of new combustion and new stoves will make chefs less affected by the pollution of "three wastes". In short, with the development of science and technology, the image of the chef in front of people will no longer be an illiterate, black-faced, and oily "cook", but a gourmet, who can be literate and martial, and has an elegant temperament.

The origin of the chef's top hat

cook

In restaurants and restaurants, every chef wears a white top hat. There is also an interesting story about the origin of the chef's white hat.

It is said that more than 200 years ago, there was a famous chef in France named André Van Clem.

He was a senior chef in a famous restaurant in Paris in the eighteenth century. Anderfan has a cheerful and humorous personality, and loves to be in the limelight. One night, he saw a customer in the restaurant wearing a white high hat on his head, which was fashionable and strange, which attracted the attention of the whole restaurant, so he deliberately followed suit and immediately customized a high white hat, and it was much taller than the customer's. He wore this white top hat and was very proud, and he walked in and out of the kitchen, and sure enough, it caught the attention of all the customers.

Many people are curious and come to visit this restaurant. This effect became a sensational news, and the restaurant's business became more and more prosperous. Later, many restaurant owners in Paris noticed the appeal of the white top hat and customized the same white top hat for their chefs.

Over time, the white hat became a symbol and symbol of the chef, and it is now worn by chefs almost all over the world. The white top hat became a chef's hat to maintain food hygiene.