Discussion on the strategy of hardening Sichuan kitchen architecture

The improvement of people's living standards has brought about the prosperity of the catering industry. As a result of the rapid development of Sichuan cuisine, it is normal to have Sichuan food and Sichuan kitchen fever. However, the production of Sichuan cuisine requires comprehensive technical capabilities, and the requirements for all aspects of the chef are very high. Coupled with the difficulty of manual operation, without long-term practice, hard training, suddenly become a "class of chef", is a misname.

However, these have been "transformed" in reality. According to incomplete statistics, there are currently more than one chef training schools in Chengdu and Chongqing, and there are many schools that can provide certificates for chef training classes. The conditions for running schools are uneven, and the school-running units are varied, and the quality of the fish is difficult to guarantee. There are quite a few training schools that have no faculty, no conditions for running a school, and a few weeks or even days to issue a certificate.

Some houses, a pot stove, a TV, a tape, a few books, you can train Chuan Chu, read a book, look at the video, the trainees "by this operation", you can issue a certificate And boast that he is "the cradle of famous chefs", "the beginning of the Sichuan cuisine master", etc., swindling and cheating.

For example, if you are a chef school in a certain area, you can issue a first-class chef certificate in a month. You can send a special-grade chef certificate for half a year. You can pay for it when you pay the fee. You can get the certificate if you spend money. The exams and assessments go through the game, and everyone is happy. According to the survey, in the past, the province had to take the first-level and special-level chefs, at least professional training, plus the actual operation time, which can be completed in a few months. In Chengdu, chefs above the special grades only account for the total number of chefs, and have now reached it.

This speed is astonishing. The result is that the Chuan kitchen team is in chaos. The overall level of Sichuan cuisine has been reduced. The training course has evolved into a means of selling signboards and chef certificates. Management chaos, high fees, training and certification problems. At present, the chef training and evaluation system is conducted by the labor department and the competent department of the department to conduct skill appraisal and issue a grade certificate. From top to bottom, it is carried out in different levels and grades. Training is carried out by institutions with training qualifications, but the certification must be handled by the labor department. The certificate is an expression of the skill of the chef and the level of the chef.

Many young people in hotels, restaurants, and restaurants don't study technology in abundance. The theory of Sichuan cuisine is ignorant. In a few days, they become “first-class chefs”, making many old chefs “stunned” and the teachers feel unbalanced. Do not understand, thus increasing the contradiction between them, young people look down on the old chef, the old chef is not willing to bring apprentices, which directly affects the development of the dishes, resulting in many Sichuan cuisine stunts, historical dishes no one inherits, and even lost The overall level of Chuan Chuan’s decline has also prevented Sichuan’s innovation and development.

From the specific process of Sichuan kitchen assessment training, the training unit will be trained first, then the assessment will be carried out, and finally the labor department will issue the certificate. On the surface, the process is feasible, but it is not. A major shortcoming of this process is that the assessment process has been weakened. It stands to reason that the industry authorities should strengthen the management of the chef's assessment, but in fact the assessment department can not issue the certificate, and the department that issues the certificate is not strict at times. This disconnection brings confusion to the chef's assessment.

Many training units are often co-organized and united with some departments, and the certificate management is not strict. In fact, it has become a payment according to the “head of the person”, a certificate issued according to the “head of the person”, and a certificate of “human head”. Numerous chefs have trained the advertisements, “After learning, they will be awarded a nationally-recognized, technical certificate of the People’s Republic of China by a certain department.” How attractive and so grand. However, some issuing units, regardless of the entire process of training assessment, only "issued the certificate."

Some light grades receive management fees, and some even sell papers privately, and some simply take money to apply for a certificate. According to the survey, some local sales licenses have been “open”. The current market is that the first-class chef yuan, the second-class chef yuan, as long as the photo, ID card copy, can be done in a few days, it is really "all happy."

In view of this situation, many people of insight in the department have proposed how to combine chef training with training assessment and certification, and focus on strengthening assessment, which is the problem to be solved in the current assessment. Changes, such as some traditional, cumbersome dishes that do not meet the requirements of modern nutrition, add to the popular dishes and exotic cooking methods that reflect the characteristics of inheriting the past and the future.

In addition, it is necessary to strengthen the research on Sichuan cooking technology, production technology and industrial production of Sichuan cuisine technology, create conditions for the development of Sichuan cuisine in the direction of standardization, serialization and standardization, and cooperate with the education department to carry out Sichuan cuisine cooking education, expand school conditions and scale, and cultivate Talents play the advantages of famous stores, school-enterprise cooperation, train Sichuan technical talents to play the role of industry associations, organize Sichuan food technology exchanges, skills competitions, provide high-quality information services, technical consultation, and contribute to revitalizing the reputation of Sichuan cuisine and reappearing Sichuan cuisine.

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