How Do I Become an Executive Chef?

More than half a million years ago, humans started the diet civilization with cooked food on fire. Today, the Asian and European continents, which have bred the three major cuisines of China, France and Turkey, are leading the global cuisine elements from multi-competition to the orderly integration. The national, regional or national cuisine complex has changed ideologically. In this context, the first pan-intercontinental food industry service platform: the International Cuisine Master Association was born (Chinese translation is called the International Federation of Culinary Masters), and its official abbreviation in the global market is ICMA.

International Federation of Culinary Masters

As the creator of the pan-intercontinental "gourmet industry chain" figurative solution, ICMA, with its advanced content services and outstanding quality, has earlier stepped into the intercontinental promotion links of French cuisine and other national branch cuisines, such as spreading Mediterranean-style gourmet elements to Buenos Aires, a unique South American continent. This seemingly simple copy and transfer, behind the ICMA social genes (research on local culture, policies, market environment and consumer recognition), talent oxygenation, supplier selection, brand reengineering, and capital operation, the five major service systems are closely coordinated and coordinated. carry out. ICMA welcomes the opportunities and challenges of the global food industry chain. It is a direct promoter and service provider of the "food industry chain" under the tripartite framework of mid-to-high-end catering talents, operating agencies and surrounding suppliers.

The first inspirational masterpiece reflecting the growth story of contemporary executive chefs, academic experience and charm legends: "Iron-fisted executive chef"

Produced by the International Federation of Culinary Masters (ICMA), it will be born before the end of 2010.

The masters of culinary arts have worked hard to create delicious food on the earth for all living beings to enjoy, but how many of them have left their history? The reason is that it is no wonder that the chef has a specialization in culinary skills, but is not good at promoting texts, setting books, and encouraging younger generations. Today, the top of the kitchen elite, with superb cooking skills, outstanding resilience and rich practical experience, has been ranked as the executive chef of major star-rated hotels or catering companies, which is the operation of catering institutions. Talent base.

The executive chef is the top manager responsible for kitchen production management. He is the direct decision-maker who guides, establishes, and perfects the kitchen system, system, and process. He controls the hotel kitchen with unquestionable power. Based on this, the ultimate professional goal of a chef is to become an outstanding executive chef.

There are no shortcuts in the kitchen industry, and learning starts from scratch. Those executive chefs who seem to have a lot of scenery have talented people when they first entered the kitchen, but most of the big players are the stupid birds who fly first-unremitting efforts, just to learn, explore and master a knife, The basic skills of cooking, such as techniques and common sense of cooking, have been accumulated and developed successfully.

Frozen three feet is not a day's cold. What admirable executive chefs behind them have twists and turns of bizarre growth stories, academic experience and charm legends? What can we see, learn from the executive chef, and how to lead by example and become a strong player at work? All the answers are in the honorable masterpiece of the International Federation of Culinary Masters (ICMA)-"Iron-fisted Executive Chef".

The ICMA China Talent Service Plan is a special service plan for the Chinese market and Chinese chefs, providing employment, promotion, honor and other opportunities for high-, middle-, and low-end chef talents in the Chinese kitchen industry. Strive to build the world's top culinary masters through various platforms, seeking the greatest voice for culinary personnel engaged in the culinary industry.

Through a detailed investigation of various social factors such as China's local culture, policies, market environment and consumer acceptance, ICMA found that the junior chef talent in the Chinese culinary market is quite scarce. Looking forward, this directly affects the overall quality of the Chinese chef market in 20 years. Therefore, ICMA has developed a special junior talent service plan in China with its huge advantages in the Chinese hotel industry and excellent global chef resources. The main service cooperation unit of this special plan is a cooking school with certain strength, teachers and scale in China.

1. Solve the employment problem of graduates in star hotels for cooking schools.

2. Provide excellent teacher resources for cooking schools.

3. Jointly build a new dish research and development base.

4. Jointly carry out the promotion and review of the star qualification of ICMA international star cooks.

5. ICMA uses its own platform to provide source support.

The introverted and implicit professional characteristics of Chinese chefs cast a layer of mystery on oriental cuisine. However, western celebrity chefs have more personalities and dare to stand up and tell people how to enjoy the food he cooks. With the west wind going east, the rivers and lakes are in a hurry, it is time for Chinese food chefs to get rid of self-restraint, and show off their superb cooking skills and mastery skills. Only in this way can China's gourmet civilization, which has lasted for thousands of years, shine again, and Chinese chefs can more easily gain international recognition for the high-end restaurant industry.

The ICMA Chinese Culinary Masters Open is a culinary event jointly organized by ICMA in marriage with Hong Kong Entertainment Media, Beijing Yinghui Trina Film & Television and other professional institutions in mainland China. This competition has established 26 sub-stations in China. The competition area and six districts are by far the largest culinary masters open competition in the Mainland with the highest awards.