Recently, the "hot pot chef" declared and developed by Chongqing has become a new type of work recognized by the state. Since then, hot pot practitioners have had their own "identity cards", and the Chinese catering industry has also added a master throne.
With the release of the "Occupational Classification Ceremony of the People's Republic of China (2022 Edition)" to the public, the fact that the hot pot industry does not have exclusive occupations has also become a thing of the past.
What is a "hot pot cook"
Recently, the revision of the "People's Republic of China Occupational Classification Ceremony (2022 Edition)" has been completed. On September 28, China's Ministry of Human Resources and Social Security held a press conference on the revision. It is reported that in the latest occupational classification ceremony, 158 new occupations have been added, among which "hot pot cook" has officially appeared as the second-level occupation of "Chinese cook" in the traditional catering industry. The announcement of the new
ceremony shows that Chinese cooks: those who use knife techniques and cooking techniques to select, process, and combine raw materials to make Chinese dishes... This occupation includes but is not limited to the following types of work: medicated food maker, hot pot cooking Among them, the work of "hot pot chef" has been defined by the term, specifically refers to those who are engaged in the production of hot pot bottoms, sauces, and dips, prefabricated dishes, and cutting and matching dishes, and have certain catering operations and management capabilities. The market demand for
is increasing day by day.
(Source: Chongqing People's Social Wechat Public Account)
's catering industry in China, the weight of hot pot should not be underestimated. The "2021 Hotpot Industry Big Data Analysis Report" released by the Hotpot Committee of the China Cuisine Association shows that in 2020, the sales of the hotpot industry will account for nearly one-third of the country's catering revenue.
On the premise that the price is right, the popularity of hot pot restaurants is mainly determined by the taste of the bottom of the pot. Therefore, there is an increasing demand for "hot pot chefs" who master the secrets of cooking the bottom of the pot.
According to CCTV financial reports, the authentic hot pot base is numb, spicy, fresh and fragrant. It uses butter, chili, pepper, ginger, garlic and watercress as the main materials, and then adds a variety of spices to fry it. to make. Among them, the selection and collocation of chili varieties alone is very important.
The quality of the butter, the selection and ratio of raw materials, the frying time and temperature, any detail may become a key factor affecting the taste of the hot pot, and this all depends on the chef's "hands-on" for many years. smells, looks, feels, and 2 hours of frying. The finished base will be fermented for 7 days after cooling. It will not be served until the flavors of various raw materials are fully released and integrated. Customer's table.
The advanced way of new types of work
(Source: Chongqing People's Social Wechat Public Account)
Since 2014, Chongqing has opened hot pot majors in major vocational training schools, and schools and enterprises jointly train professionals.
In 2015, the Chongqing Municipal Human Resources and Social Security Bureau took "hot pot cook" as a local characteristic position and incorporated it into the city's vocational training, and developed a special professional ability specification. So far, more than 60,000 people have been assessed and obtained the hot pot special professional ability certificate.
In recent years, Chongqing Municipal Human Resources and Social Security Bureau and Chongqing Municipal Commission of Commerce have invited representatives of entrepreneurs in the hot pot industry to explore the development of new types of hot pot makers. In 2021, the Chongqing Municipal Human Resources and Social Security Bureau will report to the Ministry of Human Resources and Social Security that "hot pot cooks" will be identified as a new type of work in order to unify industry standards and further systematically and professionally train hot pot talents.
Under the guidance of Chongqing Municipal Government, Municipal Human Resources and Social Security Bureau, Municipal Commerce Commission, and Municipal Hotpot Association, Wang Wenjun's national-level Chinese cooking skill master studio took the lead in creating the "45th/46th World Skills Competition many years ago. Hotpot Project Chongqing Training Base".
Wang Wenjun, vice president of Chongqing Hotpot Association and a well-known hotpot expert, is a well-known expert in the research and development of Chongqing hotpot base materials. The new professional job "hotpot chef" is under the leadership of relevant functional departments and social organizations, and he leads a team of experts. After more than 2 years of hard work, he went to Beijing to defend many times, and finally completed the application for the occupation of "hot pot cook".
opens up the talent growth channel
(Source: Chongqing People's Social Wechat Public Account)
According to statistics, the number of restaurants in China's hot pot (including soup pot) restaurants has been around as early as 201There were 601,000 in 7 years, and it is expected to approach 1 million by 2024, and the number of employees will reach 10 million.
Wang Wenjun said that hot pot cooks have become a "new occupational type of work" recognized by the state, and indicates that the country has created a new channel for 10 million hot pot practitioners to transform from ordinary workers into professional skilled talents. will surely further develop Promote the rapid development of the catering service industry, and let "Chinese hot pot" enter a new era.
Chen Guohua , president of Chongqing Hotpot Association, pointed out that Chongqing, as "China's hotpot capital," and the emergence of a new occupational type of "hotpot chef" has inspired many "hotpot inheritors". A milestone in the history of development.
Chen Guohua introduced that hot pot practitioners all need a channel for growth, which was not available in the past. After the emergence of the "hot pot cook" type of work, through systematic study, examination, and training, one can become a first-, second-, and third-level cook. .
promotes the development of professional standards
(Source: Chongqing People's Social Wechat Public Account)
As a municipal skill master, Wang Wenjun has been in the hot pot industry for 25 years. For his peers' growth channel, he has a particularly deep feeling. In the past, because there was no exclusive occupation of hot pot cooks, there was a lack of uniform standards for talent training, and ten masters brought out ten different apprentices. When participating in skill competitions, hot pot practitioners also face the embarrassment of having no identity.
Wang Wenjun told reporters, "In the past, we were only in a special competition under Chinese cooking, and the award did not have the name of 'hot pot', it was just Chinese cooking. We hot pot people have no identity. I think this embarrassment is also for all those who are engaged in hot pot seasoning It’s embarrassing for technicians.” Cai Yong, deputy director of
City Vocational Skills Appraisal Guidance Center, said that City Human Resources and Social Security Bureau will work with the Municipal Commerce Commission to actively strive for the development qualification of the national occupational standard for hot pot cooks. will continue to hold the Chongqing Hotpot Professional Competition to strengthen the training of hotpot industry skilled personnel and the construction of an evaluation system to continuously improve the ability of hotpot practitioners.
The hotpot industry welcomes development opportunities
Now, "hotpot chef" has become a new occupation, and its significance is more reflected in that the hotpot industry has entered the era of "standardization system". Chongqing Hotpot Association proposed this year to build a hotpot brand system, Hotpot standard system, hotpot talent support system, hotpot evaluation system and supervision industry system system to ensure the healthy development of Chongqing hotpot industry. In , the core of the development of the catering industry is to rely on "people" to do it, so the hotpot standard system and talent support system are very important.
"The restaurant operation format of 'easy-to-operate, easy-to-follow, and easy-to-manage' of hot pot cooking itself is actually the easiest way to standardize Chinese catering cooking mode, which will allow more foreign friends and overseas people to actively participate and integrate, and it is the spread of Chinese cuisine. The best platform for culture." said a relevant expert from the Chongqing Chinese Food Culture Research Association. "Hot Pot Chef" has greatly promoted Chinese hot pot people to quickly enter the "World Skills Competition", the highest-level world professional skills competition known as the "Skills Olympics".
The Chinese catering industry has always been hiding dragons and crouching tigers. In Liuzhou, Guangxi, there is such a group of people who are in the company of "spicy". They use their tongues to perceive changes in spiciness, and use their eyes to observe the color of chili oil.
strives for excellence and strict control, and strives to provide consumers with a more unique food experience. They are called "spicy chefs".
✓
to try the food in batches, the control variable
Mo Tengjie is the deputy head of the spicy taste test team of Guangxi Fensheng Supply Chain Management Co., Ltd. This year, he is 26 years old and has 3 years of work experience.
According to him, snail powder usually contains 7 packets of ingredients, the most important of which are chili oil and soup base. "My daily work mainly revolves around the four flavors of mild spicy, mild spicy, medium spicy and extra spicy. Each time I try to taste spicy, I need to cook four bowls of noodles in turn, and use the same batch of water, powder and ingredients each time. The same cooking time and firepower ensure that the quality of each bowl is the same.”
Mo Tengjie said that 15, 20, 30, 40 grams of finished chili oil will be gradually added during the spicy testing process, and the difference will be recorded. The initial feeling of spiciness, "try to eat in batches, control variables, and evaluate with the final comprehensive result, which can ensure the quality of the product."
✓
's new profession's "flavor" challenge
"To become a spicy taster, you need to have tasted at least 500 brick-and-mortar stores and more than 100 pre-made snail noodles products". As a native of Liuzhou, Guangxi, Mo Tengjie said that it may be difficult for ordinary people to eat snail noodles for several days in a row, but he has never regarded this as a burden.
Yang Jiahong is the head of the brand department of the company "Only Tossing Snail Bowls". In her eyes, the standard of the position of the spicy taster is relatively high. For more than 3 years, I have eaten many products and have high taste sensitivity, able to distinguish subtle taste differences.”
She believes that the chili taster not only emphasizes the ability to distinguish and use chili, but more importantly, find the chili that suits the taste of snail powder. "How to adjust the ratio of chili oil and how to present different flavors, the subtle differences are very important. It's a challenge for a spicy chef."
✓
and snail powder grow together
Yang Jiahong introduced that in the next step, the company plans to further expand the foundation of the part-time spicy testing team and strengthen the training of the existing spicy testing team. At the same time, the profession of spicy taster has been made more standardized, "a new profession can only cross the river by feeling the stones". On
, Mo Tengjie holds the same view, "I am optimistic about the career development of the spicy chef, but there is still a lot of room for improvement in this profession, such as practicing the perception of the taste of peppers." In Mo Tengjie's view, compared with the instrument, although it is difficult to distinguish the spiciness level of chili peppers by manual spiciness testing, the spiciness tester can distinguish the taste changes of each bowl of snail noodles.
"Most of our team members are born after 1995. They are a dynamic and emerging team, and the salary level is also at the middle and upper level in the same industry." Mo Tengjie is full of confidence in the future development.
✓
controls quality for consumers
"There is no unified standard for spicy testing." Mo Tengjie explained to reporters, "It is mainly based on the personal judgment of the spicy tester, we need to observe the color of the chili oil and taste the spicy taste of snail noodles. We strive to restore the flavor of the snail powder itself to the greatest extent, and at the same time pursue the stability of the product taste and strictly control the quality of the product."
From the perspective of consumers, most snail powder lovers tend to buy "Xiande just now" Good, smells just right" snail noodles. Ms. Zhang from Baise, Guangxi said that she has stepped on the thunder when buying snail noodles. "Some snail noodles are too exaggerated in chili oil, while others are fragrant but not spicy or spicy but not fragrant."
In Ms. Zhang's opinion, the job of a spice tester is relatively difficult. "It requires a different sense of taste and good physical fitness. After all, eating spicy food for a long time will also cause damage to the stomach." At the same time, Ms. Zhang believes that as a spice tester To be able to accurately and properly express their feelings, so as to give consumers a clear understanding.
(Comprehensive source: Chongqing People's Social Wechat Public Account, 1st Eye-Chongqing Radio and Television, New Chongqing Client, People's Daily Health Client, Workers Daily , etc.)
Editor of this issue: Liu Xiaoyan Cheng Lili
( follows workers Daily WeChat)
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