The sun has moved to the west side of the sky and turned yellow， but the ten people sitting in the courtyard of Dongzhimen were not aware of it. Men and women， boys and girls， and the old and the young， in total ten of them， are sitting around the table. We can see one of them is quite in the mood of talking， with his eyes shining and his lips moving. Other nine people are sitting inclining to the table and listening to him very carefully. The meeting was hosted by IESCO to discuss the development of the catering industry and youths’ position in it. Two hours have past and the ten people are talking about their predictions about the catering industry in the future 10 years one by one.

日頭已往西斜成了暖黃色，但東直門內(nèi)某四合院中的某十人卻渾然不覺，這十人有男有女，有長有少，此刻正圍桌而坐。其間一人嘴唇翻動，眼眸發(fā)亮，可見談興正酣，而其他九人也皆是身體微傾，目視講話者做聆聽狀。IESCO今日攢局，聊的是餐飲業(yè)的發(fā)展和青年人在其中的位置，此刻討論會已開始將近兩小時，大家正依次發(fā)表自己對中國餐飲業(yè)未來十年的預(yù)測。

One of the few people sitting in the meeting at Jun Tong Da Company are Chen Lemin and Jia Wenshan， who are completely different. A year ago， they were only suppliers for the aquatic products， but one year later， they own a restaurant chain called “Thai Mei”， and plan to expand more and more. The top aquatic supplier， Jing Cheng’s sudden interest in cooking made everyone curious， everyone is a little hungry for more news， lets listen to Chen Lemin tell the story behind this.

Chen Lemin： Transform， the situation now is driving us to death. When the goods are here， selling makes us worry； replenishing ones’ stock makes us worry. Demanding for payment of a debt is hard， look at society now. So slowly we transformed the aquatic supplier industry， kept the loyal customers， kicked out the bad customers， transformation. We are doing the catering business because we feel we have an advantage. Secondly， we have a good team. Now we look at this transformation， it is okay， we can earn money more or less， spread a bit bigger can earn more money. Anyway， looking at it from now， our transformation was correct.

Aquatic products is certainly our business， the good customers have stayed. The demand for payment of a debt is really difficult， for example if he owes me 10 rmb or 5 rmb， and then says he will give it tomorrow. When you call him tomorrow， he will still say tomorrow， it is annoying. A lot of them are triangle accounts， for example， we sell this to Teacher He， Teacher He sells it again to CEO Li， but CEO Li did not pay Teacher He so Teacher He cannot give me money. This kind of situation makes the market difficult. When the market is good， we can make a lot of profit， but if you don’t do it properly it is a vicious cycle.

在座幾人中來自君通達(dá)公司的陳樂民和賈文山無疑是異類。一年前他們只是水產(chǎn)供應(yīng)商，并且在水產(chǎn)這個圈混得還不錯，但一年后的他們已經(jīng)擁有了人氣極高的連鎖餐廳品牌“泰美”并計劃著開設(shè)更多的餐廳。京城水產(chǎn)供應(yīng)一霸對餐飲業(yè)突然爆發(fā)的興趣讓大家好奇，所有人都耐住了微微的饑餓感，聽陳樂民講述這背后的。

陳樂民：“轉(zhuǎn)型唄，現(xiàn)在這個形勢，我們這行業(yè)要命到一定地步了。貨來了，賣的時候要發(fā)愁，進(jìn)貨的時候要發(fā)愁。要賬不好要，你看現(xiàn)在這社會……所以逐漸的把水產(chǎn)這一塊，好的客戶留下，不好的客戶踢出去，轉(zhuǎn)型。我們干餐飲這個，一是覺得自己有優(yōu)勢（原材料），二是我們組織起一個好的團隊?，F(xiàn)在我們來看這轉(zhuǎn)型，還行嘛，多少能賺錢，鋪大一點就賺多一點。反正從現(xiàn)在來看，我們這轉(zhuǎn)型多少還是對的。

水產(chǎn)部分肯定還是要干的，因為這是我們起家的本行，好的客戶留下?，F(xiàn)在這業(yè)內(nèi)主要是要賬實在是太難，比如說他欠我十塊錢也好五塊錢也好，他說他明天給，明天你再給他打電話，他又說我再明天給，這很煩。好多都是三角賬，再打個比方說，我把這東西賣給何老師了，何老師又把這東西賣給李總了，那李總沒給何老師結(jié)賬，何老師他把錢給不了我。這種情況，造成市場難干。好干的時候大家都掙錢、大家伙結(jié)賬麻利啊，你不好干了肯定是要惡性循環(huán)?！?/p>

In addition， Chen Lemin expresses that the current anti corruption acts in Beijing have had an impact， especially on high end aquatic products needs. And Jun Tong Da’s products like lobsters have also had an impact. The birth of Jun Tong Da’s subordinate lobster buffet is also related to this.

Chen Lemin expresses overall assuredness about the forecasts for the catering industry， but does not feel he needs to adjust the stock variety.

Chen Lemin： Actually our aquatic products do not need to be adjusted， making sure our products are green and safe， not adding things is good.

此外陳樂民還表示目前北京反腐取得的功績也對市場需求產(chǎn)生了一定沖擊，尤其是對高端水產(chǎn)的需求。而君通達(dá)主營產(chǎn)品龍蝦也在供求關(guān)系的變化中受到了沖擊。君通達(dá)旗下龍蝦主題自助餐廳“龍蝦匯”的誕生也與此有關(guān)。

陳樂民對大家所預(yù)測的餐飲業(yè)發(fā)展趨勢表示全盤肯定，但卻不認(rèn)為自己從供貨商的角度需要調(diào)整自己的進(jìn)貨種類。

陳樂民：“其實我們水產(chǎn)這個也不用怎么調(diào)整，我們要做的只是保證我們的產(chǎn)品是綠色的、安全的、沒加過東西的就好了。”

Without knowing， it was already dusk， the talks were coming to an end. As for catering revolutions， senior bartender Yan Beilei has a few words to say.

As for catering revolution， there is not much to approve or disapprove. I feel this market should go on along the needs of the market. Standing in this industry， according to the revolution of bartenders variation trend， he goes on to add： “First of all， I want to tell everyone， 99% of Beijing’s bartenders don’t know what they are doing， are not dedicated to doing something， which results in low self-esteem， being looked down by others and customers’ looking down on them. Actually， being a bartender is a very respectful career. First of all， it is not Chinese culture， it is western culture， in the western culture it is a highly respected career. In China， within 10 or 20 years passing， it evolved to this， because of the people in this industry. I also think there will be more and more people dedicated to bartending in the future.

不知不覺，窗外暮色已深，談話接近了尾聲。對于餐飲業(yè)改革，資深調(diào)酒師顏蓓蕾有話要說。

顏蓓蕾：“對于餐飲業(yè)改革這事沒有說贊同不贊同，我覺得這個市場走向就是說某個人的想法或者怎么樣的市場的需求。”站在這個行業(yè)，根據(jù)改革調(diào)酒師的變化趨勢上，他又接著補充：“首先，我跟大家說一下，這個行業(yè)現(xiàn)在北京有百分之九十九的調(diào)酒師不知道自己在干什么，沒有專注的去做一些東西，導(dǎo)致自己看不起自己、外行看不起自己、客人看不起自己。其實調(diào)酒師是一個非常值得尊敬的工作。首先它不是中國文化它是西方的文化，在西方是非常值得尊敬的一個工作。在國內(nèi)，經(jīng)過一、二十年很長時間，演變成這樣，是這個行業(yè)的人所導(dǎo)致的。我覺得，以后可能專注做酒的人會越來越多?！?/p>

From the aspect of talents， Yan Beilei thinks the future is promising， and most of them will be involved. But nowadays bars only have a counter for drinking， or a special pattern for the bar， which is very limited.

Yan Beilei： How to say this？ Take a restaurant-bar for example， it lacks professionals. Let’s say the boss hires a bartender， but he is not professional enough， so he gives some unprofessional suggestions， take for example your bar or restaurant， put into place a few unqualified things， or even serve fake alcohol， is all not known of. It will result in such problems. Slowly after training more and more people， it will change for the better.

從人才上講，顏蓓蕾認(rèn)為未來的趨勢是很可觀的，將會有大部分有才之人投入到其中。但目前酒吧還是停留在餐廳里面會有一個酒的柜臺，或者是有一個專門的酒吧的模式，存在局限性。

顏蓓蕾：“比如一個餐吧，首先缺少專業(yè)的人?？赡芾习寤ㄥX請了一個調(diào)酒師回來，他并不夠?qū)I(yè)，所以給了你一些不夠?qū)I(yè)的意見，導(dǎo)致你吧臺也好、餐廳也好，擺放一些東西是不合格的，或者說是不到位的，甚至說存在一些假酒他都是不知道的。就會導(dǎo)致出這些問題。慢慢地那些懂的人、認(rèn)真做的人多去培訓(xùn)出更多更多的人，這個會有所改善?！?/p>

Manager of Hong Shenfu， Chen Lei， is a representative for the catering industry. She agrees with Yan Beilei’s views. But about working on the service industry’s people and how to improve and adjust to changes， Chen Lei gives her own opinion.

Chen Lei： From the angle of staff， because restaurant is a group， the kitchen and the front are two different parts. Restaurant is not only for eating， it is a high culture of 'hall'. What we talked about before is all about the kitchen， for staff， high end restaurants require appearance. Lower class restaurants require more service， to be quick， good and stable. It is necessary to give training on appearance to the staff. Because every service has a procedure， first step， second step， third step， just like doing something， everything has a procedure. Doing it according to the procedure doesn’t create any problem. As for the requirement of staff， appearance is of utmost importance. When speaking about reform， Chen Lei expressed that the educational requirements have changed， before they did not require as much studies. If educational experience is too low， for example high school or middle school has difference. You let them go take part in training， their understandings of what is taught have a difference， high school students understanding is more thorough， but the middle school students understanding is only halfway， and executing is very difficult. So when selecting staff， first is appearance， second is educational requirements， then is moral quality. Good morals of course are not easy to detect， but in the process of getting to know them， we can decide whether or not to use them.

Chen Lei also brought up something like educational requirements importance， but feels that the basis of doing well in this industry is passion.

Chen Lei： I studied this major， hotel management. I like it， which is most important. Do what you like， if you don’t like it you can’t succeed.

陳磊提到了相貌與學(xué)歷對于從事餐飲服務(wù)行業(yè)人員的重要性，但她認(rèn)為做好這一行的根本在于發(fā)自內(nèi)心的熱愛。

紅參府經(jīng)理陳磊作為餐飲服務(wù)業(yè)的代表，十分贊同顏蓓蕾的觀點。但對于從事餐飲服務(wù)行業(yè)的人員，如何提升自身以適應(yīng)將來的變化潮流，陳磊發(fā)表了自己的看法。

陳磊：“從人員的角度，因為餐廳它是一個組成，其實前廳和后廚是兩部分。餐廳不僅僅是吃飯的場所，它還是一個服務(wù)非常高的‘廳’的文化。咱們之前探討的全部都是后面的廚房的話題，從前廳來說，在人員上面，高檔餐廳是要求形象的。偏中低檔次的餐廳是要求服務(wù)質(zhì)量的快，然后好、穩(wěn)，這幾點是一定要做到的。人員主要是要從他們的儀容儀表上呢要求做一定的培訓(xùn)，然后要從他們的語言技巧上進(jìn)行一定的培訓(xùn)，其次才是專業(yè)上的培訓(xùn)。因為它的每一個服務(wù)都是有流程的，有第一項、第二項、第三項，就像做事情一樣，其實都是有流程的。按照流程來做，基本上是沒有問題的。對于人員要求來說，形象還是很重要的。”談到改革，陳磊提到了學(xué)歷要求的變化，“以前是不要求，現(xiàn)在是要求學(xué)歷的，學(xué)歷不可以太低。太低的話，比如說高中生和初中生他就是有不一樣的差別。你讓他去參加培訓(xùn)，他對于你培訓(xùn)這一堂課的理解有一定差距，高中生理解更加透徹，初中生去理解你這一堂課半懂非懂，執(zhí)行下去不是很好。所以我們現(xiàn)在在選人上，一個形象、一個是學(xué)歷，然后再一個主要是人品。當(dāng)然人品這一面你是看不出來的，是要在他實習(xí)期以內(nèi)對他人品的定位決定是否用他?！?/p>

陳磊：“我是學(xué)這個專業(yè)的，學(xué)酒店管理的。自己喜歡，喜歡是主要的。只有喜歡，你才會去做?！?/p>

As we talked deeper in the banquet， He Liang talked about the popular cooking school star’s appearance， and the international professional education school’s education system’s difference， and creating the cooking schools in China’s opinion on that. Below are his original words.

“We do a star academy， or any school for that matter， the most basic thing is to be sure of our professional education system. The concept of star chef is not common nowadays， but in the future it will be， in 10 years or 50 years， maybe a long time， but knowing how to become a real chef， the goals of becoming a chef， will make him or her， an outstanding person. So whether a star academy or cooking school， do well now. I feel this way， creating an elite is not deliberate， it is discovering a seedling， educating and nurturing it. I am not the same as the chefs in China， make a blue band school， or anything else， the person of course has his process， and needs to prepare. I advise that if you want to do it， it cannot be nondescript， because the foreign blue belt management system is very elaborate. The training for them is one by one， is developed from up to down， so it is a procedure.

席間隨著談話的深入，何亮對現(xiàn)在國外盛行的專業(yè)廚師學(xué)校培養(yǎng)明星廚師的現(xiàn)象，談了對他所在的國際職業(yè)教育學(xué)校的教育體系跟明星學(xué)校之間的差別，以及對打造國內(nèi)廚師學(xué)校的具體看法。以下是他的原文記錄：

“我們做明星學(xué)校也好，什么學(xué)校也好，那么最基礎(chǔ)的，先把我們現(xiàn)在的職業(yè)教育做踏實了做好了。明星廚師這個概念我覺得現(xiàn)在不成熟，但是將來肯定是一個路子，但是將來也許是十年，也許是五年，也許是更長的時間，但是他們真正知道如何做一個廚師，做廚師的目的是什么，如果他們把目的看端正了，就為了弘揚中國飲食文化屹立于世界，讓世界通過餐飲看中國，如果他有這個目的的話，我想他肯定能夠在這個行業(yè)里面成為佼佼者，能夠有出息，所以說，明星學(xué)校也好，廚藝學(xué)校也好，踏踏實實地做好現(xiàn)在。我是這么一個感覺，打造精英絕對不是刻意去打造，而是發(fā)現(xiàn)苗子以后，重點去教他，培養(yǎng)他。我跟國內(nèi)某些知名廚師要搞的那個還不一樣，他要搞的那個中國式藍(lán)帶學(xué)校也好，還是什么也好，人家肯定有人家的方法和選拔機制?，F(xiàn)在搞也能行，但是在前期的準(zhǔn)備工作和選拔工作上肯定很辛苦。我建議如果要辦，就要辦出樣兒來，不能不倫不類，因為國外藍(lán)帶的管理體系是非常精細(xì)的，他們培養(yǎng)人的階梯是一層一層的，是從高端往下發(fā)展，我們是從下往上，還沒到往回返的時候，所以這個教育機制體制是一個過程，我們現(xiàn)在往上做，想做藍(lán)帶，但人家藍(lán)帶已經(jīng)發(fā)展很好了，在往平民化發(fā)展?！?/p>

He Liang used a teacher’s angle to express his original views on cooking training， those present all identified with his views. Starting with bartending， Yan Beilei formally acknowledged his teachers.

The school is also like a professional high school， some senior bartenders teach us the basics. The public does not respect this industry， and those in this industry don’t respect their work. After having a teacher， I got to know that every culture turns out to be culture. If you do not know the culture， then you do not know what you are doing and making money becomes everything. However， if you know the culture， you will have different opinions in it. Then when you are make a glass of cocktail， you are not just adding wine into it simply. I believe cooking is also the same， a few of the classic dishes， whether western or Chinese， each has a culture behind it. Whether the school or master， these bits， which attract the students. This is not only teaching them a skill to make money and make a living. It is useless， you had better tell them why they should do these， why to put so much and everything has a reason. Each person needs guidance， rather than purely practice alone. Everything depends on cultural deposits， if there is no culture， it is only a tool to make money.

何亮以教師的角度談及了對餐飲培訓(xùn)的獨到看法，席間大家對他的見解紛紛表示認(rèn)同。而一開始專門學(xué)習(xí)調(diào)酒，后隨美國大師拜師學(xué)藝的顏蓓蕾又從學(xué)生角度談及了在學(xué)校學(xué)習(xí)與專門拜師之間的差異和感受。

“學(xué)校也是類似職高的一個專門學(xué)校，也會有一些資深的調(diào)酒師在里面教一些基礎(chǔ)的知識。為什么大眾對調(diào)酒師的認(rèn)識就是把東西都放到一塊兒，大眾對調(diào)酒師就是這么理解，很不尊重這個行業(yè)，并不是說別人不尊重，而是做這個行業(yè)的人很多就不尊重自己的工作。跟了師父之后，我知道每個行業(yè)拼到最后，拼的是文化，你不了解這些文化，就不知道自己在做什么，可能只知道自己在賺錢，但是懂這個東西，你對它就會有不一樣的看法，你再去做這杯酒的時候，就不是兌進(jìn)去那么簡單而已。我相信做菜也是一樣的，對于一些經(jīng)典的菜，無論是西餐還是中餐，它都有背后的一些文化。我覺得不管是學(xué)校還是大師，這些文化上的東西都要教給學(xué)生，這才是把學(xué)生引上路，并不是說我教給你一個技能，你靠這個技能去掙錢謀生，去吃飯，這樣沒有用，你不如告訴他，你為什么要做這個，為什么要放這么多，這里面都是有道理的。每個人都必須要被引導(dǎo)，而不是單純地讓他去練。說到底，每一樣事情做到最后靠的都是文化知識和文化底蘊，如果沒有文化，只是靠這些去掙錢?！?/p>

Yan Beilei’s words triggered a discussion， and extended this kind of systematic study where He Liang’s words were the principal.

The issue of master and apprentice is now open. The students enter the industry and like to be called army. If a master has too many apprentices， teaching them is difficult. But if it is not there is not alright， being a unit active in cooking， if he wants to improve， he needs a scale so he picks a master to give him or her a goal and motivation. We keep asking is it good or bad to accept apprentices， I think this is two sided. These things can be open， make a healthy relationship between the two. For catering industry， it is a good development feature which can correctly identify the relationship and what they need to do. We can have masters and apprentices， but it all depends on how we guide them， this is a problem we need to be clear about.

顏蓓蕾的話引發(fā)了像拜師學(xué)藝這種教學(xué)方式在當(dāng)今社會是否還是主流的熱議，并由此延伸出這種學(xué)習(xí)方式和成體系的教學(xué)系統(tǒng)相比之下的一些差異性會給餐飲業(yè)帶來的效果等一系列的討論，其中以何亮的發(fā)言為主。

“師徒這個問題，現(xiàn)在開放了，作為學(xué)生走上企業(yè)以后，現(xiàn)在都喜歡叫這家軍，那家軍，如果一個師父招太多徒弟，可能教起來很費勁。但是這個東西沒有也不行，因為作為一個個體而言，活躍在烹飪餐飲戰(zhàn)線上，他想發(fā)展想進(jìn)步，就要有一個標(biāo)尺，可能就需要選一個師父，給自己一個目標(biāo)和動力。一直都在說收徒弟好不好，這個我認(rèn)為是雙面性的，這些東西我覺得可以開放，把師徒關(guān)系放到一個健康的路上來。這樣對餐飲企業(yè)而言，是一個很好的發(fā)展形勢，能正確認(rèn)識師徒關(guān)系，認(rèn)清師徒都需要做什么，咱們可以向未來和希望去引導(dǎo)。我覺得師徒可以有，但是要怎么引導(dǎo)，這是我們要想清楚的問題。”

After listening to He Liang and Yan Beilei’s discussion on nurturing a star chef， we thought about many things and made our own views about it.

Li Xiaolong： A restaurant cannot train a star chef because it is too difficult. If we come across a star chef， we need to create， train and publicize. Catering industry cannot train a star chef， because they need him/her to make them more famous and popular.

聽完了何亮與顏蓓蕾對培養(yǎng)明星廚師的見解之后，在座的各位思忖良多，分別從自己所處的角度發(fā)表了看法。

李曉龍：“一個餐飲企業(yè)是不會去培養(yǎng)一個明星廚師的，因為太難了。除非是剛好就遇上了一個明星廚師，那我們就來打造、培養(yǎng)、宣傳，餐飲企業(yè)很難能培養(yǎng)出來，因為餐飲企業(yè)本來就是要靠他們來烘托、帶動。”

Li Xiaolong’s words received a compliment from Jia Wenshan.

Jia Wenshan： Doing the catering business is very straightforward， just to make profit. If you make me train a star chef and ask me how much cost I am willing to spend， I will say that I want to create a brand， along with the publicity for my chef. The effect the chef brings directly affects the profit of the restaurant， so we need to create a chef like creating a brand.

Yan Beilei： The concept of “star chef” is a role model for us. The chef does not look at skill alone， but his or her overall qualities decide if he can become a star. Spending a lot of time in training a chef， you are only a media， not a restaurant. We should concentrate on the dishes， and what needs to be done. We cannot spend a lot of time and money on inverting the future， should pay attention to the customers experience.

李曉龍的發(fā)言也得到了賈文山的贊同。

賈文山：“做餐飲業(yè)的目的很直接，就是盈利。你讓我去培養(yǎng)一個明星廚師，問我愿意花多大代價，我會說我選擇去打造一個品牌，順帶著讓我的廚師參與進(jìn)來去宣傳。因為這個角度的話，廚師帶來的效應(yīng)也會直接影響我們餐廳的利益，所以說我會像打造一個品牌一樣，來打造一個廚師?！?/p>

顏蓓蕾：“‘明星廚師’的概念，我認(rèn)為是一個榜樣，一個明星廚師不單單是廚藝有多么高超，他的綜合素質(zhì)決定他是不是一個明星。花大量時間去培養(yǎng)一個廚師，那你只是一個媒體，不是一個餐廳，我覺得應(yīng)該要專注在菜品上和你要做的事情上，不能花大量時間、金錢來本末倒置，應(yīng)該更關(guān)注顧客的體驗?！?/p>

The restaurant bosses have no taboo against profits. Under this context， to make the restaurant release a star chef from zero is not feasible.

He Liang： Being an industry， they obviously hope to have a famous chef. Those who are appreciated in the industry， if have this kind of talents， the bosses won’t spare time， energy or money to create a star chef. Star chef needs to be separated by industries， categories， people， places， then only can they be called a star chef.

餐飲業(yè)的老板們對利益訴求毫不避諱，在這種語境下，讓餐廳本身從零開始培養(yǎng)并推出明星廚師的命題似乎并不具備可行性。

何亮：“我覺得作為一個企業(yè)肯定希望自己有個名廚，是被行業(yè)內(nèi)認(rèn)可的，如果有這樣的人才，我相信各位老總都會不惜時間、不惜精力、不惜金錢地把他們打造成一個行業(yè)里的明星廚師，明星廚師必須分行業(yè)、分類型、分人、分不同的地點，適應(yīng)于不同的時間段，才能被稱之為明星廚師?！?/p>

He Liang’s view made those present think over “star chef”， and the reason the concept was produced.

Chen Lemin： Firstly to be a star chef you need to have unique set of skills. In the presence of chefs and restaurants， we request him because he has the ability， and when he comes to our restaurant， we will publicize for him， the profits are complimentary to the two.

何亮的觀點讓席間重新思考“明星廚師”的界定問題，以及這個概念產(chǎn)生的原因。

陳樂民：“第一必須要有成為這個明星廚師的一項絕活兒，你才能成為明星廚師。廚師和餐廳是共存的，我們請他是因為他有這個能力，而他來到我們餐廳，我們也會去宣傳他，給我們店帶來效益，實際上二者是相輔相成的。”

何亮：“培養(yǎng)的明星廚師，人品好是第一位的，功夫好是第二位的，懂經(jīng)營是第三位的，會搞人際關(guān)系是這些的核心。既讓上面承認(rèn)我，又讓下面服我，大家還擁護我，這才是明星廚師?！?/p>

He Liang： To train a star chef， the morals must be good， then must be hardworking， and understand the business model， but most importantly must be able to develop networks. Being admitted by the boss， recognized by the colleagues and welcome by all the people， that is a star chef.”

Li Xiaolong： Star chefs are a international market need. When our quality of life reaches a certain level， we must understand culinary， make life richer. This is where star chefs play a role. We are not saying our industry needs to shove a star chef or that you need to go to a school to train chefs. Whether the market needs it will determine it. So when the masses become richer and want to choose what to eat， the TV programs will bring out a star chef， like Teacher He， entertainment and culinary together become a stage for the chef to come out.

李曉龍：“明星廚師實際是市場需求，我們生活水平達(dá)到一定程度了，想了解餐飲了，想豐富生活了，明星廚師到這個節(jié)點，自然就會出現(xiàn)了。不是說我們企業(yè)現(xiàn)在要去推明星廚師，或者說學(xué)校去培養(yǎng)明星廚師，要市場需求，沒有市場需求是產(chǎn)出不了的，所以當(dāng)老百姓生活富裕了就會想怎么弄點好吃的，這個時候電視節(jié)目就會挖廚師，像何老師這樣的，將娛樂生活和飲食結(jié)合起來，成為一個平臺，明星廚師就出來了，所以說明星廚師是一個節(jié)點問題?！?/p>

Continued.

未完待續(xù)——