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厨师是个勤行,要在这行里出人头地就要能吃苦,对此,谢国印体会深刻。十几年来,谢国印走南闯北,在多家酒店宾馆当过主厨、厨师长、行政总厨。他时时告诫自己,厨师是一个餐馆得以生存的根本,同样也是厨师的生存之本,爱岗敬业是厨师的品德,因此要干到老学到老,干一行,爱一行。现在,他希望能有机会与同行多多交流,从其他优秀的同行那里,从老一辈厨师那里多学一些东西,使自己的厨艺更上一层楼。
Chef is a diligent, to excel in this line will be able to endure hardship, this, Xie Guinan profound experience. More than 10 years ago, Xie Guo Yin went south and traveled as a chef, chief chef and executive chef in many hotel hotels. He always warned himself that chef is the root of a restaurant to survive, is also the chef’s survival, dedication is the chef’s character, so to dry to learn the old, do something, love to act. Now, he hopes to have the opportunity to interact with his colleagues, from other good colleagues there, learn from the older chefs something to make his cooking a higher level.