厨师和服务员,你们怎样看前堂与后厨的关系?

• 出 处: 四川烹饪
• 发表日期: 2003年06期
• 关键词: 厨师 读者

自2001年开办“大家谈”以来,我们所公布的20多个话题全都得到了各地读者的广泛响应。他们或参加讨论,或发表意见,参与的热情超出了我们的预期。这里我们要告诉大家的是,本期“大家谈”以后,我们的“讨论”也将结束。不过,为了给大家留下一个畅所欲言的“家”,我们特别在“四川烹饪网站”(www.sc-pr.com)开设了网上“大家谈”。其网上的具体位置是:“在线课堂→大家谈”。也就是说,大家今后可以随时登录“四川烹饪网站”参与“大家谈”,我们也会继续公布一些热点话题让大家来讨论,届时还请大家“发帖”、“灌水”、“发招”。总之,网上的“大家谈”定会让你感觉别开生面。赶快参加吧!

Since the launch of “Everybody Talks” in 2001, all of the more than 20 topics we have announced have received a wide range of responses from readers everywhere. They either participated in discussions or expressed their opinions, and the enthusiasm for participation exceeded our expectations. What we want to tell everyone here is that after this issue of “Everyone Talks,” our “discussion” will also come to an end. However, in order to leave an open “home” for everyone, we have set up an online “Everybody Talks” specially at “Sichuan Cooking Website” (www.sc-pr.com). The specific location of its online: “online classroom → we talk.” In other words, everyone can log in at any time in the “Sichuan cooking website” to participate in “we talk about”, we will continue to publish some hot topics for discussion, then please also “post”, “irrigation” and “hair trick.” In short, the online “we talk” will make you feel unique. Hurry up!