The so-called state banquet chef is just a title, not a title. The main unit that China often receives state guests is Diaoyutai State Guesthouse. Most chefs are recruited from all over the country and trained by themselves.

Secondly, the subordinate institutions of the Ministry of Foreign Affairs specialize in training chefs for embassies and consulates abroad. However, due to the limited talents, some chefs are often hired from all over the country every year and sent to embassies and consulates as chefs. The banquet hall of the Great Hall of the People has a banquet organization department, and there are not many on-the-job chefs and other staff. Belong to the residence management, undertake small-scale banquet reception.

If there is a large-scale state banquet, chefs and waiters will be seconded to major hotels and restaurants under the National Tourism Administration and Beijing Service Bureau, which will be managed and organized by the Great Hall and the Concierge Department to complete the reception task of the state banquet. At present, many hotels, brand restaurants and restaurants will have the task of receiving state guests, but this reception work is only a high-standard waiting work, not a state banquet.

The state banquet is only a banquet on behalf of the country, not a place where the chef is knighted and stamped. The chef has skill, but it is not reflected in that workplace. As for the standard of a state banquet chef, that is: bright roots and high political consciousness. Skills are no different from ordinary chefs.