After watching "The Glory of Chefs", I actually want to say that not everyone can be a chef. Today’s culinary world is a mixed bag. I saw the true face of many practitioners, which completely refreshed my impression of chefs. They are very talented, skilled, have their own ideas, and are brave enough to innovate and express themselves. The judges' comments pointed out their questions in a targeted manner. Chefs in the new era must combine the experience of their predecessors and continue to innovate.

This is not a chef show that is purely about cooking. In addition to solid basic skills, the chef's responsibilities also need to be able to create, manage, market, and express. Each contestant is the boss of his or her own restaurant, in charge of dozens or even hundreds of people, and is burdened with past honors. Complaints aside, I still admire their courage to participate in the show.

This is the age of technology. Chefs rely on knowledge and brains to cook, not experience and muscle memory. There are not so many secrets in cooking as ordinary people imagine. The program is a mix of entertainment and professionalism. There is also the impressionistic French chef who is quite exciting outside of cooking. In terms of professionalism, this program really taught me a lot of professional knowledge in the catering industry. For example, I really didn’t know that high-end ingredients should be cooked in the simplest way (a novice kitchen expert), and even You need to use different knives to cut different ingredients. Nowadays, the instructors of food variety shows are very reliable. They are not the gourmets who talked to themselves in the past, but the bosses of the restaurants we often go to. They are people who are really capable of cooking with heart. It seems that the lineup is really strong now. Dong Zhenxiang's Da Dong Roast Duck Restaurant is probably known to everyone in Beijing these years, and there is always a queue. Xin Rong Ji is one of the first Michelin three-star restaurants in Beijing. Not only is it full of seats, it is also popular with domestic and foreign tourists. Its Rong Bistro is refreshing, delicious and cost-effective. This program is originally positioned to select chefs of the new era, so it naturally needs to keep pace with the times. The younger generation of chefs have advantages over many of their predecessors in terms of growth environment, knowledge background, and eloquence.