“90后”川菜厨师仅占约10% 川菜规模化关键仍是“量化”标准

Core Viewpoint - The release of the "Twenty-Four Flavors of Sichuan Cuisine" group standard marks a significant step towards standardizing Sichuan cuisine, addressing challenges in culinary transmission and quality consistency [1][2]. Group 1: Standardization and Development - The standard was initiated by the Sichuan Condiment Association and is the first systematic definition of Sichuan cuisine flavors in China [1]. - Sichuan cuisine faces challenges in large-scale development due to the aging chef population, with an average age of 43 and only about 10% being post-90s chefs [1]. Group 2: Culinary Transmission Challenges - Traditional Sichuan cooking relies heavily on the chef's experience, leading to inconsistent dish quality due to vague transmission methods [1]. - The reliance on the "master-apprentice" model for culinary skills is inefficient and poses risks of knowledge gaps, making it difficult to cultivate high-quality talent in a rapidly industrializing food sector [1]. Group 3: Impact of Standardization - Following the established standards, chefs can reproduce flavors with a score of over 80, enhancing brand competitiveness and supporting the global development of Sichuan cuisine [2].