Core Viewpoint - The establishment of the "Barbecue Chef" as a new profession by the Ministry of Human Resources and Social Security is expected to enhance the social recognition of practitioners and promote the transformation of the barbecue industry towards modern dining [1][3][7]. Group 1: New Profession and Industry Transformation - The new profession "Barbecue Chef" is part of the seventh batch of new occupational categories, which includes 42 new jobs, marking a significant recognition for barbecue practitioners [1][3]. - This recognition is anticipated to help the barbecue industry shed its "street stall" image and transition into a modern dining sector [1][3]. - The new classification is expected to provide a standardized pathway for newcomers to learn the craft, moving away from the traditional method of informal apprenticeship [4][7]. Group 2: Skills and Training - Barbecue chefs are required to master essential skills such as heat control, ingredient handling, and food safety management, along with the ability to innovate new dishes [2][6]. - The establishment of a national certification for barbecue chefs aims to elevate their professional status and enhance their market competitiveness [7][8]. - The introduction of training programs, such as the recently established Yueyang Barbecue Research Institute, will provide diverse training courses and help set industry standards [8]. Group 3: Market Growth and Consumer Demand - Since July, there has been a significant increase in search volume for barbecue-related keywords on platforms like Meituan, with "barbecue group purchase" and "self-service barbecue group purchase" seeing over a 76% year-on-year growth [3]. - The barbecue market is described as a thriving sector worth hundreds of billions, indicating strong consumer demand and growth potential [3][4]. Group 4: Future Prospects and Standardization - The new classification reflects a trend towards specialization and refinement in occupational categories, aiming to standardize skills and enhance the professionalism of the barbecue industry [7]. - Future efforts will focus on developing specific standards based on regional characteristics and improving traditional practices, which could lead to a more standardized and branded modern dining experience [7][8].