以下文章来源于新周刊 ，作者陈倚 新周刊 . 中国最新锐的生活方式周刊。 预制菜时代。 作者/陈倚 编辑 / 陆一鸣 校对 / 严严 排版 / 韵韵紫 来源 / 新周刊 （ID：new-weekly） 如 今 ， 预 制 菜 可 以 轻 松 复 制 、 批 量 生 产 ， 但 厨 师 亲 手 调 出 的 风 味 、 那 份 带 着 镬 气 的 温 度，却始终难以被完整复刻。食客与厨师之间的连接不仅仅是一盘菜，而是一次温度的 传 递 。 在 越 来 越 快 的 世 界 里 ， 正 是 这 份 无 法 被 工 业 化 替 代 的 " 人 的 温 度 " ， 让 一 顿 饭 的 意义，超越了饱腹本身。 厨师行业正在消失吗？ 经 常 探 店 的 前 厨 师 长 " 真 探 唐 仁 杰 " 曾 感 叹 ， 感 觉 这 行 的 路 越 走 越 窄 。 如 今 ， 走 进 不 少 餐厅后厨，你可能看不到明火翻炒、听不到菜刀起落，连调味都像是标准化流程里的一 环。 但 有 意 思 的 是 ， 人 们 对 于 " 新 鲜 现 做 " 的 向 往 ， 似 乎 从 未 减 退 ， 反 而 愈 发 强 烈 。 各 式 主 打 " 镬 ...

以下文章来源于新周刊 ，作者陈倚 新周刊 . 中国最新锐的生活方式周刊。 文 ｜ 陈倚 编辑 ｜ 陆一鸣 来源｜ 新周刊（ID：new-weekly） 封面来源 ｜ pexels 厨师行业正在消失吗？ 经常探店的前厨师长"真探唐仁杰"曾感叹，感觉这行的路越走越窄。如今，走进不少餐厅后厨，你可能看不到明火翻炒、听不到菜刀起落，连调味都像是标 准化流程里的一环。 但有意思的是，人们对于"新鲜现做"的向往，似乎从未减退，反而愈发强烈。各式主打"镬气十足"的江西小炒遍地开花，老乡鸡等中式快餐店能够实现快速 扩张，靠的也是"现做"。不难发现，消费者依然愿意为一口新鲜、为一份手艺买单。 与此同时，《百厨大战》《一饭封神》等综艺节目将后厨里的故事、匠心之间的碰撞，直接搬到台前，让很多人重新看见这个行业的热闹与门道。做菜这件 事，不光有烟火气，也有它的看头和讲究。 一边是餐饮越来越标准化，追求快和稳；另一边是人们对食物本味的留恋和对传统手艺的信赖。厨师这个老行业，或许不是正在消失，而是在不知不觉中， 慢慢改变着自己的模样。 预制时代，唯厨者温度不可复制。 江湖学徒：从切菜到"头砧"的修炼 2008年，16岁的徐师傅离开武汉农 ...

Core Viewpoint - The article discusses the evolving landscape of the culinary industry, highlighting the tension between the increasing standardization of food preparation and the enduring consumer desire for fresh, handmade dishes. It suggests that while the traditional role of chefs is changing, the essence of culinary craftsmanship remains vital and is adapting to new forms of service and presentation [4][41]. Group 1: Industry Trends - The rise of pre-prepared meals allows for easy replication and mass production, yet the unique flavors and warmth created by chefs cannot be fully replicated [4][41]. - There is a growing consumer preference for "freshly made" dishes, as seen in the popularity of restaurants that emphasize traditional cooking methods, such as Jiangxi stir-fry and local fast-food chains [5]. - Culinary shows like "Hundred Chefs Battle" and "One Meal Sealed with a God" have brought attention to the culinary arts, showcasing the stories and skills of chefs, thus revitalizing interest in the profession [5]. Group 2: Chef Experiences - The journey of chefs varies widely; for instance, Xu, who started as a kitchen apprentice, emphasizes the importance of mastering foundational skills like knife work and ingredient preparation, which are critical for kitchen efficiency and quality [7][10]. - Xu's experience reflects the traditional apprenticeship model in the culinary field, where knowledge is often passed down through mentorship and personal experience [9][12]. - The article also highlights non-traditional paths into the culinary world, such as those taken by graduates from other fields who pursue cooking out of passion, demonstrating the diverse backgrounds of modern chefs [14][19]. Group 3: Culinary Techniques and Innovations - The article notes that the culinary industry is increasingly moving towards standardization and industrialization, with companies developing composite sauces that simplify cooking processes and reduce the need for skilled labor [30][34]. - Despite the rise of pre-prepared meals, the article argues that the unique qualities of freshly cooked dishes, characterized by "wok hei," cannot be replicated by industrial methods, emphasizing the importance of chef expertise in achieving authentic flavors [37][41]. - The evolution of the culinary profession is also marked by the emergence of private chefs and home dining experiences, which allow chefs to connect more personally with consumers and showcase their skills in a more intimate setting [41][42].

Group 1 - The core idea of the articles revolves around the evolving landscape of the culinary industry, highlighting the tension between industrialized food production and the artisanal craftsmanship of chefs [1][36] - The rise of pre-prepared meals and standardized cooking processes contrasts with consumers' increasing desire for fresh, handmade dishes, indicating a shift in dining preferences [1][36] - Culinary shows and social media have rekindled interest in traditional cooking methods and the stories behind chefs, suggesting that the culinary profession is not disappearing but transforming [1][2] Group 2 - High-end private dining and fusion cuisine are emerging trends, reflecting a blend of traditional and modern culinary practices that cater to diverse consumer tastes [2] - The experiences of chefs from various backgrounds illustrate the diverse pathways into the culinary profession, emphasizing the importance of passion and dedication in mastering culinary skills [3][20] - The culinary industry is witnessing a shift towards more flexible and innovative cooking environments, with chefs increasingly operating outside traditional restaurant settings [36][37] Group 3 - The role of chefs is evolving, with positions like "head cutter" becoming crucial in kitchen operations, impacting restaurant profitability and food quality [11][12] - The culinary profession is characterized by rigorous training and apprenticeship, where skills are honed through years of practice and mentorship [8][12] - The integration of technology and pre-prepared ingredients in the culinary industry is changing the skill set required for chefs, emphasizing food safety and management over traditional cooking techniques [29][31]