随着改革开放之风和中外交往不断深入,特别是2008奥运餐饮的制作需求,现代的中国厨师迫切需要学习和吸收外国烹饪技艺。21世纪的中国大厨,更需要用“国际餐饮观”来武装和丰富自己。以使自己能够适应现代餐饮的接待需求。这就要求当代厨师具有一定的吸收与包容能力,去不断地拓展自己的技术空间,吸收外来的烹饪资讯,把本不是本土的菜品制作方法能巧妙地融入到自己的头脑中,表现在创制的作品中,而不是固步自封,死守着祖 With the style of reform and opening up and the continuous deepening of exchanges between China and foreign countries, especially the demand for Olympic catering in 2008, modern Chinese chefs urgently need to learn and absorb foreign cooking skills. In the 21st century, Chinese chefs also need to arm and enrich themselves with the concept of “international food and beverage.” So that they can adapt to the reception needs of modern food and beverage. This requires contemporary chefs have a certain ability to absorb and tolerance, to continue to expand their technical space, to absorb foreign cooking information, this is not a native dish production methods can be cleverly integrated into their own mind, manifested in the creation of Works, rather than rest on their laurels, guarding the ancestors