过去，人们在谈到厨房管理尤其是对厨房人员进行管理的时候，过多强调的是对人的“约束”和“压制”。如今随着时代的发展和餐饮业竞争的激烈，以及中国加入WTO以后与世界经济的接轨，大家都对厨房管理提出了更高的要求。而作为厨房“首席执行官”的厨师长来说，又应该怎样去进 In the past, when people talked about kitchen management, especially for the management of kitchen personnel, they emphasized too much on “restraint” and “repression” of people. Nowadays, with the development of the times and the fierce competition in the catering industry, as well as the integration of the world economy with China’s accession to the WTO, all of us have set higher demands on the kitchen management. And as the chief executive of the kitchen chef, how should we go