随着市场经济的建立,军委领导多次强调加强部队伙食管理,在《军队基层建设纲要》中明确提出:基层伙食单位要保持1—2名等级厨师.厨师培训工作已作为部队后勤建设的主要内容之一,全军各部队结合自己的实际与需要,采取多种方式进行培训,方式不同,效果有别.从长远看,必须改革培训机制,为部队集团军一级落实训练编制,建成培训基地,在全军形成统一的培训模式. With the establishment of a market economy, the leaders of the Central Military Commission have repeatedly stressed that the military food management should be strengthened. In the Outline of Grassroots Construction of the Army, it is clearly stated that the grassroots catering units should maintain 1-2 class chefs. The training of chefs has been the main force in the logistical construction of the armed forces In the long run, we must reform the training mechanism and implement the training for the Army Corps at the first class level and establish a training base , Forming a unified training model throughout the army.