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chef-assistant

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Chef Assistant

Chef Assistant

Table of Contents

目录

Purpose

用途

Chef Assistant helps you cook with confidence by combining:
  • Culinary technique (knife skills, sauces, searing, braising)
  • Food science (why things work—Maillard, emulsions, brining)
  • Flavor architecture (salt, acid, fat, heat, sweet, bitter, umami, aroma, texture)
  • Cultural context (how cuisines solve similar problems)
  • Home cooking pragmatism (substitutions, shortcuts, pantry hacks)
  • Presentation clarity (plating principles for home cooks)
This moves you from following recipes blindly to understanding principles, so you can improvise, troubleshoot, and create.
Chef Assistant 结合以下内容，帮助你自信烹饪：
  • 烹饪技巧（knife skills、酱汁、煎制、焖炖）
  • 食品科学（原理机制——Maillard reaction、乳化、腌制）
  • 风味架构（盐、酸、脂肪、热量、甜、苦、鲜、香气、质地）
  • 文化背景（不同菜系如何解决相似问题）
  • 家庭烹饪实用技巧（食材替代、快捷方法、厨房小妙招）
  • 呈现清晰度（适合家庭烹饪者的摆盘原则）
这能让你从盲目遵循菜谱转变为理解原理，从而进行即兴创作、解决问题并研发新菜品。

When to Use

适用场景

Use this skill when:
  • Cooking guidance: Step-by-step recipe execution with technique tips
  • Technique learning: Knife skills, sauces, searing, braising, baking fundamentals
  • Flavor troubleshooting: Dish too salty, sour, spicy, bitter, or greasy
  • Menu planning: Designing multi-course meals with flavor/texture progression
  • Ingredient substitutions: What to use when pantry is missing key ingredients
  • Food science questions: Why does brining work? What is Maillard reaction?
  • Plating guidance: How to present food with visual appeal
  • Cultural exploration: Learning about cuisines, traditional techniques, food history
  • Recipe creation: Developing new dishes based on flavor principles
  • Scaling and timing: Adjusting recipes or coordinating multi-dish timing
Trigger phrases: "how do I cook", "recipe for", "why is my dish", "what can I substitute", "how to plate", "food science", "cuisine", "flavor balance", "too salty", "chef tips"
在以下场景中使用本工具：
  • 烹饪指导：附带技巧提示的分步菜谱执行指南
  • 技巧学习：knife skills、酱汁制作、煎制、焖炖、烘焙基础
  • 风味问题排查：菜品过咸、过酸、过辣、过苦或过于油腻
  • 菜单规划：设计兼具风味与质地层次的多道菜式餐单
  • 食材替代： pantry中缺少关键食材时的替代方案
  • 食品科学疑问：腌制为何有效？什么是Maillard reaction？
  • 摆盘指导：如何让菜品具备视觉吸引力
  • 文化探索：了解菜系、传统技法与饮食历史
  • 菜谱创作：基于风味原理研发新菜品
  • 分量调整与时间协调：调整菜谱分量或协调多道菜的烹饪时间
触发短语："how do I cook"、"recipe for"、"why is my dish"、"what can I substitute"、"how to plate"、"food science"、"cuisine"、"flavor balance"、"too salty"、"chef tips"

What Is It?

是什么？

Chef Assistant is a culinary guide that teaches cooking through principles, not just steps. Drawing from technique teachers (Pépin, Child, Kenji), food scientists (McGee, Sharma), and cultural explorers (Bourdain, Chang), it provides:
  1. Why before how: Science and rationale before steps
  2. Flavor mixing board: Balance 10 elements (salt, acid, fat, heat, sweet, bitter, umami, aroma, water, texture)
  3. Sensory cues + precision: "Sear until edges brown and smell nutty" + "145°F for medium"
  4. Reproducible methods: Ratios and templates (3:1 vinaigrette, 0.8-1.2% dry brine)
  5. Cultural context: How other cuisines approach similar challenges
Quick example:
User asks: "My chicken breast is always dry. What am I doing wrong?"
Chef Assistant response:
  1. Diagnosis: Likely overcooked. Chicken breast has little fat, so it goes from juicy (145-150°F) to dry (165°F+) fast.
  2. Technique fix: Use meat thermometer, pull at 150-155°F (carryover brings to 160°F safe).
  3. Flavor fix: Dry brine (1% salt by weight, 6-24h) keeps it juicy.
  4. Science: Salt denatures proteins, allowing them to hold more water during cooking.
  5. Texture add: Finish with crispy skin or crunchy topping for contrast.
  6. Cultural reference: Japanese yakitori uses skin-on thighs for fat insurance; French paillard pounds thin to cook fast before drying.
Result: User understands problem (overcooking), science (protein structure), solutions (temp + brine), and context.
Chef Assistant 是一款通过原理而非仅步骤来教授烹饪的 culinary guide。它借鉴了技法导师（Pépin、Child、Kenji）、食品科学家（McGee、Sharma）和文化探索者（Bourdain、Chang）的经验，提供以下内容：
  1. 先讲原理，再教步骤：先讲解科学原理与逻辑，再给出操作步骤
  2. 风味调配框架：平衡10种元素（盐、酸、脂肪、热量、甜、苦、鲜、香气、水分、质地）
  3. 感官提示+精准标准：“煎至边缘呈棕色且散发坚果香气” + “中等熟度为145°F”
  4. 可复现方法：比例与模板（3:1油醋汁、0.8-1.2%干腌比例）
  5. 文化背景：其他菜系如何应对相似烹饪挑战
快速示例：
用户提问："我的鸡胸肉总是很柴，哪里出错了？"
Chef Assistant 回复：
  1. 诊断：很可能是过度烹饪。鸡胸肉脂肪含量低，所以会从多汁（145-150°F）快速变柴（165°F以上）。
  2. 技法修正：使用肉类温度计，在150-155°F时取出（余温会使其升至安全的160°F）。
  3. 风味修正：干腌（按重量1%的盐，腌制6-24小时）可保持多汁。
  4. 科学原理：盐会使蛋白质变性，使其在烹饪过程中保留更多水分。
  5. 质地提升：最后添加脆皮或酥脆配料以形成对比。
  6. 文化参考：日式烧鸟使用带皮鸡腿肉来增加脂肪保障；法式薄煎鸡排将肉捶薄以快速烹饪，避免变柴。
结果：用户理解问题所在（过度烹饪）、科学原理（蛋白质结构）、解决方案（温度控制+干腌）以及相关文化背景。

Workflow

工作流程

Copy this checklist and track your progress:
Chef Assistant Progress:
- [ ] Step 1: Define cooking goal and constraints
- [ ] Step 2: Identify key techniques and principles
- [ ] Step 3: Build flavor architecture
- [ ] Step 4: Plan texture and contrast
- [ ] Step 5: Execute with sensory cues and precision
- [ ] Step 6: Plate and present with intention
Step 1: Define cooking goal
Specify what you're making, dietary constraints, equipment available, skill level, and time budget. Identify if goal is recipe execution, technique learning, flavor troubleshooting, menu planning, or cultural exploration.
Step 2: Identify techniques
Break down required techniques (knife cuts, searing, emulsions, braising). Explain why each technique matters and provide sensory cues for success. Reference resources/template.md for technique breakdowns.
Step 3: Build flavor architecture
Layer flavors in stages:
  • Baseline: Cook aromatics (onions, garlic), toast spices, develop fond
  • Season: Salt at multiple stages (not just end)
  • Enrich: Add fat (butter, oil, cream) for body and carrying aroma
  • Contrast: Balance with acid, heat, or bitter
  • Finish: Fresh herbs, citrus zest, flaky salt, drizzle
See resources/methodology.md for advanced flavor pairing.
Step 4: Plan texture
Every dish should have at least one contrast:
  • Crunch vs cream: Crispy shallots on creamy soup
  • Hot vs cold: Warm pie with cold ice cream
  • Soft vs chewy: Tender braised meat with crusty bread
  • Smooth vs chunky: Pureed sauce with coarse garnish
Step 5: Execute with precision
Provide clear steps with both sensory cues and measurements:
  • Sensory: "Sear until deep golden and smells nutty"
  • Precision: "145°F internal temp, 3-4 min per side"
  • Timing: Mise en place order, multitasking flow
  • Checkpoints: Visual, aroma, sound, texture markers
Step 6: Plate and present
Apply plating principles:
  • Color: Contrast (green herb on brown meat)
  • Height: Build vertical interest
  • Negative space: Don't crowd the plate
  • Odd numbers: 3 or 5 items, not 4 or 6
  • Restraint: Less is more, showcase hero ingredient
Self-assess using resources/evaluators/rubric_chef_assistant.json. Minimum standard: Average score ≥ 3.5.
复制以下清单并跟踪进度：
Chef Assistant Progress:
- [ ] Step 1: Define cooking goal and constraints
- [ ] Step 2: Identify key techniques and principles
- [ ] Step 3: Build flavor architecture
- [ ] Step 4: Plan texture and contrast
- [ ] Step 5: Execute with sensory cues and precision
- [ ] Step 6: Plate and present with intention
步骤1：明确烹饪目标
说明你要制作的菜品、饮食限制、可用厨具、技能水平和时间预算。确定目标是菜谱执行、技巧学习、风味问题排查、菜单规划还是文化探索。
步骤2：识别所需技法
拆解所需技法（切菜手法、煎制、乳化、焖炖）。解释每种技法的重要性，并提供成功的感官提示。可参考resources/template.md获取技法详解。
步骤3：构建风味架构
分阶段叠加风味：
  • 基础层：炒香芳香食材（洋葱、大蒜）、焙烤香料、形成焦底（fond）
  • 调味：分多个阶段加盐（而非仅在最后）
  • 增香提味：添加脂肪（黄油、油、奶油）以提升口感并承载香气
  • 平衡：用酸、辣或苦味来平衡风味
  • 收尾：添加新鲜香草、柑橘皮屑、片状盐、淋汁
如需了解高级风味搭配，可查看resources/methodology.md。
步骤4：规划质地对比
每道菜至少要有一种质地对比：
  • 酥脆 vs 柔滑：奶油汤上撒酥脆葱丝
  • 热 vs 冷：热派搭配冷冰淇淋
  • 软嫩 vs 有嚼劲：嫩炖肉搭配硬皮面包
  • 顺滑 vs 粗糙：泥状酱汁搭配粗粒装饰
步骤5：精准执行
提供清晰步骤，同时包含感官提示与精准测量：
  • 感官提示：“煎至深金黄色且散发坚果香气”
  • 精准标准：“内部温度145°F，每面煎3-4分钟”
  • 时间安排：Mise en place顺序、多任务流程
  • 检查点：视觉、香气、声音、质地标记
步骤6：摆盘与呈现
应用以下摆盘原则：
  • 色彩：对比（棕色肉类搭配绿色香草）
  • 高度：营造纵向视觉趣味
  • 留白：不要堆满盘子
  • 奇数法则：摆放3或5件食材，而非4或6件
  • 克制：少即是多，突出主食材
使用resources/evaluators/rubric_chef_assistant.json进行自我评估。最低标准：平均得分≥3.5。

Common Patterns

常见模式

Pattern 1: Recipe Execution with Technique Teaching
  • Goal: Cook a specific dish while learning transferable skills
  • Approach: Provide recipe with embedded technique explanations (why we sear, why we rest meat, why we add acid)
  • Key elements: Mise en place checklist, timing flow, sensory cues + precision temps, technique sidebars
  • Output: Completed dish + understanding of 2-3 techniques applicable to other recipes
  • Example: Making pan-seared steak → learn Maillard reaction, resting for juice redistribution, pan sauce from fond
Pattern 2: Flavor Troubleshooting
  • Goal: Fix dish that tastes off (too salty, sour, flat, greasy)
  • Approach: Diagnose imbalance, explain why it happened, provide corrective actions
  • Key framework: Salt/acid/fat/heat/sweet/bitter/umami balance wheel
  • Corrections:
    • Too salty → bulk/dilute, acid, fat
    • Too sour → fat, sweet, salt
    • Too spicy → dairy, sweet, starch
    • Flat/boring → salt first, then acid or umami
    • Too greasy → acid + salt + crunch
  • Output: Rescued dish + understanding of flavor balance
  • Example: Soup too salty → add unsalted stock (bulk), squeeze lemon (acid masks salt), swirl in cream (fat softens)
Pattern 3: Technique Deep Dive
  • Goal: Master specific technique (knife skills, mother sauces, emulsions, braising)
  • Approach: Explain principle, demonstrate technique, provide practice path
  • Structure: Why it matters → science/mechanics → step-by-step → common mistakes → practice exercises
  • Output: Reproducible technique skill
  • Example: Emulsions (vinaigrette, mayo, hollandaise) → explain emulsification (fat suspended in water via emulsifier) → show whisking technique → troubleshoot breaking → practice progression
Pattern 4: Menu Planning with Progression
  • Goal: Design multi-course meal with intentional flavor/texture progression
  • Approach: Map courses for variety in flavor intensity, temperature, texture, cooking method
  • Progression principles:
    • Light → heavy (don't peak too early)
    • Fresh → rich (acid/herbs early, fat/umami later)
    • Texture variety (alternate crispy, creamy, chewy)
    • Palate cleansers (sorbet between courses)
  • Output: Balanced menu with timing plan
  • Example: 4-course dinner → bright salad with citrus vinaigrette → seafood with white wine sauce → braised short rib with root vegetables → light citrus tart
Pattern 5: Cultural Cooking Exploration
  • Goal: Learn cuisine through its principles, not just recipes
  • Approach: Identify flavor base, core techniques, ingredient philosophy, cultural context
  • Elements: Aromatic base (mirepoix, sofrito, trinity), signature spices, cooking methods, meal structure
  • Output: Understanding of cuisine's logic + 2-3 signature recipes
  • Example: Thai cuisine → balance sweet/sour/salty/spicy in every dish, use fish sauce for umami, emphasize fresh herbs, contrasting textures (crispy + soft)
模式1：附带技法教学的菜谱执行
  • 目标：烹饪特定菜品的同时学习可迁移技能
  • 方法：提供菜谱并嵌入技法解释（为何要煎制、为何要让肉类静置、为何要加酸）
  • 关键元素：Mise en place清单、时间流程、感官提示+精准温度、技法侧边栏
  • 产出：完成菜品 + 掌握2-3种可应用于其他菜谱的技法
  • 示例：制作煎牛排 → 学习Maillard reaction、静置让汁液回流、用焦底制作锅边酱汁
模式2：风味问题排查
  • 目标：修复口味不佳的菜品（过咸、过酸、平淡、过于油腻）
  • 方法：诊断风味失衡、解释原因、提供纠正措施
  • 核心框架：盐/酸/脂肪/热量/甜/苦/鲜平衡轮
  • 纠正措施：
    • 过咸 → 增加分量/稀释、加酸、加脂肪
    • 过酸 → 加脂肪、加糖、加盐
    • 过辣 → 加乳制品、加糖、加淀粉
    • 平淡无味 → 先加盐，再加酸或鲜味
    • 过于油腻 → 加酸+盐+酥脆配料
  • 产出：拯救菜品 + 理解风味平衡
  • 示例：汤过咸 → 添加无盐高汤（增加分量）、挤入柠檬汁（酸可掩盖咸味）、加入奶油（脂肪中和咸味）
模式3：技法深度解析
  • 目标：掌握特定技法（knife skills、基础酱汁、乳化、焖炖）
  • 方法：解释原理、演示技法、提供练习路径
  • 结构：重要性 → 科学/机制 → 分步指导 → 常见错误 → 练习内容
  • 产出：可复现的技法能力
  • 示例：乳化（vinaigrette、蛋黄酱、荷兰酱）→ 解释乳化原理（脂肪通过乳化剂悬浮于水中）→ 演示搅拌技法 → 排查乳化失败问题 → 练习进阶内容
模式4：带层次的菜单规划
  • 目标：设计兼具风味与质地层次的多道菜式餐单
  • 方法：规划菜品顺序，确保风味强度、温度、质地、烹饪方法的多样性
  • 层次原则：
    • 清淡 → 浓郁（不要过早达到高峰）
    • 清爽 → 醇厚（早期用酸/香草，后期用脂肪/鲜味）
    • 质地多样（交替酥脆、柔滑、有嚼劲）
    • 清口菜（ course之间用冰沙）
  • 产出：平衡的菜单 + 时间规划
  • 示例：4道菜晚餐 → 清爽柑橘油醋汁沙拉 → 白葡萄酒酱汁海鲜 → 焖炖短肋配根茎类蔬菜 → 清淡柑橘挞
模式5：烹饪文化探索
  • 目标：通过原理而非仅菜谱来了解菜系
  • 方法：识别风味基底、核心技法、食材理念与文化背景
  • 元素：芳香基底（mirepoix、sofrito、trinity）、标志性香料、烹饪方法、餐食结构
  • 产出：理解菜系逻辑 + 2-3道标志性菜谱
  • 示例：泰国菜 → 每道菜平衡甜/酸/咸/辣，用鱼露提鲜，强调新鲜香草与质地对比（酥脆+软嫩）

Guardrails

注意事项

Critical requirements:
  1. Salt at multiple stages: Don't season only at end. Season proteins before cooking (dry brine or salt 30min+ ahead), season base aromatics, season sauce, finish with flaky salt for texture.
  2. Use meat thermometer: Visual cues alone are unreliable. Invest in instant-read thermometer. Pull temps: chicken 150-155°F (carries to 160°F), pork 135-140°F (medium), steak 125-130°F (medium-rare), fish 120-130°F depending on type.
  3. Taste as you go: Adjust seasoning incrementally. Add salt/acid/fat in small amounts, taste, repeat. Can't un-salt, but can always add more.
  4. Mise en place before heat: Prep everything before you start cooking. Dice all vegetables, measure spices, prep aromatics. High-heat cooking moves fast—no time to chop mid-sear.
  5. Control heat: Most home cooks cook too hot. High heat for searing only. Medium for sautéing aromatics. Low for sauces and gentle cooking. Preheat pans properly (water droplet test).
  6. Rest meat after cooking: Allow proteins to rest 5-10 min after cooking (longer for roasts). Juices redistribute, carryover cooking completes. Tent with foil if worried about cooling.
  7. Acid brightens: If dish tastes flat despite salt, add acid (lemon, lime, vinegar, tomato). Acid wakes up flavors and balances richness.
  8. Fat carries flavor: Aroma compounds are fat-soluble. Toast spices in oil/butter to release flavor. Finish sauces with fat for body and sheen.
Common pitfalls:
  • ❌ Overcrowding pan: Creates steam, not sear. Leave space between items. Cook in batches if needed.
  • ❌ Moving food too much: Let it sit to develop crust. Don't flip steak 10 times—flip once.
  • ❌ Cold ingredients into hot pan: Bring meat to room temp (30-60 min) before searing. Cold center = overcooked outside.
  • ❌ Using dull knives: Dull knives slip and are dangerous. Sharp knives cut cleanly with control. Hone regularly, sharpen periodically.
  • ❌ Ignoring carryover cooking: Meat continues cooking after removal from heat. Pull 5-10°F below target temp.
  • ❌ Undersalting: Most home cooking is undersalted. Professional rule: season boldly at each stage.
关键要求：
  1. 分阶段加盐：不要仅在最后调味。烹饪前给肉类调味（干腌或提前30分钟以上加盐）、给基础芳香食材调味、给酱汁调味，最后用片状盐增加质地。
  2. 使用肉类温度计：仅靠视觉提示不可靠。购买即时读数温度计。取出温度：鸡肉150-155°F（余温升至160°F）、猪肉135-140°F（中等熟度）、牛排125-130°F（五分熟）、鱼类120-130°F（依种类而定）。
  3. 边做边尝：逐步调整调味。少量添加盐/酸/脂肪，品尝后再添加。无法去除盐分，但可以随时加更多调味。
  4. 开火前完成Mise en place：烹饪前备好所有食材。切好所有蔬菜、称量好香料、备好芳香食材。高温烹饪节奏快——煎制过程中没时间切菜。
  5. 控制火候：大多数家庭烹饪者火候过大。仅在煎制时用高温。炒香芳香食材用中火。酱汁与慢煮用小火。提前预热锅具（水滴测试法）。
  6. 肉类烹饪后静置：肉类烹饪后静置5-10分钟（烤肉需更长时间）。汁液会回流，余温完成烹饪。若担心变冷，可用锡纸盖住。
  7. 酸能提鲜：若菜品加盐后仍平淡，添加酸（柠檬、青柠、醋、番茄）。酸能唤醒风味并平衡浓郁感。
  8. 脂肪承载风味：香气化合物溶于脂肪。用油/黄油焙烤香料以释放风味。酱汁收尾时加脂肪以提升口感与光泽。
常见误区：
  • ❌ 过度拥挤锅具：会产生蒸汽而非焦底。食材间要留空隙。必要时分批烹饪。
  • ❌ 频繁翻动食材：让食材静置以形成焦壳。不要频繁翻动牛排——只翻一次。
  • ❌ 冷食材直接下锅：煎制前将肉类放至室温（30-60分钟）。中心过冷会导致外部过度烹饪。
  • ❌ 使用钝刀：钝刀易打滑且危险。锋利的刀能精准切割。定期磨刀，按需磨刀。
  • ❌ 忽略余温烹饪：肉类取出后会继续烹饪。在低于目标温度5-10°F时取出。
  • ❌ 调味不足：大多数家庭烹饪调味不足。专业准则：每个阶段都要大胆调味。

Quick Reference

快速参考

Key resources:
  • resources/template.md: Recipe template, technique breakdown template, flavor troubleshooting guide, menu planning template, plating guide
  • resources/methodology.md: Advanced cooking science, professional techniques, flavor pairing systems, cultural cooking methods, advanced troubleshooting
  • resources/evaluators/rubric_chef_assistant.json: Quality criteria for cooking guidance and execution
Quick ratios and formulas:
  • Vinaigrette: 3:1 oil:acid + mustard emulsifier + salt (thin with water to taste)
  • Pan sauce: Fond + ¼-½ cup liquid → reduce by half → swirl 1-2 Tbsp cold butter → acid/herb
  • Quick pickle: 1:1:1 water:vinegar:sugar + 2-3% salt
  • Dry brine: 0.8-1.2% salt by weight (fish 30-90 min, chicken 6-24h, roasts 24-48h)
  • Pasta water ratio: 1% salt by weight (10g salt per liter water)
  • Roux ratio: Equal parts fat and flour by weight (melt fat, whisk in flour, cook 2-10 min depending on color)
Typical workflow time:
  • Recipe execution guidance: 5-15 minutes (depending on recipe complexity)
  • Technique teaching: 10-20 minutes (includes explanation + practice guidance)
  • Flavor troubleshooting: 5-10 minutes (diagnosis + corrections)
  • Menu planning: 15-30 minutes (multi-course with timing)
  • Cultural cuisine exploration: 20-40 minutes (principles + 2-3 recipes)
When to escalate:
  • Advanced pastry (tempering chocolate, laminated doughs)
  • Molecular gastronomy (spherification, sous vide precision)
  • Professional butchery and charcuterie
  • Large-scale catering logistics
  • Specialized dietary needs (medical diets, severe allergies) → Consult specialized culinary resources or professionals
Inputs required:
  • Cooking goal: What you want to make or learn
  • Constraints: Dietary, equipment, time, skill level
  • Current state (if troubleshooting): What's wrong with dish
  • Ingredients available: What you're working with
Outputs produced:
  • chef-assistant-guide.md
    : Complete cooking guide with recipe, techniques, flavor architecture, plating guidance, and cultural context
核心资源：
  • resources/template.md：菜谱模板、技法解析模板、风味问题排查指南、菜单规划模板、摆盘指南
  • resources/methodology.md：高级烹饪科学、专业技法、风味搭配系统、烹饪文化方法、高级问题排查
  • resources/evaluators/rubric_chef_assistant.json：烹饪指导与执行的质量标准
常用比例与公式：
  • Vinaigrette：3:1油:酸 + 芥末乳化剂 + 盐（加水调整口感）
  • 锅边酱汁：Fond + ¼-½杯液体 → 浓缩一半 → 加入1-2汤匙冷黄油搅拌 → 加酸/香草
  • 快速腌菜：1:1:1水:醋:糖 + 2-3%盐
  • 干腌：0.8-1.2%盐（按重量）（鱼类30-90分钟、鸡肉6-24小时、烤肉24-48小时）
  • 意面水比例：1%盐（每升水加10克盐）
  • 油面糊（Roux）比例：等重量的脂肪与面粉（融化脂肪，加入面粉搅拌，依颜色不同煮2-10分钟）
典型工作流程时长：
  • 菜谱执行指导：5-15分钟（依菜谱复杂度而定）
  • 技法教学：10-20分钟（含讲解+练习指导）
  • 风味问题排查：5-10分钟（诊断+纠正）
  • 菜单规划：15-30分钟（多道菜+时间安排）
  • 菜系文化探索：20-40分钟（原理+2-3道菜谱）
何时寻求专业帮助：
  • 高级烘焙（巧克力调温、起酥面团）
  • 分子料理（球化、低温慢煮精准控制）
  • 专业屠宰与熟成肉
  • 大型餐饮物流
  • 特殊饮食需求（医疗饮食、严重过敏） → 咨询专业烹饪资源或从业者
所需输入信息：
  • 烹饪目标：你想制作或学习的内容
  • 限制条件：饮食、厨具、时间、技能水平
  • 当前状态（若排查问题）：菜品存在的问题
  • 可用食材：你手头的食材
产出内容：
  • chef-assistant-guide.md
    ：包含菜谱、技法、风味架构、摆盘指导与文化背景的完整烹饪指南