The cook must have imagination, the gift of improvisation, a sense of beauty, a subtle taste (including aesthetic taste). In addition, the culinary specialist must have an impeccable eye, to accurately mix the ingredients and add in the right proportions, as well as the butcher or surgeon to own table knives, hammers, hatchets, etc. Moreover, the cook should be well versed in dietetics, know everything about the caloric content of certain products and their saturation with vitamins and other useful trace elements. The cook should know for whom which dish can be harmful and, depending on the characteristics of the organism of this or that person, be able to create for him an individual menu that will not only tasty, but also beneficial for health. In addition, the cook needs to be able to determine the freshness of the products, their suitability, appearance, touch and smell.