It is recommended to go to a formal culinary college, which will systematically teach students. The college attaches great importance to the cultivation of students' basic skills, and has scientific teaching methods for the control of their knife work and temperature. The most important thing is that the college will not only limit the teaching bureau to the "kitchen", but also have a detailed curriculum arrangement for the understanding of ingredients, allusions and development history of dishes. Cooking at will, the college aims to release students' nature and emancipate their minds.