Now that the catering industry is developing better and better and the country is vigorously developing vocational education, more and more people want to settle in the chef industry. I can really learn technology and cultivate my own sentiment at the same time, and I and my family are very relieved. To some extent, people who are interested in being their own boss and learning to cook have no worries, and there is no dilemma.

For students who work after learning to be a chef, on the one hand, it is very happy to learn really useful skills, but on the other hand, the intensity of the chef's work sometimes makes them flinch.

what is the working environment of chefs now?

Xiao Bian interviewed several senior technicians hired by the school, and the teachers mentioned one word in unison-battlefield. The kitchen is like a battlefield. After working, the kitchen is really busy. Everyone needs to do what he should do step by step in his post, and there is no room for error. Only in this way can a kitchen operate well.

When asked about the working hours of the kitchen, the teachers also mentioned that when studying at school, everyone attends classes according to the schedule, and classes are scheduled to end at regular intervals. "When you really work, the working hours of the kitchen are different from those when you study. During the peak period, we must maintain high-intensity work efficiency, and of course, we must relax ourselves properly at other times. "

The working hours of different hotels and restaurants may be different, and it is undeniable that the physical strength required by chefs is relatively large. Then why do so many people choose this industry?

1. technical support. In fact, there are many pure manual jobs now, and the wages are not very low. As long as you have the strength, you can do it. But you can't be a chef as long as you have the strength, which is what we call "irreplaceable" The more sophisticated and irreplaceable the technology, the greater your value, which is not only economic but also spiritual.

2. Avoid involution. As a part of many vocational education, the competition is relatively small compared with the college entrance examination, which reduces the possibility of "passive competition".

3. Posterior development. There are many aspects that need to be paid attention to in order to run a hotel well, and it is very difficult to control the whole situation without really understanding it in depth. And this industry also needs qualifications and contacts. The more aspects are required, the more we can learn and the more "capital" we have.

No matter what you learn, you need to think clearly, have a goal, and spend some time and energy. Spring trick will be over soon. Do you want to learn how to cook? Take action quickly.