It doesn't matter if you are an amateur. If you plan to engage in the catering industry in the future, it is recommended to study in a professional school and receive professional system training. This is completely different from self-study. As a beginner who wants to be a chef, it is more appropriate to learn the skills of being a chef at school.

First: you can receive more formal basic training at school, and experienced chefs can personally guide you. It doesn't matter if you are wrong, you can come again. The hotel is dying. Moreover, when the hotel is busy, the master generally does not have enough time to take out the faculty and staff alone.

Second: In school, we can learn the cooking methods commonly used in China, such as burning, frying and sliding, and the basic principles of yellow sauce paste, and practice them. At school, students can learn more solid basic knowledge and a lot of practical time. After graduation, they can better see the works of masters, make their eyes more vivid and make technological progress faster.

Thirdly, the teaching materials of schools are generally unified and standardized throughout the country, which is more suitable for local work. In addition, a good cook is not equal to a good teacher. The key is to "teach". There are many skilled teachers in hotels, but school teachers are not only skilled, but also trained in pedagogy and psychology and know how to "teach". Schools have better teaching and research activities, and constantly increase and improve the teaching content, so that students can better adapt to social requirements.

Fourth: Generally speaking, chef schools have more and closer ties with hotels in the society, which makes it easier for students to find hotels suitable for their own types after graduation and to change them.

Another point is the choice of cuisine. Now it seems that Sichuan cuisine is recommended, and its development prospect is really good.