Compared with other industries, learning to cook has obvious advantages:

First, learning to cook will not be eliminated by society. Man is iron, rice is steel, and rice is the sky of the people.

Second, learning from chefs has a wide range of work. There are cooks everywhere, and chefs are needed everywhere.

Third, the learning chef has a huge development space: the innovation of dishes and the collocation of nutrition will never be capped.

Fourth, the older a chef is, the more valuable he is: unlike many industries, he can only eat youth meals, and once he is young, he has no place to live.

Fifth, the investment in learning from chefs is relatively low: tuition fees in many industries are very high, and it seems that they earn money by themselves for a long time after joining the work. Many people are discouraged by the high tuition fees. The investment in learning from chefs is relatively low.