As the saying goes, amateurs watch the excitement and experts watch the doorway. If you want to be a real chef, you naturally need to know the doorway that belongs to it. Only by mastering the skills of learning chefs can we integrate into the chef industry faster and better.

Learning to be a chef is actually a process of continuous accumulation. Practice makes perfect, and the skill is to study hard, see more and ask more questions. From the initial raw material processing to serving, every step is the focus.

In a word, chef is a practice-based discipline, and accepting orthodox professional knowledge will make you better adapt to the chef's working environment.