During the apprenticeship period, you are definitely doing odd jobs and such, you have to see, listen, learn and do more.

The daily work is basically to listen to the chef or the master of the arrangement, such as cutting vegetables, washing vegetables, kitchen hygiene cleanup, food and other basic affairs. In general, the initial master can not spend more time in the training of apprentices, you have a long time on the stove is not on the frying dishes.

Learning is on your own, you work hard, do more, the master will certainly appreciate you, will teach you by heart. The master explained to you things to do well, did not give you to do, to grab to do. I think all walks of life are the same, are from the most basic work to start, when you learn the most basic in order to go deeper. As for the process to go through those, I think everyone's experience and experience will be different, but in the apprenticeship will certainly have a lot of heartache, not to say that "eat bitter in the bitter, only one person"? You only experience the sweet and sour in the workplace, life will be more exciting.

: Playing and, cut with, stove. This is a kitchen must have! Generally small kitchens look for three kinds. In the larger also divided: steam stove, cold dishes, pasta. After that it's a matter of finding a breakdown of a few categories.?

You said the apprentice should be playing and! Looking is the lowest occupation in the kitchen. The person who fights and is like a character who just came out of the game, is a civilian, and after that in specializing into a wizard ah warrior or something. Oh, so that's why hit and is also the most valuable for promotion.?

The fight and generally is to burn vegetables master is the stove master miscellaneous, kitchen size miscellaneous are generally playing and people package. So it is very hard work.

The master burned dishes, put what kind of plate is to play and people take out on the desktop. Some masters can not completely put the dishes very good-looking, playing and the people have to put the plate difference clean, take to the running dishes. In the morning, go to the kitchen to use the plate ready, in the material to fill, if the master to burn seasoning you also have to prepare. You also need to cut small ingredients, small ingredients are chopped green onions and so on. In the evening, put the small ingredients, hygiene is done. Almost these.