First, learning to cook will never 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 to be a chef is relatively low: many industries have high tuition fees, and they earn their own money for a long time after joining the work. Many people are discouraged because of the high tuition fees. The investment in learning from chefs is relatively low.
At present, the development of catering is ok. From the perspective of catering alone, there will be a huge demand for domestic chefs in the future. Learning from chefs is a very good choice. Good pay, you can start your own business, open noodle restaurants and Chinese restaurants.