Every uncle was trained by a young apprentice at the beginning. When these chefs have their own skills, they will go out to look for jobs. Moreover, the jobs of chefs in the market are not cheap now, all of which are 6000 yuan, and basically they can easily exceed 10 thousand yuan a month. However, many chefs still can't afford to open such a high-paying restaurant, and some chefs would rather continue to be chefs than open their own stores, because they feel that they are unable to open stores, which is more risky. Might as well be a chef.

Opening a hotel is not a simple matter. Need to decorate in advance, and then face monthly rent, artificial water, electricity and gas costs. And the scale of the hotel to be opened depends on what scale it is. If it is a hotel below 100 square meter, the cost may not be high, and the average chef can afford it in a few years. But there is a lot of liquidity in the middle, and it is very troublesome to pay employees every month and let chefs and waiters go through various procedures themselves. Besides, if business is bad, basically all the money will be wasted.

Many chefs feel that their jobs are very stable, relying on their own skills to make a living, and there is nothing wrong with continuing to be chefs. Moreover, chefs who have worked in this industry for a long time will also have a certain position. Basically, they don't have to work, they just need technical guidance, and their annual salary is very high. If you open your own shop, you must work hard, not necessarily earning more than being a chef. Some chefs are famous for their platforms and their vision. When you are a chef, you meet high-end customers and others, but if you leave your comfort zone, it may be useless to a hero.

Opening a restaurant is not a simple matter. Some people have high cooking attainments and are good cooks, but they are not necessarily suitable for being bosses or successful bosses. If a chef runs a restaurant, it is a direct change of identity. This requires a lot of experience and continuous learning, so those chefs may not be competent.