Being a chef is very tiring. Generally, the first three years are difficult, with long working hours, lumbar disc herniation, scapulohumeral periarthritis, infertility and some common knife injuries, burns and common stomach diseases. . . This business needs a good relationship. If you are hard-working and talented, you can be an executive chef in the future, or you can open your own special catering. If the passenger flow is large, it will definitely make money.