Chef as the 21st century ten high-paying careers, many people may think that chef high-paying but very hard, the workload will be very large, every day to stay in the sweltering heat of the kitchen, to earn are hard money. In fact, this is a misunderstanding of people who are not familiar with the catering industry, this is not the case.

While, at the beginning of the learning chef, from what will not slowly skilled must work hard, after all, the basic skills are not more than a few books more fried a few dishes can be solid, must be repeated every day, practicing the knife, end pots and so on, these are to make a colorful and flavorful dishes of the necessary power, if the basic skills are not solid, you are an unqualified chef, and even more so in the future.

As a qualified chef, with solid basic skills, after entering the community, in hotels, hotels and other catering industry to exercise, and accumulate rich work experience and cooking experience is an essential process, the school's learning fast for you to enter the door to open the catering industry, the real enhancement of their own but also rely on you to enter the field of work will be in the school to learn the theoretical knowledge and professional skills Translated into the work application, slowly absorbed the knowledge will really become their own. General a chef 5 years to reach the level of chef, annual salary in the hundred thousand. With 10 years of experience level of chef has been able to take charge of a star hotel executive chef, annual salary in the hundreds of thousands to millions of ranging. In fact, when a chef has 10 years of experience, the work they do is no longer in the kitchen every day in the non-stop chopping and frying, more is the development of dishes.

Compared to other industries, after ten years of work, the chef is more relaxed, and has a higher salary. Once together out of school students after ten years of busy shuttle in the city, all day by a variety of work life pressure pressure, this time they may envy you as a chef, the same ten years of experience, not the same occupation, the status quo is very different.

The sword from the sharpening out, the plum blossom fragrance from the bitter cold, as a chef, as long as you eat the bitter side of the man. Hard work is temporary, the future is eternal. I hope that every student of Tianjin New Oriental can recognize the development of the chef's situation, find the right target, and have the direction and goal of the courage to go forward.