Now the catering industry is getting better and better, the country vigorously develops vocational education today, more and more people want to enter the chef industry. Can really learn the technology at the same time can also cultivate their own sentiment, themselves and their families are very relieved. For their own boss and learn chef as a hobby people, in a way in fact there is no "worry", can also be said that there is no dilemma.

And for those who work after learning to be a chef, on the one hand, it is very worthwhile to learn really useful skills, but on the other hand, the intensity of the chef's work sometimes makes them shy away.

In the end, what is the working environment of the chef now?

I interviewed several senior technicians employed by the school, and the teachers coincidentally mentioned one word - battlefield. Kitchen as a battlefield, really work up the back of the kitchen is really busy, everyone needs to be in their own position in order to do what they should do, there can be no difference, so that a kitchen can run well.

And when asked about working hours in the kitchen, the teachers have also mentioned that when studying in school everyone is on the schedule, and classes are timed to go on and off at regular intervals. "When you are actually working, the hours in the back kitchen are different from when you are studying. During peak hours we have to maintain high intensity and efficiency, but of course there is tension and other times we have to relax ourselves appropriately."

Working hours may vary from hotel restaurant to hotel restaurant, and there's no denying that the physical intensity required of a chef is relatively high. So why do so many people still choose the profession?

1, technical security. In fact, now there are many purely physical labor wages are not very low, as long as the strength to do. But not as long as you have the strength to be a chef, this is what we call "irreplaceable". The more advanced the skill, the stronger the irreplaceable, the greater your value, not only economically but also spiritually.

2. Avoiding involution. As a part of many vocational education, and the ordinary high school exams compared to the competition is relatively small, and reduces the possibility of "passive competition".

3, back road development. Want to run a good restaurant need to pay attention to a very large number of aspects, not really in-depth understanding of the very difficult to control the whole situation. And this industry is also the need for qualifications and contacts, the more aspects required, the more we can learn, the more "capital" in hand.

No matter what you learn, you need to think clearly and have a goal, and pay a certain amount of time and energy. Immediately the end of the spring recruitment, you want to learn the chef, hurry up and take action.