Of course, not everyone who goes to a specialized school will be successful in their studies, because there is still a problem of methodology between teaching and learning, and each student's own level of cultural foundation is not the same.
Experience tells us that even if you study in a professional school, you can't be satisfied with the methods taught by the teacher, but you need to practice and experience under the teacher's explanation and demonstration, and in the communication with your classmates, and then find out the inner law of the art of modeling from it.
You should ask your teacher and classmates, take notes and make sketches, and revise your work. As long as there is something you don't understand, then you should immediately ask your teacher for advice, in addition to taking good class notes.
Some people think that as long as the teacher in the classroom to explain the content of the understanding of the digestion, on the line, in fact, this is not true. As the saying goes: a good memory is better than a bad pen. Especially when you learn a lot of content at once in a short period of time, it is impossible to memorize it all. So it is very useful to take classroom notes, firstly, because the recording process itself can deepen your memory and understanding of the content, and secondly, what is recorded becomes very valuable information, which can be viewed and compared at any time in the future. Here we also want to remind our friends that the notes taken should not be put on a shelf, but should be frequently looked at and reviewed, and it is best to develop a habit. Doing classroom notes can be a two-step process. In class, record the key points with a few simple keywords and draw a sketch, and then after class, according to the keyword prompts, comb out the important content of what the teacher said in class.
It is often the case that a student who has just learned a new piece of work feels that he or she has carved it quite well, but after a couple of days when he or she carves the same piece of work, he or she realizes that he or she has regressed, and that he or she has not carved it as well as he or she did earlier. In fact, this phenomenon is very common and very normal, there are two reasons: First, you did not synchronize with the teacher to carve a piece of work, some of the main points of certain details you have forgotten, but you do not realize, so caused by the backward step; Second, you want to improve on the original basis, so do some changes, do not want to go against the wishes of the expected results.
For their own work, we should look for opportunities to let the teacher comments. Of course, it is unlikely that the teacher will be able to make detailed changes to every piece of work, but sometimes a few simple changes can be beneficial because you can compare and contrast to find your own gaps.
The second way to learn food carving is to learn from masters and colleagues around you, learning while working. Kitchen is often the case: chef A will carve peony flowers, chef B can carve a small goldfish, chef C often carve a small gazebo, if you can experience all of these, then the accumulation of time also have a big gain. Although the content learned in this way, not systematic enough, but after all, the first step.
Many people want to find a high level of carving master, under his care while working to learn - earn money to learn the art of both, however, this opportunity for the majority of people can be encountered and can not be sought, because in the chef's team can master food carving skills is, after all, a small number of people, even if you are surrounded by such a carving food! The master, but in today's highly competitive market, "teach the apprentice, starve the master" of the old concept is still remaining in the minds of many people.
There is another way to learn food carving is self-study, and in fact, many chefs now learn food carving is self-study. It should be said that this form of self-study is applicable to each of our chefs, even if you have learned to carve with a teacher or master, even if you have reached a certain level of technical, it is also necessary to continue to learn, and constantly update their knowledge, so that they can adapt to the trend of the times.
What we mean by self-taught carving here is that in the absence of guidance, one summarizes the carving method and finds out the law of the knife by oneself, thus mastering a certain amount of carving skills. Undeniably, self-taught carving will sometimes take some detours, but the benefits are obvious - saving money and not affecting the usual work.
Those who want to learn food carving on their own should first be psychologically prepared, one is to set up confidence, believe that they can learn this technology well; the second is to fully understand the many difficulties in the learning process.
Below, I will focus on how to self-study food carving.
I. Do a good job of preparation. For self-study food carving people, the choice of method is very important, such as how to cut large, how to transport the knife, how to pick the waste, how to deal with the details and so on.
This stage if no one to guide, then most people will feel confused, some even feel helpless, so it is necessary to buy a few valuable food carving textbooks in the initial stage.
Two. Scientifically arrange the order of study. For beginners, flowers and birds, fish and insects, architecture, animals and other categories, what to learn first and what to learn later is a matter of taste. The correct method is to start from the simple and easy to learn varieties, learn to learn the same will be the same, so that may stimulate the interest in learning, and insist on learning. Food carving is a hand, brain with the process, it involves the ability to grasp the knife learners, the ability to adapt to the raw material, the ability to observe the object, the ability to generalize the graphics and so on. As long as we insist on learning from the simple content, then the ability of the above aspects can be balanced development. After a period of time, even learning complex content does not feel difficult.
Most people think that flowers are the easiest species to learn in food carving, but the author thinks that judging whether the object of food carving is simple and easy to learn should not be based on its classification, but should be based on its own structural characteristics, although most of the flowers are relatively easy to learn, but peonies and moonflowers are more difficult.
Three. You can practice more decomposition movements at the introductory stage. Many beginners have the experience that when they start to poke chrysanthemums, the petals are unevenly thick and thin and intermittent, which is actually caused by the beginner's power is not well controlled. In order to overcome this problem, we can put forward a certain action alone to practice. For example, we can repeat in a piece of waste poke chrysanthemum petal-shaped strip, until each strip is uniform thickness, smooth and smooth; or with a hand knife in the waste (like carving petals, like) repeatedly peeling thin slices, until all the raw material is peeled. After practicing this for a while, the petals will not be uneven.
In the carving of animals, figures and other difficult works, we can also carve a part of the object to do the decomposition of the practice, such as carving a horse when the carving of the horse's head first practiced individually, and then carve the whole horse after proficiency.
Four. To find out the law, learn to compare, find out the characteristics. For example, cranes, egrets, phoenixes, peacocks, etc., their **** the same thing is a long neck and legs (only in the length of the beak and the tail is different in form), then after learning to carve cranes, we will be able to carve egrets, phoenixes, peacocks more easily.
Many people have this experience, a piece of work halfway through the carving, feel dissatisfied with the carving will be thrown away, this is not only a waste of raw materials, but also not easy to progress. I advocate that beginners should insist on carving each piece of work, there are unsatisfactory places, you can find ways to correct (such as the lack of places available 502 glue bonding), this can be compared to find out the crux of the problem, but also to hone their character.
V. Can buy some art books as a reference (such as birds, animal atlas, dragon and phoenix pattern set, etc.), but this kind of book and we are relatively familiar with the food carving materials can not be equated. While food carving textbooks mainly teach you how to carve, the art reference books mentioned here can help you produce accurate, vivid and beautiful works under the knife. If you have the opportunity to go to the zoo to see the swans, cranes and peacocks, and go to the countryside to see the horses, cows and sheep (it is better to take pictures of them or draw them down), it will help you to learn food carving well. Now some people overly trust their own memories, relying on their own memories alone to carve a variety of images, the result is a closed door, works away from the real image farther and farther.
Six. In the learning process, to dare to show their own work to others, even if their own work is not perfect, there are still many defects, that also need to listen to the views of others. The reality is that many people are thin-skinned, afraid of being laughed at by others, so they want to wait for their own carving skills after the pure fire and then show it to others, in order to be a surprise, in fact, this often costs more time.
Seven. Observe everywhere, when usually see the art-related paintings, city sculptures and folk crafts, it is necessary to have a long heart, to see whether some of the elements can be introduced into the food carving works. In addition, usually draw more sketches is also very helpful to self-taught food carving.
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