The question of whether to go to a hotel or go to school to learn as a chef has puzzled many students who want to enter the chef industry. There is no denying that they can learn the skills of chefs in hotels, and they can learn them well with less money. But from another perspective, to learn from chefs, we should choose a more professional chef school for unified study. What's the difference between learning to cook in a hotel and learning to cook at school? First, hotel apprentices help people do coolies, wash vegetables, wash dishes and do odd jobs, so they can't learn anything. Moreover, it is impossible for any catering enterprise to experiment with its own brand and word of mouth. So the actual opportunities are few and far between. Second, you can receive formal basic training in cooking school. The school has famous teachers to educate students, so they can practice again and again, but hotels can't! And when the hotel is busy, the master usually doesn't have enough time to teach the staff alone. Third, in the chef school, you can learn the basic principles of cooking methods commonly used in China, such as burning, frying and sliding, and put them into practice. Students have a solid basic knowledge in school. After graduation, they can better see the works of masters, which are more vivid in their eyes and make faster technological progress. Cooking school adopts the education mode of theory plus practice, which improves students' practical ability during their school days. After graduation, due to strong practical ability, it was highly recognized by the employer. Fourth, the school textbooks are generally unified and standardized throughout the country, which are more suitable for local work. Besides, a good cook is not equal to a good teacher. Being able to teach is the key. There are many skilled teachers in the hotel, but the teachers in the chef school are not only skilled, but also trained in pedagogy and psychology and know how to "teach". If you learn from the chef in the hotel, there are some important knowledge that the chef doesn't have time to introduce to you in detail.