1 First of all, let's talk about the way chefs go to restaurants to learn from teachers. The learning mode of "master with apprentice" can be said to have great disadvantages, because as migrant workers, the primary task is to work, not to study. Want to learn skills depends on the master's time, mood, the actual needs of work and other aspects to achieve unity, will learn some skills. Most of the time, I help people do coolies in restaurants, such as washing vegetables, washing dishes and doing odd jobs. In addition, the master of hotel is not a professional teacher, and there is no systematic teaching method. If you want to learn cooking well, this way should be carefully considered.

2. Then, let's learn about the learning path from chef to professional chef school. Schools can learn very systematic knowledge, and they will come out as chefs after learning, and some even work hard to become chefs, and the treatment is good. . In cooking school, you can receive formal basic training. The school has a master to teach students, you can practice repeatedly, but not in the hotel! And when the hotel is busy, the master usually doesn't have enough time to teach the staff alone. If you want to study in a hotel, start with a helper, not to mention the hard work every day. You should also consider whether you have time to look at people's faces. You might want to show it once in a while. I'm afraid it will take a year or two to finish my studies, but I still have to start as an assistant. Not cost-effective.

3. In the chef school, you can learn common cooking methods, such as burning, frying and sliding, and practice them. Students have a solid basic knowledge in school. After graduation, they can see the chef's work better, make their eyes more vivid and make technical progress faster. Cooking school adopts the teaching mode of theory+practice to improve students' practical ability during school. After graduation, due to strong practical ability, it was widely recognized by employers.

4. The textbooks of schools are generally unified and standardized all over the country, which are more suitable for local work. In addition, a good cook is not equal to a good teacher, but "teaching" is the key. There are many skilled chefs 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 restaurant, there are some important knowledge, and the chef has no time to introduce it to you in detail.