There are many types of cooks. If you don't know anything, you will be an apprentice. Let me briefly introduce several kinds to you. Dutch loading: responsible for cutting the chopping block, marinating the prepared raw materials, seasoning, powdering and sizing, cooking in the stove, and assisting the chef in making shapes. To put it simply, the all-around player in the kitchen is also a handyman, helping the chef to do chores, and he needs to know everything, but he is nothing. This position originated from Cantonese cuisine, and its original purpose was to reduce the burden on chefs. There is another meaning: responsible for the type of dishes after they are cooked, that is, the quality, and giving them a visual feeling, such as coding plates and side dishes. Sticking board: it is to cut vegetables and side dishes. Pastry is responsible for making pasta, dessert and staple food. Cold dishes, producing cold dishes. Steamer: it is responsible for the dishes that need to be steamed. Simply put, these jobs have responsible bosses; See what you're with, boss. You learn what you want. As for attention, that is, learning should be modest, see more, listen more and ask more questions. Not everyone wants to teach you. Don't be afraid of hardship when you have a good interpersonal relationship. As for the length of time, it depends on everyone's understanding and practice.

1。 Can bear hardships. Not afraid of dirty and tired. 2。 Since you are an apprentice. Listen to what the master says. Never top (even if he is wrong) 3. Pay more attention to the cuisine. For what you don't understand. Ask if you can. You can't ask, just sneak a look. 4。 The master led the children. Practice depends on individuals. Unless the master likes you very much. Otherwise, you wouldn't be taught by hand. Try to take notes. This will be of great help to you in the future. 5。 Every store has its own characteristics more or less. I feel that I have the strength to do a good job in a store's cuisine (half a bucket of water is not enough) and change stores to learn new cuisines. The kitchen intrigue is very serious. You are just an apprentice. Don't get involved. Just do your job. How many years will it take to start a career depends on the following points: 1. Do you study hard? 2。 Does the master teach with heart? 3。 There are many jobs in the kitchen. Chinese food: handyman. Pool. Side dishes Change the cut. Brine. Cold dishes. Copy the pot. . . Finally, master. Japanese food: Sushi. Iron plate Stove, oven, blast furnace. Stove head Soup. Serve vegetables. Dish top. . . Korean food is divided into cold dishes. Soup department. Meat department. The cake department. . Wait. . Every position should be down-to-earth Otherwise. You're not going to get started. Finally, a word of caution: to lie to others is to lie to yourself. Ask if you don't understand. Some teachers don't talk if you don't ask him. Have a plenty of you asked, he didn't say. It depends on your cultivation.