The theory of the school is that after you go to work, the master tells you that the graduates of the school really can't do anything, but they have professional quality, but they just have no experience. (except those that are not easy to learn).

First of all, give cooking school graduates a grievance:

The school can't provide the hotel environment, and graduates are unfamiliar with the environment and don't know the workflow, so naturally they can't do anything. But if you practice hard, you will soon be able to get started.

Many hotel graduates really started to play Dutch directly, and everything was taught at school, but they really didn't teach Dutch.

As we all know, some soldiers are directly admitted to military schools and graduated with ranks. There are direct soldiers, starting with soldiers. You can't do anything to get people from military schools to join the army.

Don't architecture graduates come out as migrant workers?

Secondly, the knowledge you learned at school is really unnecessary at first, but it will make you improve slowly and quickly! After getting on the track, it will soon enter the rising period, not the wall-hitting period!

Friends who haven't studied systematically have never cooked at home, and they can't cook well. Can they become good cooks when they go to restaurants? I'm afraid you have to study for a long time, because no one teaches you every day, and you learn very little. You secretly watch the master cook, but you don't know the principle, let alone more advanced skills.

In school, from the role and characteristics of spices. Explain the skills and principles of some traditional dishes to you, saving you a lot of time (in fact, studying after work is the same). For example, the school will teach you: different dishes, different paste uses and functions. Which dishes should be put first, then put, and the juice should be mixed in the bowl. Temperature control. Thick, thin, why steal. Why chicken can only cook these kinds of dishes, and beef can only cook those kinds of dishes, the characteristics of raw materials and so on. It takes a long time to learn this knowledge at work, and some teachers don't teach you at all. You'll never understand why he blew it up like this! You can only fight Holland forever!

Cooking needs further study and research. Without theoretical study, you can't be a cook by working experience alone. Your vision is too narrow, and everyone agrees with the role of further education. Isn't studying in cooking school a kind of further study? I just study ahead of time. Why not? Theory precedes practice and practice precedes theory. Isn't it all the same? I wonder, many chefs still look down on cooking school? Unless you think you don't have to read recipes or books, you can be a school of your own. Otherwise, what's wrong with studying professional books?

A cook is also a cook. Other hotels sometimes push new dishes, and chefs come to him for help. He never said that it is useless to study, whether in cooking school or on the job. Everyone should read! I used to be an apprentice in a state-run hotel, and later I collected my own recipes for research. I've never heard of the use of going to school! !

A friend works in the company canteen. To tell the truth, he couldn't even cook before. I am very angry with my chef colleagues. The cooking training class I attended is now the same as cooking in a restaurant. Many difficult dishes can be cooked, and angry colleagues are miserable. He just went to work in a restaurant and didn't have a chance to cook. If he has the chance, he will grow and progress faster than many people! ! Enter the rising period and advance by leaps and bounds! Teach if you want, don't teach it several times, just buy some materials and try it several times to find the right taste. What do you think this means?

Many chef friends say: nothing can be done at school, but you have to teach it by hand. I guess it was really unintentional. You have to teach yourself how to cut vegetables. I guess you really went to bed in class. Usually, the principle of knife work and the principle of raw material separation have also been discussed, so there is no reason not to talk about it.

Maybe what I said is the most basic truth. For many chefs, it's pediatrics, but for most confused young friends, I think it's good to talk about it.

Advise everyone to go home and buy something to eat and fry themselves every day. Many of my classmates buy vegetables whenever they have time and fry them with school equipment. The taste of good craftsmanship is similar to that of ordinary hotel chefs, but the speed is a bit slow, and they are all cut and matched by themselves. I'm not afraid to play lotus. As long as there is an opportunity, you can shine. Why worry about no future? The kitchen is a battlefield for you to display your talents. The kitchen is not a driving range. A group of people will practice with you? There is no such thing. Work should be done in your spare time.