Some people must say that it is useless to learn these basics, but the basic skills of being a chef are very important. You can't say that you can make money by this, but you can't even learn the basics. How does the employer use you? In fact, what I mainly want to say is that with so much contact at school, maybe which skill is your strength. Being more capable than others can make you develop longer in the future. You can't touch so much in a hotel.
2. The theoretical knowledge learned at school is useful (really useful): cost accounting, raw material knowledge, process knowledge, art, nutrition, menu design, etc.
No matter where you are, you must be willing to learn.
Cost accounting, if you want to start a business in a few years, you must understand it. Nutrition, with the improvement of living conditions, people not only pay attention to food, but also eat nutritious and healthy food. There will be great room for development in this field. Menu design is really difficult for you to learn in a hotel. Once promoted to chef level, the importance of menu design is highlighted. If you have special guests, you can't open the menu without knowing these things, and you can't conflict without knowing the taste of food.
For chefs, beauty is a gift, and the magic thing is that the dishes they make are art!
There are many people who are willing to teach you in school, but there are fewer hotels.
The teacher's duty is to teach students knowledge, and the hotel master's duty is to do his own work well. What questions do you ask the teacher, as long as he knows, he won't tell you; Hotel master, it depends on whether your question is important or not, and how your relationship with him is. I'm afraid it's not good to teach you anything casually. The hotel master just teaches you something that many people know and asks you to help him. His work is both easy and labor-saving. Those good recipes and great skills may not teach you everything. Or teach the apprentice to starve to death?