where is the chef of Pingshan school? I think these points are more important. 1. First of all, let's talk about the way to learn from chefs in restaurants. The learning mode of "master with apprentice" can be said to have great disadvantages, because as a migrant worker, 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 a little skills. I spend most of my time in the restaurant helping people do coolies, such as washing vegetables, washing dishes and doing odd jobs. In addition, the hotel master is not a professional teacher and has no systematic teaching methods. If you want to learn cooking skills well, this way should be carefully considered.

2. Then, let's learn about the way to go to a professional chef school. Schools can learn very systematic knowledge, and when they finish their studies, they will come out as chefs, and even some who work hard will come out as great chefs with good pay. . In cooking school, you can receive regular basic skills training. The school has masters to teach students, and you can practice again and again, but not in hotels! Moreover, when the hotel is busy, the master generally does not have enough time to teach the staff alone. If you want to study in a hotel, you should start with a helper, so don't talk about the hard work every day. You should also consider whether you have time and look at people's faces. You may have to show it occasionally. I'm afraid it will take a year or two to finish your studies, but you still have to start with an assistant. It's not cost-effective.

3. In the chef school, you can learn the common cooking methods, such as burning, frying, slipping and other basic principles, and practice them. Students have a relatively solid basic knowledge at school. After graduation, they can better see the master's work, be more vivid in their eyes, and make faster technological progress. Cooking school adopted the teaching mode of theory+practice, which allowed students to improve their practical ability during school. After graduation, it was widely recognized by employers because of its strong practical ability.

4. The textbooks of the school are generally standardized in the whole country, and they are more adaptable to work in various places. In addition, a good chef is not equal to a good teacher, but the key is to be able to "teach". There are many skilled chefs in hotels, but the teachers in the chef school not only have skills, but also have been trained in pedagogy and psychology and know how to "teach". If you learn from chefs in restaurants, there are some important knowledge that chefs don't have time to introduce to you in detail. ?