Learning to be a chef is not only hard work, but also a perfect combination of understanding and skills. From the initial processing of raw materials to the whole process of serving, every link tests your ingenuity. In the kitchen, every stir-frying and seasoning is a tempering of proficiency, which makes you a legend of food in practice.

Pay equal attention to theory and practice.

To learn from a chef, you should not only know how to cook, but also know the theory. Courses such as cooking materials, cooking chemistry and cooking nutrition will give you a comprehensive understanding of ingredients and the mysteries behind food. Specialized courses such as kitchen management and cooking technology will make you comfortable in the kitchen and easily cope with various challenges. Don't think that you can avoid theory when you are an apprentice, and your future promotion depends on real talent and practical learning!

Practice is king.

For a chef, practice is king. Laying a good foundation in school and mastering orthodox professional knowledge will make you adapt to the working environment in the kitchen faster and better, and easily cope with the tense work rhythm. In the world of food, write your own legendary story with your hands!

Fresh to everyday

When I first learned to cook, I found everything so fresh and interesting, even cutting vegetables and peeling olives and carrots were super interesting. But with the passage of time, daily study and practice gradually become a habit, and a sense of order in knowledge accumulation arises spontaneously. Now, when I recall what happened at school, my memory of my daily class is a little vague, but all the bits and pieces in practice are vivid.