Learning to be a chef is very tiring. Generally, the first three years are more difficult, with long working hours, lumbar lateral protrusion, scapulohumeral periarthritis, infertility and some common knife injuries, burns and stomach diseases. . . This business needs a good relationship. If you are willing to work hard and have talent, you can be an executive chef or start your own special catering in the future. If the passenger flow is large, you can definitely make money.