In my opinion, the skills of chefs who cook delicious food come from two sources, one is learning by example, and the other is the experience summed up in the process of self-practice.

First of all, no one can teach himself, and cooking is not difficult. As long as you can fill your stomach, everyone must meet the most basic requirements. However, if you want to cook a good meal and use it as a means of living, you can't be an unskilled chef. Every chef cooks on the shoulders of his predecessors, just as we generally need the guidance of teachers when studying, so does learning cooking as a chef. Generally speaking, a chef can only become a qualified chef after systematic study. Through the teaching of teachers in the field of cooking, he learned cooking knowledge, which is the most basic source of chef technology applied to real life.

Secondly, there is an old saying that "the master leads the door and the practice is in the individual". Teachers can only exist as a developer, and the real understanding and expansion depends on their own acquired practice. Everyone has different cooking methods and skills in mastering cooking. Teachers can only provide a common way for students to refer, and each student and chef have their own differences. This gap needs every chef to understand and discover in his daily cooking, and to practice his true knowledge. Only in the actual operation, the chef can truly understand cooking, and constantly sum up and discover skills in the actual process. Individuals have their own methods, and technology comes from life.

Chefs don't always have real cooking talent, and no one can guarantee that they will be able to do something. The so-called technology is only the result of continuous summarization in study and practice.