Compared with other industries, learning to cook has obvious advantages: First, learning to cook will never be eliminated by society. People are iron and rice is steel, so people have to eat. Second, learning from chefs has a wide range of work. There are chefs everywhere, and chefs are needed everywhere. Third, there is huge room for the development of learning chefs: the innovation of dishes and the collocation of nutrition will never be capped. Fourth, the older the chef, the more valuable he is: unlike many industries, he can only eat youth meals, and once he lives, he has no place to live. Fifth, the investment in learning from chefs is relatively low: tuition fees in many industries are high, and it seems that they are earning their own money for a long time after joining the work. Many people are discouraged because of the high tuition fees.