Studious. Pastry chefs in China mainly study the basic skills of pastry, the making of meat stuffing, the making and application of cold and hot water embryos, the making and application of fried products, crisp dough embryos, plain stuffing and fluffy dough. I mainly learn some basic skills, and I am still very eager to learn in the vocational training of Chinese pastry chefs in Suzhou. Chinese pastry chef is a person who uses traditional or modern molding technology and mature methods in China to process the main ingredients and auxiliary materials of cakes and make pasta or snacks with China flavor.