1, first of all, say learn to cook to go to the restaurant to learn the art of this route. "Master with apprentice" learning model can be said to have great disadvantages, because as a wage earner, the first task is to work, not to learn. Want to learn skills all depends on the master's time, mood, the actual needs of the work and other aspects to achieve unity, will only learn a little skill. Most of the time in the hotel is to help people do hard labor, such as washing dishes, scrubbing dishes, miscellaneous. In addition, hotel masters are not professional teachers and do not have a systematic teaching method. If you want to learn cooking skills, this route should still be considered carefully.

2, then, together to understand the learning chef to professional chef school this route. The school can learn a very systematic knowledge, after the completion of the study is out of the chef level, and even some efforts, out is a chef, treatment is very good. In the culinary school can receive formal training in basic skills, the school has a master hand in hand to teach students, can be practiced again and again, but in the hotel will not! And when the restaurant is busy, the master usually does not have enough time to teach students individually. If you go to learn in the hotel, you have to start from the beginning, every day hard not to mention, but also to consider whether there is time, but also to look at the face of others, may also have to occasionally show, I'm afraid to learn to be a year or two it, or have to start from the assistant to do, it's not cost-effective.

3, in the chef school can learn the cooking methods commonly used in cooking, such as burning, frying, slipping and other basic principles, and to practice, students have a more solid basic knowledge in the school, graduated from the work, you can better see the master work, the eyes are more able to work, the speed of progress of technology is faster. Culinary school uses a theoretical + practical teaching mode, so that students increase their hands-on ability during the school, after graduation because of the practical ability to get the employer's wide recognition.

4, the school's teaching materials is the national common norms, work in various parts of the adaptability is stronger, in addition, a good chef is not equal to a good teacher, will "teach" is the key, the hotel technology is good for a lot of masters, but the chef school teachers not only have the technology, more pedagogical, psychological training, more know how to "Teach". In the hotel to learn chef words, some important knowledge, chefs do not have time to introduce you in detail.