Learning to be a chef is promising. Compared with other industries, learning chef has obvious advantages:

1.

Learning to be a chef will not be eliminated by society. People are iron, rice is steel, and food is the sky for the people.

2.

Learning from chefs has a wide range of work, and there are chefs everywhere, and chefs are needed everywhere.

3.

There is a huge room for the development of learning chefs: the innovation of dishes and the collocation of nutrition will never be capped.

4.

The older a chef is, the more valuable he is: unlike many industries, which can only eat youth meals, youth has no place to live.