Learning to be a chef usually starts with the 0 basic knife sharpening test. If you want to learn well, it will take at least two years. Method/Step 1 Since learning to be a chef does not happen overnight, you must learn to be a chef in stages. 2. Learn to be a chef in the first stage.

The contents include: 1. Proficient in the technical operations of knife skills, knife skills, and knife shaping; 2. Spooning, plating, cold dishes, carving, and platter making; 3. Familiar with the usage specifications and precautions of kitchen equipment and facilities; 4. Common

Demonstration of preliminary cooking of raw materials, sizing, battering, and thickening operation skills and practical dishes; 5. Soup making operation skills, demonstration of basic cooking techniques, basic taste demonstration and practical dishes; 6. Basic hot dish teaching and practical operation; 7.

Demonstration of cold dishes, cold assembling demonstrations and practice dishes, basic skills learning of carving skills and operating varieties (flowers, plate assembly).

3 The second stage: 1. Demonstration of common raw material manipulation skills, commonly used knives, commonly used flavors, cooking of commonly used seasoning oils, common cooking techniques and practical dishes; 2. Demonstration of cold dishes, improvement of practical dishes, learning and practice:

Improvement parts such as assorted colors, patterns, plate decorations, etc.; 3. Improvement parts of carving skill varieties: birds, fish, etc.; Strengthening parts such as whole carvings, figures, etc.; 4. Demonstration and practical training of Chinese pastry, Western food, and commonly used varieties; 5.

Demonstration and practical training on the collection of commonly used ingredients for cooking and the raising of commonly used dry ingredients; 6. Systematic learning and mastering of Sichuan-style traditional Sichuan cuisine.

4 The third stage: 1. Demonstration and practical training of commonly used and popular cold dishes in hotels, popular varieties of mid-point, popular varieties of Sichuan cuisine, and varieties of salted dishes; 2. Demonstration of special raw material operation skills and practical dishes; 3. Popular dishes in regional markets

, Demonstration and training on making special dishes and classic dishes of the cuisine; 4. Demonstration and training on dishes such as state banquet, palace, government, ethnic, medicinal diet, group meal, etc.; 5. Demonstration of various popular hot pots and various popular braised dishes.

and practical training (including commonly used brine production).

5 The fourth stage: 1. Special utensil dish skill operation; 2. Intensive training to master special dishes; 3. A la carte menu design and production demonstration and practical training; 4. Low-end banquet menu, mid-range banquet menu, high-end banquet menu, theme

Demonstration and practical training on the design and production of banquet menus; 5. Demonstration and practical training on the development of high-end dry food raw materials (swallow, abalone, wings, ginseng and tripe).