When it comes to chefs, what we think of most is food, Beijing cuisine, Shandong cuisine, Sichuan cuisine, hot pot seafood? Korean food, Western food? Japanese food, etc. There are many, many more, but as long as you think about your boyfriend cooking for you in the kitchen, how happy you are

one thing.

But the profession of chef can only be said to have advantages and disadvantages: I think the advantages of being a chef are as follows: 1. Good image, 2. Love your wife, 3. Good health. 1. Good image: A large part of the image of the profession of chef is

With a big head and a thick neck, he is either a rich man or a cook. He spends most of the day in the kitchen, protected from the wind and rain, and looks fat and white.

Two: He loves his wife: The chef spends most of his time in the kitchen, which is very smoky every day. He knows that it is not easy for his wife to cook for him, so when he comes home, he rushes to cook for his wife.

The rice is a feast for my wife.

Three: Good health: Being in the kitchen, they have tasted countless delicacies and know the nutrients contained in those delicacies, so they can't find a chef for serious or minor illnesses.

I think the disadvantages of chefs are as follows: 1: Holidays, 2: Salary issues, 3: Working hours, 4: Potential dangers in the kitchen 1: Holidays: As chefs, they have no statutory holidays and must work on statutory holidays.

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2: Wage issue: No matter what job you do in today’s society, you basically negotiate the price first, but the chef industry has the lowest wages among all technical jobs. Why?

Because the current society has a very low threshold for the profession of chef. Just like students from some technical colleges, there are many people who just graduate and know nothing, so they go to the kitchen to learn to be chefs.

This has resulted in a phenomenon where there are many chefs.

Three: Working hours: The working hours of chefs in this industry are very long. Many people go out at 8:00 or 9:00 in the morning, or even earlier. In the evening, they usually arrive at around 9:00 or 10:00, just as mentioned in the first article.

There are no holidays in the chef industry. When others are taking a break, it may be the busiest time.

Four: Potential dangers in the kitchen: When we think of the kitchen, we all think of the place where we cook. Yes, what is needed for cooking?

Tools are needed, like knives, spatulas, hot water, and hot oil, all of which are potential hazards that can occur in the kitchen.

The above is my brief analysis of chefs.