If you want to learn from a chef, just go directly to a professional school. In order to learn more comprehensive technology.

Learning to be a chef is a process of continuous accumulation, and savvy is not important compared with hard work, because the chef industry stresses that practice makes perfect. The skill is to study hard, read more and ask more questions, the initial processing of raw materials, the whole process of serving vegetables, the mastery of cooking temperature, the proportion of seasonings, the collocation of ingredients, the shape and plate decoration of finished dishes, etc. are all key.

There are also professional courses for chefs, such as cooking raw materials, cooking chemistry, cooking nutrition, kitchen administration, introduction to cooking, cooking technology, pastry technology and fast food management. Different ways of learning are bound to have different learning modes. It is almost impossible for apprentices to be exposed to theoretical knowledge, and they can only be promoted by self-study in the later stage.