The first way: go to a formal culinary institute, where students will be systematically taught. The college attaches great importance to the cultivation of students' basic skills, and has scientific teaching methods for students' swordsmanship and temperature control. The most important thing is that the college will not only confine its teaching to the "kitchen", but also have a detailed course arrangement for the understanding of the ingredients, allusions and development history of dishes. Cooking at will, the college aims to release students' nature and emancipate their minds.

The second method: enter the middle and high-end hotel to help workers, start from apprentices step by step, and gradually master cooking skills. The advantage of this way is that you don't have to pay tuition fees, and the dishes in the hotel bring many problems and troubles. You can also accumulate experience for yourself through the chef's handling methods, and at the same time have a certain understanding of the kitchen system architecture and division of labor in the process of helping workers. The disadvantage is that there are few learning opportunities, and chefs rarely teach apprentices skills, and it takes a long time to learn. High-intensity work in the kitchen can also cause fatigue and inattention. Another reason is that the skills and vision they have learned are narrow and shallow, and it is difficult to make great achievements.

In addition, we should be cautious in choosing institutions, conduct multi-party research, and choose institutions with strong teachers and good reputation; Apprentices should learn to observe words and feelings, improve the relationship with chefs, and learn and practice basic skills through online video after work.