I d like to learn from a senior chef, so let s give me some advice

It's hard to get a senior chef, and you're not too young. It takes two or three years to learn this, and it takes five or six years to answer a good level, and generally go after graduating from junior high school. Don't go to school, the chef in the hotel is the head chef to find the chef he knew before or the chef inside to help find the chef he knows, and the apprentices are all relatives and friends of the chef.

People who graduated from school don't want it, because they didn't come in because they didn't know them, and they would leave if they didn't feel good for a few days, and they would have to look for them again. It's not easy for acquaintances to introduce them, after all, friends don't look good on their faces. There are also school graduates who can say that he can't stir-fry, he will say that how to stir-fry vegetables, but the pot of stir-fry will not turn over well, school only learns theory, and uses blackboard books to teach the same as reading, don't look at TV commercials saying that every day take vegetables and take the pot for you to use and give gas, oil and salt, the school is not a fool, those who all need money, it is impossible to teach you to make abalone and buy some abalone for you to make.

The tuition fee doesn't count as this money.

Learning to be a chef is very hard, unlike other industries, this chef is to sit up from the small worker in the hotel, to exercise more knife skills, I feel that it is better to learn in school directly to the hotel, food and accommodation and salary, that is more suitable, and when you learn a certain point, find a school to take a vocational qualification certificate.

I think if you want to have a big development, you should go to school to learn, because now many star-rated hotels and hotels recruit people from formal schools to learn in restaurants, one does not have a certificate, two does not have systematic professional knowledge and skills, it is difficult to become a head chef and executive chef!

No matter what line of work, as long as you do fine and deep, you can achieve something, choose the right path and make unremitting efforts to fight for it, you can reap the extraordinary. On the other hand, if you choose the wrong path at the beginning, you will only go further and further apathy, and then the years of work for a better future will not be worth it. So what is it worth choosing?

With the continuous improvement of the material civilization of society, the chef profession is also developing, and the team of full-time chefs is constantly expanding.

1. The market demand is large, and there is a lack of a large number of excellent chefs, and professional chefs will be in short supply in the next few years.

2. The income is high, the chef industry is short of talents, and talents are urgently needed, so the salary is good and the salary is high.

3. The working environment is good, and the working environment of the chef has been greatly improved, with good sanitary conditions, and it is common to be bright and spacious.

4. There is no need to worry about employment, the increase in the number of restaurants is bound to require a large number of chefs, and the employment situation of chefs has certain advantages compared with other industries, and the employment prospects are broader.

En, it is indeed a lofty profession, go to a regular school to study, xin % dong @方.

Now learning chefs are going to Sichuan to learn Sichuan cuisine, Sichuan cuisine is now very influential, it is completely the first major cuisine, and there is Sichuan cuisine when you go to the **, so you must learn Sichuan cuisine to learn chefs.

Chef is a skilled industry, as long as you have skills, you are definitely a person with a high salary, and now chefs are all high-paying, as long as you have skills, you can find a good job.

Learning to cook is worth it only you know, if you love cooking, it's worth it. The employment prospects of chefs are broad, and the overall salary level is high. Chefs have unique advantages over other professions, so being a chef is a very good choice, and learning to be a chef now is expected to have a better future in the future.

As the saying goes, food is the essence of food, and food is essential for every person and every country, so it can be said that being a chef is a profession that will never lose your job. With the progress of society and the changes of the times, chefs have not only not been replaced by high-tech science and technology, but due to the gradual improvement of people's consumption level, the future road of chefs will also be bright.

Chefs are studious. The duration of study varies from person to person and is affected by many factors such as the major studied, the learning style chosen, and the level of effort of the individual.

Types of chefs:

1. According to the general classification, chefs are divided into Chinese chefs, pastry chefs, and Western chefs, which are mainly divided according to the industry in which the chef is engaged, because the catering industry is currently roughly divided into three categories: Chinese food, Western pastry, and Western food.

2. According to the work content of the chef, there are many categories of chefs, including pastry chefs, cold dish chefs, gate chefs, hot stir-fry chefs, lotus, supervisors, head chefs, executive chefs, and production directors. If it is broken down to each work unit, there are as many as seven or eight kinds of positions in just one Chinese hot food department. Senbu.

3. According to the level of chefs before closing, chefs are generally divided into five levels, namely junior, intermediate and high levels, technicians and technicians. Whether it is a Chinese chef or a pastry chef, they are divided according to this level, taking Chinese chef as an example, he is called a Chinese chef on the qualification certificate, and there are five classifications: junior Chinese cook, intermediate Chinese cook, Chinese cook, technician, and technician.

The classification of chefs is a relatively systematic course, and if you are interested in the chef industry, you must understand the classification of chefs, which is also a thing that chefs must contact when they go to management positions. <>