My chef semester is coming to an end. Should I go to a bigger hotel or a smaller one?

Going to a big hotel or a small hotel is related to your future career planning.

If you are going to do it in the grand hotel in the future, you must learn from Fu Xue, the owner of the grand hotel. Of course, in addition to technology, you should also study hard in the innovation of dishes and the management of kitchen apprentices. The number of dishes cooked by chefs in small restaurants is limited. You can learn a lot from the hotel even if you work as a handyman for the executive chef.

If you don't know anything and haven't been exposed to it, then go to the grand hotel when you start learning. Because the kitchen of the hotel is equipped with a relatively systematic system. Wait until you are familiar with the operation process and equipment of the kitchen. If you think you can't learn new knowledge in this place, go to another hotel to learn it.

No matter the size of the restaurant, you can learn as long as the food is good.

Chefs are divided into hot dishes, cold dishes, steamed dishes and pasta according to different dishes, and each post has a master and an apprentice.

Learning hot dishes is more mainstream. It is also easier to find a job. Chef Zao will help stir fry when he is busy. Simple vegetarian dishes, cooking soup and watching other dishes at the same time will catch fire after a long time.

When the stove is short of people, cooking is a matter of course. Of course, we are not a great master at this time, and we must continue to learn more from other masters.

Find a chance to practice cooking, and then go directly to the stove when you have a foundation. This is the learning step of hot dishes.

If you are a girl, I suggest you learn cakes, which is also promising.

I just started to learn to cook, and I learned more about side dishes during my apprenticeship. Chef is a hard-working profession, as long as you work hard, you will get something. If you are willing to endure hardships, you can practice a good basic knife skill within half a year.

At this time, you can dry the board. In addition to cutting vegetables and side dishes, chopping boards should also learn to make raw materials for dry goods. And that preservation and management of raw material.

When you are familiar with all this. You can be the motherboard.

The motherboard should have certain management ability. General hotel mainboards mainly manage raw materials.

During this period, you can learn about the operation of cold dishes, steamed vegetables and other departments.

If you plan to open your own restaurant in the future, go to the store to study, make spaghetti, home cooking, snacks and so on, think about where you plan to study in the future.

What hotels teach is limited. If you want to learn quickly, I suggest going to a professional school. I learned a lot of theoretical things, but the learning environment is not very good. Have a diploma and a professional title. You will also study hard, get to know more professionals and increase your knowledge. And the teaching mode of a good school will also affect your study, teaching mode, theory class in the morning and practice class in the afternoon, which is a very good combination. On the other hand, they often have exchange meetings and take students to major hotels for exchanges.