Excuse me, which is better for employment, hotel management or cooking?

Cooking is easy, of course, but the probability of promotion in the future is relatively low, slow, with high management starting point and great promotion potential, but it is a bit difficult to find this position. I know a man who works at the age of 19. After 19, he has been the focus of a restaurant, but it is not clear when he arrived at this position. My teacher became the executive chef after more than 20 years. Although he was promoted quickly, he worked at the grassroots level for a long time in two restaurants in Shandong and Guangdong. Later, when he arrived at the present hotel, his promotion speed was much faster than that of other colleagues. Now his disciples are all executive chefs, and the title of the old man has been changed to consultant.