Did you just know that chefs shouldn't hang out in hotels?

It is a serious and widely discussed topic to learn from chefs or not to go to hotels. However, it is not particularly appropriate to introduce a big discussion about personal experiences, because everyone's growth environment and opportunities are different.

It should be noted that the development prospects of catering waiters in the hotel industry are actually great! First of all, don't rush to make money, but find a suitable learning method and your own life plan, and you can choose promotion space after two years!

There are essential differences between those who come out of school and those who come out as apprentices, but only if you study hard at school. People don't care about two or three years of study time and social opportunities all their lives. But I won't miss my study time during my school days, which will be the foundation for a long time to come.

Let's look at the kitchen system again. We don't discuss whether the hotel is good or the school is good. The big kitchen is divided into two lines, one is the pot line and the other is the anvil line. Generally, the load is mixed with wok, and the water table is mixed with chopping board. To serve the wok, you should start with the lotus, get familiar with it from the time you fry the staff meal, then fry the vegetables in the tail pot, and then rise again after noodles. It also depends on your qualifications and the opportunities given by the master.

There is no denying that any road has the possibility of success, and we will meet all kinds of people in our lives, which are all factors that affect whether we can go further.