Learn to cook, learn to stir-fry, and want to engage in the catering industry. Whether it is better to learn from a master in a restaurant or a professional school depends on two aspects. The first is the time cost. If you meet the right master, after two or three years of study, your skills will be gradually passed on, but when do you think you can get started? Secondly, whether the study is comprehensive or not, for apprentices, the cooking industry can be exposed to the strengths of various cuisines, which is of great help to the development of their horizons and what height they can reach in the future. There will be a big gap between what they learn at school and what they learn from the master. To sum up, the biggest difference between learning from a teacher and going to school lies in these two points. Of course, learning from a teacher may not require tuition, but the cost of time and human feelings is the most terrible.