First, learning to cook will never be eliminated by society. Man is iron, rice is steel, and rice is the sky of the people.
Second, learning from chefs has a wide range of work. There are cooks everywhere, and chefs are needed everywhere.
Third, the learning chef has a huge development space: the innovation of dishes and the collocation of nutrition will never be capped.
Fourth, the older a chef is, the more valuable he is: unlike many industries, he can only eat youth meals, and once he is young, he has no place to live.
Fifth, the investment in learning to be a chef is relatively low: many industries have high tuition fees, and they earn their own money for a long time after joining the work. Many people are discouraged because of the high tuition fees. The investment in learning from chefs is relatively low.
Textual research notes:
1, intermediate over 20 years old, senior over 25 years old, technician over 30 years old, senior technician over 32 years old. Applicants: ID card, education certificate, work experience certificate, copy of the original certificate, and 6 2-inch bareheaded photos.
2, junior (with one of the following conditions) by the professional primary formal training to reach the required standard hours, and obtain a diploma; Engaged in this vocational training for more than 2 years; This professional apprentice expires.
3. Intermediate (with one of the following conditions) After obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years and reached the standard hours stipulated in the formal training of this occupation, and obtained the graduation certificate. ?