Learn the theory and practice of cooking. It will be two or three years before graduation. However, most of our school time is in crash training classes, with only 3- 16 months of study time. The master leads the class and practices it personally. I just can get started, have a cultural foundation and master the theory, and most people have to constantly improve their operation before they can practice. So I had to start from the basics, learn by doing, from theory to practice, and gradually become proficient, from kitchen workers to cutting vegetables, side dishes, and then to cooking ... that is, from the initial processing of ingredients to the finished products before serving, it takes several times, or even thousands of times, to be close to customers' tastes and become qualified. It may not be over yet, but there is almost no time limit now. This is only the requirement of the red case chef (chef), but also some skills of the white case chef (pastry chef), which is the level of a professional chef. Chefs are divided into junior, intermediate, advanced and super. Generally, a junior chef of an entry-level chef in a small shop needs more than three years of cooking experience to be competent. As a junior chef, he can be a chef (of course, some shopkeepers and chefs, or relatives and friends work part-time, regardless of the age of the chef) ... According to the scale and grade of the hotel, chefs of different grades will be hired to match the salary with benefits and functions. This is my personal understanding and experience of the profession of chef in the industry.