Learning to be a chef is a process of continuous accumulation, and understanding is not important relative to hard work, because the chef industry pays attention to practice and practice makes perfect. The skill is to study hard, read more books and ask more questions, the initial processing of raw materials, the whole process of serving, the mastery of cooking temperature, the proportion of seasonings, the collocation of ingredients, the shape and plate decoration of finished dishes, etc. Are the key.

There are also professional courses for chefs, such as cooking materials, cooking chemistry, cooking nutrition, kitchen management, cooking introduction, cooking technology, pastry technology, fast food management and so on. Different learning methods will inevitably have different learning modes. It is almost impossible for apprentices to get in touch with theoretical knowledge, and they can only improve themselves by self-study in the later period.