To tell you the truth, I want to be a chef in America. Have you ever been there? What about over there? Let's talk about it in all aspects. I hope someone who has had such an experience will tell me.

First of all, I want to ask you, how do you want to go to America? It's not what you want, it's achievable.

The legal channel is nothing more than the Chinese restaurant owner hiring you to help you get a visa. But now that the market is saturated, few bosses will hire such people because there are chefs everywhere. ...

In the United States, Cantonese cuisine and Sichuan cuisine are basically very popular, and they are all improved. Basically, every restaurant has its own menu.

If you just travel to America and it gets dark, it is difficult to find a job at first. As mentioned above, chefs are everywhere, and few bosses will take the risk of hiring someone who has no identity and has just arrived in the United States. If you are lucky, maybe you can start as a handyman, get familiar with the internal operation, and then become a chef.

Chefs in Chinese restaurants usually work six days a week, from 12 to 13 hours at a time. The boss in the suburbs will provide accommodation, but the boss in the city won't. You have to rent your own house.

The salary of a chef is basically 2500 to 3000 dollars a month. The more you can do, you can only be a chef. The boss won't give you a lot of salary for no reason, unless you do a good job, are sincere to the boss and have the ability to let the people in the kitchen serve you. ...

If you are not afraid of hardship, you can do this for three or five years, save some down payment and buy a house. Yes, I said the house. Houses in America are basically like this. Then rent it out and rent a house. Houses in the United States are not expensive, as many people in China do, and there are more than one house.

As for the car, it's even simpler. You can buy a good economical used car for five or six thousand yuan.

Anyway, I am willing to suffer.