Want to learn Chinese food, big dishes, where to learn? I am in Xiamen.

You can start from a small restaurant and practice basic skills such as knife work and side dishes. After studying for three months, you can apply for a job in the Netherlands in a bigger restaurant.

If you are diligent at work, you will be guided by a master, such as frying and frying. Sometimes people are too busy to cook one or two dishes.

1-2 years later, it depends. If you can cook, you can apply for a master in a small restaurant. Don't go to the water room or the front desk. Personally, these two places find it a waste of time. When you go to a small restaurant, you must have several special dishes, big dishes, which can hold the boss's signature dishes. It is not a big problem to taste the dishes.

There are several options for a chef to work in a small restaurant for a while.

The first is to take an apprentice. To put it bluntly, you can find a handyman and save yourself some things, just like those jobs you just started doing. Then a new dish is cooked every once in a while, mainly because the boss is satisfied and the picture is fresh, so that he can continue to work. Don't show your ass when you first come here. There are no new dishes behind, and the boss will get tired of it after a long time. In the restaurant where I used to work, the chef knew a kind of lobster. At that time, in summer, lobster and beer were plentiful, so the boss used him. Later, it was cold, and fewer people ate lobster. The boss was not happy and asked him to cook a new special dish. At that time, he cooked for several days and cooked shredded chicken with dry fire, that is, stewed chicken soup. He fished out the chicken and tore it into small strips. When cooking, he added mushrooms, shredded noodles, yuba and auricularia, and then put some shredded chicken in the pot. It's really delicious and fresh in cold weather. It became a signature dish and saved a wave of customers.

The second is to develop in the direction of professional masters. At this time, it is necessary to find some professional hotels, eight major cuisines in Huaiyang, Sichuan, Shandong, and find out the needs of the local market and go to the master to learn. I worked in that hotel, and then the master quit. I don't know whether the boss wouldn't let me do it or whether he didn't want to do it himself, so he left. I heard that I went to Sichuan to learn hot pot.

The third is to start your own business, or partner with others, others pay, and you have the technology. The advantage of this is that you are your own boss and don't care about others. The disadvantage is that there are many things to do besides the chef. Many roadside stalls and food stalls are in this mode, and there are two signature dishes, so you don't have to worry about business at all. If you want something more Niu Yi, you might as well start your own chain company and take the road of braised chicken and rice.

In fact, no matter which way you take, you can't stop studying and researching. People eat for the sky and don't study all day. It is estimated that two special dishes will soon be eliminated. Look at Sichuan hot pot. It has been enduring for so many years. Because of continuous research and development, many people eat it in summer. Up to now, some people have developed and updated the hot pot bottom material.

Finally, I wish you an early master.