How to introduce the profession of chef to children

With the improvement of China's economic level, the catering industry is increasingly prosperous. In this huge employment system, employees are also rising. Especially the chef. However, with the oversupply of employees in this industry. In particular, some cooking training institutions blindly tout the benefits of this industry, coupled with commercial drive, and irresponsibly cultivate a group of practitioners with shallow cooking skills. It has greatly disrupted the normal operation order of this industry. Now for the chef industry, it is far more popular than the manager mentioned in a joke a few years ago. For example, in Chengdu, a city with developed food culture, if you ask ten people casually on the street, nine people may say that he is a chef or has relevant work experience. What about the rest? He might even say that his cooking is more delicious than the chef's. According to my investigation, most of the tens of millions of chefs in China still live on the poverty line. This industry, which eats youth meals and works in a hot environment, will have such an impact on its career prospects, which is really an urgent topic to be discussed. Of course, this topic has been discussed since the birth of this industry. Only in this extraordinary period of food culture renewal and social and economic changes, it is necessary for us to conduct in-depth discussions according to the current situation. First of all, history has turned cooking Erwa into a master now, even a master. But with the scale of catering enterprises and the expansion of talent market, the chef is just a simple mechanic. So, how can we make this mechanism valuable? Have a future? Have a say in related matters? This is a question worthy of our deep thought. In my opinion, a promising chef should not only have cooking skills, but also have cooking ethics. I hope you don't doubt that in the eyes of a shrewd manager, the enterprise value that a dedicated person can create is far greater than that of a successful person. Traditionally, the chefs in this industry are mostly children. The education level is not high. Naturally, in the process of pursuing realistic interests, there is indeed a long-term lack of cultivation of kitchen morality. Of course, for a chef, this can't be done overnight, but gradually cultivated throughout his career.