職業方向...西廚一問...

通常專業廚師都係男仔,因為廚房好多粗重野做,廚師好多都周身肌肉,或者周身肥肉,但世事未必無可能,廚房除了洗碗有女仔,我見過西餅都有女餅師,....我知好多法國三星大廚都係由低做起,...試下去,世界咁大應該有機會

i would recommend to be a beginner in a hotel, but not easy. In this courtesy industry character, need to able side to work and side to learn. When u got a serveral years of experience in this industry, then need to considerate, or time to develop your personal technique in oversea's institute. Remember, never try , never know, keep up. I am one of pastry chef in HK.

你睇下以下個網頁, 考返張cert. 可能你會行少d路

http://www.hkrws.com.hk/course1.asp