1、烹饪教师不足虽然上世纪50年代,我国就开始试办中等烹饪教育,但受制于当时经济能力和人民生活水平,烹饪职业教育很快就夭折了,烹饪职业教育实际起步于上个世纪七十年代末。在此之前,烹饪行业的厨师都是以传统的以师带徒的方式培养出来的。改革开放以后,厨师无论从数量上还是质量上,已 1, the lack of cooking teachers Although the 1950s, China began to pilot secondary cooking education, but subject to the economic ability and people’s living standards at the time, cooking vocational education soon died, and culinary vocational education actually started in the last century seven The end of the decade. Prior to this, chefs in the cooking industry were trained in the traditional way of mentoring. After the reform and opening up, the chef in terms of quantity or quality, already