Lin Shijie, who became the executive chef, soon discovered that there were too many differences between social catering and hotels. Working in a hotel is clearly defined, and the executive chef of social catering should not only hold several positions in the kitchen, but also consider how to be welcomed by consumers, how to open the market and even how to do marketing from the perspective of operators.

Lin Shijie is a stubborn man. He set himself the goal of being an executive chef in 10 when he first entered the business. For this goal, he can give up his lunch break and practice basic skills in the past two years, and he can take ten days off to concentrate on studying the Buddha jumping wall.