Skipping the basics Unlike their predecessors, the new generation of chefs graduating from Taiwan's culinary schools can't stand the heat in the kitchen and aren't grounded in the basics.
「新加坡的美食形象，有專門的部門在行銷包裝，很快就形成一種『國際品牌』，值得台灣效法，」吳錫欽指出。不蹲馬步學功夫在廚師的養成上，台灣新一代學院出身的年輕廚師，不僅沒有老師傅們吃苦的精神，基本功也明顯練不到骨髓裡去。