Their problem isn't theory. The fundamentals of the new generation may not be as firmly implanted as those that received training under the apprentice system, but they are well versed in such things as cost control, food hygiene, and nutritional balance. They are also generally superior in the use of tableware, food, and drink to create an overall ambiance. They also have more opportunities to win names for themselves internationally.
畢竟，理論充實也有勝出的部分，台灣新生代廚師的基本功夫或許沒有師徒制來得紮實，但是他們對於成本控管、飲食衛生及營養均衡等，卻有全方位的瞭解，對於餐盤的搭配，飲食整體氣氛的呈現，都優於上一代廚師，想要白袍加身，闖出國際知名度的機會更多。