The new generation of chefs is different. They need to have sensitivity of taste. This is why many of the best chefs today didn't study as apprentices. To be able to jump over to a new career track requires a bit of genius.
新一代的廚師不一樣，要有敏銳的品味能力，這也是為何許多好的廚藝界人士不是科班學徒出身，反倒是從外行跨入，因為那需要一點天分。