A hotel chef works every day in the same fixed environment, and some things can be prepared ahead of time and frozen. But a bando chef is like a gypsy--each day he must adapt to a new location and make everything right on the spot. It is much more difficult and requires a greater degree of adaptability.
飯店師傅天天固定在一個廚房做，部分東西還可以預先做起來冷藏備用；辦桌師傅則像吉普賽人一樣，每天要適應各種不一樣的場地，當場現做，挑戰性較高。