Stanley Yen complained that once the tourism industry finally got a school established to train professional chefs, the structure of Taiwan's tertiary education system changed and many technical junior colleges were redesignated as four-year colleges. As a result, the most talented graduates of the cooking school ended up teaching rather than working in food services, and Taiwan lost its opportunity to produce international-caliber chefs.
嚴長壽也指出，觀光業好不容易打造出一所有特色的學校，培養專業廚師，但為了配合時代潮流，技職學校也升級成學院，結果學生都當教授、老師去了，反而失去做國際一流大廚師的機會。