Cultural inheritance is a top-down activity. The trainer is no longer
just a technician, but also a source of strength. Through the teaching
process by precepts and deeds, he would not only ensure that the
learners understand the most basic meaning, but also sense the elegance
and connotation behind it. This is the mission of all transmitters.
Watching, tasting, smelling, touching... In the culinary school, food is the medium of learning. Students use multi-level and rich senses to understand the process of food creation. Even the elementary ability to cut carrots would require the understanding on the weight that puts on hand.