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
Etiquette is also one of the most important trainings. By learning basic
postures and movements, waiters understand how to better take care of
and serve customers. Every tool, such as the use of corkscrew and the
placements of tableware, to the maintenance of restaurant facilities,
such as how to create a harmonious dining environment, are all tasks to
be taught in the inheritance process.
Inheritance is also related to the transfer of power in the family
business. The young heir is the one being taught. He learns all the
skills of managing the enterprise from his parents, and all the
abilities of his parents come from their own parents, generation after
generation, cycling around with no end.