How are chefs trained? What advice do experienced chefs have for young chefs entering the industry?

Owen Wei and Jill Fu made the bold decision to close their restaurant during the early stages of the 2020 pandemic and traveled to Benu, a three-Michelin-star restaurant in San Francisco, to learn and work in the demanding kitchen. Owen, the sous chef, even experienced such intense pressure that he would shout in his sleep. They seized the opportunity to learn everything they could, all with the goal of returning to Taiwan to open their dream restaurant.

Interviews with renowned chefs Kai Ho, Angela Lai from Taïrroir, and André Chiang from RAW provide insights into their restaurant philosophies, the essence of Fine Dining, and the journey of becoming a master chef.

Following with a visit to Kaiping Culinary School, one of Taiwan's important culinary institutions, explores how the school cultivates students' culinary skills through collaborative internships, guest chef mentorship programs, and partnerships with foreign culinary universities.

In the end, interviews with prominent chefs André Chiang from RAW, Jimmy Lin from JL Studio, Ryogo Tahara from logy, and Chen Lanshu, Asia's Best Female Chef, share encouraging words for young individuals entering the culinary industry.

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