Dear Peter,
Glad to hear from you. Regarding the two options you mentioned, I would surely cast my vote for the Chinese restaurant culinary program. Here's why:
First of all, it promises you a giant leap in practical skill acquisition. Under the guidance of seasoned chefs, you could not only master tangible cooking techniques but also cultivate problem-solving agility in a real-world setting—an invaluable asset that enhances both versatility and adaptability. More importantly, this hands-on experience, featuring authentic cultural immersion, allows you to appreciate the philosophical depth of Chinese culinary art, which is celebrated worldwide for its sophisticated techniques, rich flavors, and regional characteristics. Such an unvarnished exposure to Chinese culture offers something beyond the teaching assistant role, which focuses merely on academic competence.
Hope my perspectives could contribute to your rewarding journey.
Yours, Li Hua