The chef is divided into three types, artisanal, management, cultural, and cultural should be the highest realm of the chef's pursuit. The following is the chef's life motto, welcome to enjoy!
Chef's life motto 11, the tailor to make people, the chef to do dishes.
2, not to be good, not to be small, not to be small, but to know that the skill is not fine can be taught, people are not unteachable!
3, life determines experience, experience changes the mind, the mind makes life.
4, to be a qualified chef must do more to see, learn more, think more, ask more, remember more, do more.
5, dishes that character, good dishes from good character.
6, because of seriousness, so excellent, no best, only do better!
7, the chef's skills are all on the knife. --To Fuller
8, to the master teacher respect, to the apprentice holding teaching and passing on the art, to the culinary arts excellence, to their own self-discipline;
9, the comprehensive quality of the Confucian kitchen is the culinary virtues + knowledge + culinary arts. Cooking is our foundation, cooking morality and knowledge is the value of our door. Learning to cook first learn virtue, cooking first do people.
10, there is pressure to have power, have power to have the future.
11, the chef is divided into three, artisanal, management, cultural, and cultural type should be the highest realm of the chef's pursuit.
12, the chef's craft are not learned in their own kitchen. ---To Fuller
13, rather than a trick fine, not a thousand tricks will. Feet on the ground to persevere in the pursuit of perfection of detail.
14, France's chef to the cultural sector, China's `chef to the labor sector, the same is a gourmet country, and the status of China's chefs have not been able to rise.
15, love plus a little for the joy of life, selfishness to reduce a little for the work of power,
16, the world only two kinds of people deserve to wear a white coat, one is a doctor, the second is a chef.
17, regardless of contact is less is prosperous; let the blessing never change; regardless of life is salty is light; let the smile life long
18, chef is to create civilization of the unsung hero.
19, please you I tell me the bad place, tell your friends about my good place.
20, learn to cook first learn virtue, how high the virtue, how deep the art. Study the theory, practice diligently, be modest and prudent, and strive for excellence.
21, don't be idle, find something to do, the opportunity to grasp, success lies in the effort!
22, do not want to be a culinary artist chef is not a good cook.
23, if you can withstand the test of failure, you can reap the joy of success;
24, the most creative of mankind, when pushing the chef.
25, regardless of the work is bitter is tired; so that the joy is always in the heart; regardless of the distance is close is far; so that the memory will always cherish;
26, the satisfaction of diners is our eternal pursuit.
27, the interaction of honesty for the communication standards, habits in addition to a little for the basis of progress!
28, in order to smell its fragrance, eat its flavor, food and taste endless concept;
29, industry fine and hard work, where there is a will there is a way. Live to learn old.
30, only the traditional, no authentic, no fixed flavor, cooking no fixed method, the right mouth is rare, is the truth of the innovation of Sichuan cuisine.
31, love of hard work will win.
32, the cook a lot, but do not do a good meal.
35, since the choice of the cooking business, you must love cooking.
36, there is no bad food, only no good food.
37, no good cook is not gluttonous. --Stanbridge
38, do a little more, a little more careful, a little more effort, a little more successful career new start.
39, the Japanese eat with their eyes, the French eat with their noses, the Americans eat with their brains, the Chinese eat with their tongues.
40, the sea of learning is not the end of the bitter boat. (.)
41, the market economy does not wait for people, do not spell not refute is mediocre. Missing the opportunity is a sinner, do not do a good job enterprise sorry anyone.
42, the future is colorful, the dream is sweet, the process is arduous, the good hope is to rely on the struggle to achieve.
43, cooking a hundred satisfied with a hundred, a hundred minus one is not equal to ninety-nine!
44, enhance the dishes, subdivided and then subdivided;
45, picking people's strengths, make up for their shortcomings, never-ending learning, never stop;
Chef's motto1, the future is colorful, the dream is sweet, the process is arduous, the good hope is to rely on the struggle to achieve.
2, the chef a lot, but can not do a good meal.
3. The skill of the cook is all in the knife. --To Fuller
4, the dish is character, good dishes from good character.
5, the chef to learn the art of three stages: the beginning stage - like, development stage - show skills, maturity stage - suitable for customers.
6, France's chef to the cultural sector, China's chef to the labor sector. The same is a gourmet country, chef status gap is so big?
7, energy saving and emission reduction, low-carbon catering, love the kitchen, love life!
8, study the theory, diligent practice, modesty and prudence, excellence.
9, from the kitchen has three beautiful - food, beautiful scenery, beautiful color.
10, no good cook is not gluttonous. --Stanbridge
11, if you eat lamb - is to give grass release, eat wolves - is to give sheep release, refuse to cook, refuse to eat, refuse to sell wild rare Animals and plants - is to give human beings release, only for human beings, the earth, the earth's biological harmony **** life!
12, the industry is fine, where there is a will there is a way.
13, do not want to be a culinary artist chef is not a good cook.
14, eat full, eat well, eat healthy, eat the environment, eat art, eat culture, eat out of civilization!
15, there is pressure to have power, power to have the future.
16, live old, learn old, love to work hard to win.
17, the most creative of mankind, when pushing the chef. --Jerrold
18, the tailor makes the man, the chef does the dishes. --Bulwer
19, there is no bad food, only no good food.
20, cooking is the first national essence, chef for blue-collar aristocrats.
21, would rather a trick fine, not ten thousand tricks will. Down-to-earth, unremitting pursuit of perfection in detail.
22, I love white carrots, but also love white carrots like the little sister.
23, since the choice of the culinary industry, you must love the culinary cause.
24, only the traditional, no authentic, things are not fixed flavor, cooking is not fixed, suitable for the mouth of the treasure, this is the way of dish innovation.
25, the dishes should be in the "food - food flavor - food therapy" on the level of gradual progress.
26, learning to cook needs nine years of compulsory education: three years of study, three years of work, and three years of fighting.
27, the market economy does not wait for people, do not fight not refute is a mediocrity, missed the opportunity to be a sinner, do not do a good job hotel sorry anyone.
28, the book mountain has a road for the path, the kitchen sea is no cliff music as a boat.
29, learn to cook first learn virtue, virtue has how high, how deep the art.
30, life determines experience, experience changes the mind, the idea of life.
31, the Japanese eat with their eyes, the French eat with their noses, the Americans eat with their brains, the Chinese eat with their tongues.
32, the world's most vast is the sea, more vast than the sea is the sky, more vast than the sky is the people's mind? No, it is the mouth and the stomach! Flying in the sky, swimming in the water, running on the ground, drilling in the soil, jumping in the grass, all into the people's mouth and stomach! Please control your mouth, open your legs, rub your stomach to keep healthy.
33, the dishes should be made into tongue dishes - more nourishing and flavorful, made into nose dishes - appetizing aroma, into the eyes of the dishes - show color and flavor.
34, the dishes must be made into "Bo food", "fine food", "food", "food", "food", "elegant food ", and "foreign food", "popular food" combination.
35, the comprehensive quality of the Confucian kitchen is the kitchen virtue + knowledge + culinary arts. Cooking is our foundation, cooking morality and knowledge is the value of our door. Passing the art first pass the virtue, cooking first do people.
36, human civilization is accompanied by food civilization and progress, the chef is to create civilization of the unsung hero.
37, chef's craft are not learned in their own kitchen. --To Fuller
38, strongly advocate the traditional form of dishes and modern beauty of the fusion of the beauty of style, the beauty of the East and the fusion of Western beauty, the South material North cooking, North material South, Chinese food West to do, Western food in the do, dishes must be spelled out by the original heavy oil, heavy color, heavy gravy to the light type, nutritious, health care, composite type of change.
39, the chef is divided into three kinds: artisanal, management, cultural type, and cultural type should be the highest realm of the chef's pursuit.
40, there are only two kinds of people in the world with white coats, one is the chef, the second is the doctor. Doing kitchen such as practicing medicine, cooking if the rule of the country.
41, the satisfaction of diners is our eternal pursuit.
42, to be a qualified chef must do more to see, learn more, think more, ask more, remember more, do more.