1, the future is colorful, the dream is sweet, the process is hard, and the beautiful hope is realized by struggle.

2. There are many cooks, but they can't cook well. -Gebir

3, the chef's skills are all on the knife. -To Fuller.

4. Food is character, and good food comes from good character.

5. There are three stages for chefs to learn skills: the primary stage-the pursuit of image, the development stage-the display of skills, and the mature stage-suitable for customers.

6. French chefs are under the control of the cultural department, while China chefs are under the control of the labor department. It is also a big food country. Why is there such a big gap in the status of chefs? !

7, energy saving and emission reduction, low-carbon catering, love the kitchen, love life!

8. Learn theory, be diligent in practice, be modest and prudent, and strive for perfection.

9. The kitchen has three beauties-delicious food, beautiful scenery and beautiful color.

10, no good chef is not greedy. -Stanbridge

1 1, if you eat mutton-to release grass, eat wolves-to release sheep, refuse to cook, refuse to eat, refuse to sell wild rare animals and plants-you are releasing human beings, and only live in harmony with human beings, the earth and the creatures on the earth!

12, diligence, where there is a will, there is a way.

13. A cook who doesn't want to be a cooking artist is not a good cook.

14, eat well, eat healthy, eat environment, eat art, eat culture and eat civilization!

15, there is pressure to have motivation, and there is motivation to have a future.

16, it is never too old to learn, and you will win if you love to fight.

17, the most creative human being, is the chef. Jerrod

18, tailors make people and chefs cook. -Bulwer

19, there is no rotten food, only rotten food.

20. Cooking is the first national quintessence, and chefs are blue-collar aristocrats.

2 1, it is better to recruit ten thousand people than to recruit one skill. Down-to-earth, persistent pursuit of perfection in details.

22. I love white radish, and I love the youth of white radish.

23. Since you have chosen the cooking industry, you must love cooking.

24, only tradition, no authenticity, things have no definite taste, cooking has no definite method, and palatability is precious. This is the way of dish innovation.

25. The dishes should be gradual on the level of "whole food-taste-dietotherapy".

Learning cooking requires nine years of compulsory education: three years of study, three years of work and three years of hard work.

27. The market economy waits for no man. If you don't fight and refute, you are a mediocre person. If you miss an opportunity, you are a sinner. If you don't do it well, you are sorry for anyone.

28, the book mountain has a fun path, and the kitchen sea has no cliffs to make a boat.

29. Learn to be a chef first, how high the morality is and how deep the art is.

30. Life determines experience, experience changes thoughts, and thoughts make life.

3 1, Japanese eat with their eyes, French eat with their noses, Americans eat with their brains, and China eat with their tongues.

32. The ocean is the vastest in the world. Wider than the sea is the sky. What is broader than the sky is the human heart? No, mouth and stomach! What flies in the sky, swims in the water, runs on the ground, drills in the soil and jumps in the grass all enter people's mouths and stomachs! Please shut up, take your legs, rub your stomach and stay healthy.

33, the dish should be made into a tongue dish-multi-flavored, made into a nose dish-fragrant appetizer, made into an eye dish-beautiful color, smell and taste.

34. Dishes must be made into "rich dishes", "excellent dishes", "nourishing dishes" and "elegant dishes", and should be combined with "foreign dishes" and "popular dishes".

35. The comprehensive quality of Confucian chefs is kitchen virtue+knowledge+cooking. Cooking is the foundation of our life, and cooking ethics and knowledge are the values of our school. Pass on the art first, be a man first, and then cook.

36, human civilization is accompanied by food civilization and progress, the chef is the' unsung hero' to create civilization.

37. Cooks don't learn skills in their own kitchens. -To Fuller.

38. We strongly advocate the integration of traditional formal beauty and modern style beauty, oriental beauty and western beauty, and the combination of south to north, north to south, west to west and west to west. The combination of dishes must be changed from heavy oil, heavy color and heavy taste to light, nutritious, healthy and compound.

39. There are three kinds of chefs: craftsman, management and culture, and culture should be the highest pursuit of chefs.

40. There are only two kinds of people in the world who wear white coats, one is a chef and the other is a doctor. Cooking is like practicing medicine, and cooking is like running a country.

4 1, the satisfaction of diners is our eternal pursuit.

42. To be a qualified chef, you must see more, learn more, think more, ask more, remember more and do more.