Chef's Motto 1. The future is colorful, dreams are sweet, the process is arduous, and good hopes must be realized through hard work.

2. If there are too many chefs, it will be impossible to cook good meals.

——Gebir 3. The skill of a chef lies entirely in the knife.

——Toro Fuller 4. Dishes are character, and good dishes come from good character.

5. The three stages of chef learning: the initial stage-seeking images, the development stage-showing skills, and the mature stage-suiting guests.

6. French chefs are under the supervision of the cultural department, while Chinese chefs are under the supervision of the labor department.

We are both a country with great food, but why is there such a big gap in the status of chefs?

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7. Energy conservation and emission reduction, low-carbon catering, love the kitchen, love life!

8. Study theory, be diligent in practice, be modest and prudent, and strive for excellence.

9. There are three beauties in cooking—food, scenery, and beauty.

10. No good chef is not greedy.

——Stanbridge 11. If you eat mutton, it is to release grass, and if you eat wolves, it is to release sheep. If you refuse to cook, eat, or sell wild rare animals and plants, you are releasing it for humans, just for humans.

Humans, the earth, and the creatures on the earth live in harmony!

12. Diligence is the key to success, and where there is a will, there is a way.

13. A chef who doesn’t want to be a culinary artist is not a good chef.

14. Eat enough, eat well, eat healthily, eat the environment, eat art, eat culture, eat to be civilized!

15. Only when you have pressure can you have motivation, and only when you have motivation can you have a future.

16. Live until you are old, learn until you are old, and only if you love to fight will you win.

17. The most creative among human beings is the chef.

——Jerold 18. The tailor makes the man, the chef makes the food.

——Bulwer 19. There is no bad food, only bad food.

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

21. It’s better to be good at one move than to master a thousand moves.

Down-to-earth and unremitting pursuit of perfection in details.

22. I love white radish, and I also love my little junior sister who is as white as a radish.

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

24. There is only tradition but no authenticity. There is no fixed taste of food and no fixed method of cooking. The only way to innovate dishes is to taste them.

25. The dishes should be progressive in terms of "fullness - food taste - food therapy".

26. Learning to cook requires nine years of compulsory education: three years of study, three years of work, and another three years of hard work.

27. The market economy waits for no one. If you don’t work hard or refute, you are a mediocre person. If you miss the opportunity, you are a sinner. If you don’t do well in the hotel, you will be sorry to everyone.

28. There are interesting paths in the mountain of books, and there are no cliffs in the kitchen sea to make a boat.

29. When learning to cook, you must first learn morality. The higher the virtue, the deeper the skill.

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

31. The Japanese eat with their eyes, the French with their noses, the Americans with their brains, and the Chinese with their tongues.

32. The vastest thing in the world is the sea. What is vaster than the sea is the sky. What is vaster than the sky is people’s hearts?

No, it’s the mouth and belly!

Everything that flies in the sky, swims in the water, runs on the ground, buries in the soil, and jumps in the grass all enters people's mouths and stomachs!

Please keep your mouth shut, spread your legs, and rub your belly to stay healthy.

33. The food should be made into a dish for the tongue - full of flavor, a dish for the nose - fragrant and appetizing, and a dish for the eyes - beautiful and flavourful.

34. The dishes must be made into "broad food", "fine food", "nourishing food" and "elegant food", and should be combined with "foreign food" and "popular food".

35. The comprehensive quality of a Confucian chef is cooking ethics + knowledge + cooking skills.

Culinary skills are our foundation, and culinary ethics and knowledge are our values.

To pass on skills first, pass on morality, and to cook before being a human being.

36. Human civilization progresses along with food civilization, and chefs are the unsung heroes who create civilization.

37. Chefs’ skills are not learned in their own kitchens.

——Thor Fuller 38. Strongly advocate the integration of traditional formal beauty and modern style beauty of dishes, fusion of Eastern beauty and Western beauty, cooking from the South and the North, cooking from the North and the South, cooking Chinese dishes in the West, cooking Western dishes in the Chinese cuisine,

The food must be transformed from the original heavy oil, heavy color, and heavy gravy to a light, nutritious, health-care, and compound type.

39. There are three types of chefs: craftsman type, management type, and cultural type. The cultural type should be the highest pursuit of chefs.

40. There are only two kinds of people in the world who are worthy of wearing white coats, one is the chef and the other is the doctor.

Cooking is like practicing medicine, and cooking is like running a country.