The motto of a chef's life 1 1, clothes make the man, and a chef depends on cooking. -Bulwer
2. Don't act because of small goodness, but don't know because of small evils. You can teach if you are not skilled, and you can't teach if you are not good!
3. Life determines experience, experience changes thoughts, and thoughts make life.
4. To be a qualified chef, you must see more, learn more, think more, ask more, remember more and do more.
5, food is character, good food comes from good character.
6, because of seriousness, so excellent, not seeking the best, just seeking to do better!
7. The chef's skills are all on the knife. -To Fuller.
8. Respect teachers, teach apprentices, improve cooking skills, and be strict with yourself;
9. 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. Learn morality before cooking, and be a man before cooking.
10, there is pressure to have motivation, and there is motivation to have a future.
1 1. Chefs are divided into three types: craftsman type, management type and culture type, and culture type should be the highest pursuit of chefs.
12, the chef's craft is not learned in his own kitchen. -To Fuller.
13, it is better to recruit a thousand skills than to recruit a skill. Down-to-earth, persistent pursuit of perfection in details.
14, French chefs are under the control of the cultural department, while China chefs are under the control of the labor department, both of which are gourmet countries, while the status of China chefs has not been improved.
15, love is more fun for life, and lust is less motivation for work.
16, there are only two kinds of people wearing white coats in the world, one is a doctor and the other is a chef.
17, regardless of more or less contact; Let the blessing never change; Life is salty or light; Let the smile last for a long time.
18, the chef is the unsung hero of creating civilization.
19, please tell me the bad places and your friends my good places.
20. Learn to be a chef first, how high the morality is and how deep the art is. Deeply study theory, be diligent in practice, be modest and prudent, and strive for perfection.
2 1, don't be idle, find something to do yourself, the opportunity lies in grasping, and success lies in hard work!
22. A cook who doesn't want to be a culinary artist is not a good cook.
23. If you can stand the test of failure, you can reap the joy of success;
24. The most creative person is the chef. Jerrod
25. Is it hard or tired to go to work? Let happiness stay in my heart forever; Whether the distance is near or far; Let the memory be treasured forever;
26. The satisfaction of diners is our eternal pursuit.
27. Honesty is the standard of communication, and bad habits are the basis of progress!
28. The concept of smelling its fragrance, eating its taste, inexhaustible food and inexhaustible taste;
29. Industry is diligent, where there is a will, there is a way. Never too old to learn.
30. Only tradition has no authenticity, things have no definite taste, cooking has no definite method, and palatability is precious. This is the truth of Sichuan cuisine innovation.
3 1, you will win if you fight hard.
32. Too many cooks can't make good dishes. -Gebir
33. Improve character and review;
34. I love white radish, and I love women like white radish.
35. Since you have chosen the career of cooking, you must love cooking.
36. There are no rotten vegetables, only rotten vegetables.
No good cook is not greedy. -Stanbridge
38. Doing more, being careful and working harder is a new starting point for career success.
39. Japanese people eat with their eyes, French people eat with their noses, Americans eat with their brains, and China people eat with their tongues.
40. There is no limit to learning. (.)
4 1, the market economy waits for no one, and it is mediocre to fight or refute. It is a sinner to miss the opportunity, and whoever fails to do it well is sorry.
42. The future is colorful, the dream is sweet, the process is arduous, and the bright hope is realized by struggle.
43, cooking one hundred satisfied with one hundred, one hundred minus one is not equal to ninety-nine!
44. Improve the dishes and subdivide them;
45. Learn from others' strengths and make up for your own shortcomings. There is no end to learning.
Chef's motto 1 The future is colorful, the dream is sweet, the process is arduous, and the good 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-in order to release grass and wolves-in order to release sheep, refuse to cook, refuse to eat, refuse to sell wild rare animals and plants-you are releasing human beings, only for the harmonious coexistence of 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.