1. The chef didn't learn the craft in his own kitchen. -To Fuller.

The chef's skill lies in the knife. -To Fuller.

3. Tailors make people and chefs cook. -Bulwer

The most creative person is the chef. Jerrod

No good cook is not greedy. -Stanbridge

6. Too many cooks can't make good dishes. Gaby

7. The dishes are upgraded, subdivided and subdivided;

8. Improve personality and review;

9. Learn from others' strengths, make up for your own shortcomings, and learn endlessly and never stop;

10. No matter whether the contact is less or more; Let the blessing never change; Life is salty or light; Let the smile last for a long time.

1 1. The concept of smelling its fragrance, eating its taste, inexhaustible food and inexhaustible taste;

12. "Take people by cooking, and serve them by cooking."

13. I am a cook, a cook for a day, a chef for life, and I will learn skills all my life:

14. People have no me, people have me, and people are superior; People turned to me;

15. The most important quality of a chef is punctuality; This is also a requirement for guests.

16. It is impolite for those punctual guests to wait too long for unpunctual guests.

17. If a person invites friends to dinner and doesn't pay attention to preparing food for others, such a person doesn't deserve friends.

18. The hostess is responsible for the quality of coffee and the host is responsible for the quality of drinks.

19. The purpose of entertaining guests is to ensure that they are happy during their stay in your home.

A cook is a person who takes cooking as his profession and cooking as his main job. The profession of chef appeared very early, and there were full-time chefs in slave society. With the continuous improvement of social material civilization, the chef profession is also developing, and the number of full-time chefs is expanding. According to relevant statistics, at the beginning of the 20th century, the number of chefs in the world has grown to tens of millions. China is known as the culinary kingdom of the world, and the strength and quantity of chefs are second to none.