Classic sentences of chef's understanding of life

Classic sentences of chef's perception of life:

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

2. Human civilization is progressing with food civilization, and chefs are unsung heroes who create civilization.

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.

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

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

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

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

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

9. 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.

10. Only tradition, no authenticity, no definite taste and no definite cooking method, palatability is precious. This is the way of dish innovation.

1 1. It is never too old to learn, and you will win if you love to fight.

12. Learn to cook first, how high the morality is and how deep the art is.

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

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

15. The satisfaction of diners is our eternal pursuit.

16. Market economy waits for no man. If you don't fight and refute, you are a mediocre person. If you miss the opportunity, you are a sinner. If you don't do it well, you are sorry for anyone.

17. Since you have chosen the cooking industry, you should love cooking.

18. proficiency is not as good as proficiency. Down-to-earth, persistent pursuit of perfection in details.

19. Only when there is pressure can there be motivation, and only when there is motivation can there be a future.

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