1. 菜品即人品，好菜品出自好人品。

1. The quality of dishes reflects the character of the person; good dishes come from good people.

2. 烹饪是第一国粹，厨师为蓝领贵族。

2. Cooking is the first national essence of China, and chefs are blue-collar aristocrats.

3. 吃饱、吃好、吃健康、吃环境、吃艺术、吃文化，吃出文明来！

3. Eat to be full, eat to be well, eat healthily, eat the environment, eat art, eat culture, and eat into civilization!

4. 以闻其香，吃其味，食有尽而味无穷的理念。

4. The concept of appreciating the fragrance, savoring the taste, where the food is finite but the flavor is endless.

5. 人类中最有创造性的，当推厨师。

5. Among all humans, chefs are the most creative.

6. 有压力才有动力，有动力才有未来。

6. There is pressure to create momentum, and with momentum comes the future.

7. 只有传统，没有正宗，物无定味，烹无定法，适口者珍，就是川菜创新之真理。

7. There is tradition, but no orthodoxy; flavors are not fixed, and cooking methods are not set. What is appreciated is what suits the palate, which is the truth of Sichuan cuisine innovation.

8. 厨师一多，反而做不出好的饭菜。

8. The more chefs there are, the harder it is to make good food.

9. 我为厨生，一日为厨，一生为厨，终身学技。

9. I am a chef, one day a chef, for a lifetime a chef, and I learn skills for a lifetime.

10. 厨艺就是我们的立身之本。

10. Culinary skills are the foundation of our career.

11. 生活决定阅历，阅历改变思想，思想造就人生。

11. Life determines experience, experience changes thoughts, and thoughts shape one's life.

12. 既然选则了烹饪事业，就必须热爱烹饪。

12. Since you have chosen the culinary profession, you must love cooking.

13. 多做一点点，细心一点点，努力一点点，事业成功新起点。

13. Do a little more, be a little more careful, work a little harder, and set a new starting point for career success.

14. 无论上班是苦是累；让快乐永驻心间；无论距离是近是远；让记忆永远珍藏。

14. Whether the work is hard or tiring, let happiness reside in your heart; whether the distance is near or far, let memories be forever cherished.

15. 采人之长，补己之短，学无止境，永不停步。

15. Learn from others' strengths to compensate for your own weaknesses; learning has no limits, and we must never stop progressing.

16. 从厨有三美美食、美景、美色。

16. From the kitchen, there are three beauties: delicious food, beautiful scenery, and beautiful colors.

17. 厨师的手艺都不是在他们自己的厨房里学成的。

17. The skills of chefs are not acquired in their own kitchens.

18. 人类文明是伴随着饮食文明而进步的，厨师是创造文明的无名英雄。

18. Human civilization has progressed along with the civilization of diet, and chefs are the nameless heroes who create civilization.

19. 没有哪个好厨师是不贪吃的。

19. No good chef is not greedy.

20. 因为当真，所以优秀，没有最好，只做更好！

20. True makes you great, not the best, just better!

21. 别闲着，自己找事做，机会在于把握，成功在于努力！

21. Don't be idle, find something to do for yourself. Opportunities lie in seizing them, and success lies in hard work!

22. 世界上只有两种人配穿白大褂，一是医生，二是厨师。

22. There are only two types of people in the world who are qualified to wear a white coat: doctors and chefs.

23. 宁可一招精，不可万招会。脚踏实地、坚持不懈的追求细节的完美。

23. Better to master one technique than to know a thousand. Strive for the perfection of details with a solid and persistent approach.

24. 厨师分三种，工匠型，管理型，文化型，而文化型应该是厨师追求的最高竟界。

24. There are three types of chefs: artisanal, managerial, and cultural. The cultural type should be the highest ideal that chefs aspire to achieve.

25. 节能减排，低碳餐饮，爱厨房，爱生活！

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

26. 对师傅尊师重道、对徒弟持教传艺、对厨艺精益求精、对自己严以律己。

26. Respect and value the teacher, impart and pass on skills to the apprentice, pursue culinary excellence, and discipline oneself strictly.

27. 不以善小而不为，不以恶小而为知，技不精可教也，人不为不可教也！

27. Do not omit doing good because it is small, do not commit evil because it is small. Skill can be taught, but if a person does not act, they cannot be taught!

28. 要做一个合格的厨师必须做到多看，多学，多思，多问，多记，多做。

28. To be a qualified chef, one must practice seeing more, learning more, thinking more, asking more, remembering more, and doing more.

29. 厨德和知识则是我们的价值所在。学厨先学德，做菜先做人。

29. Virtue and knowledge are the core of our values. To learn cooking, one must first learn virtue; to make a dish, one must first be a person.

30. 入厨先洗手，上灶莫多言。

30. Wash your hands before entering the kitchen, and do not talk too much when on the stove.

31. 食客的满意是我们永远的追求。

31. The satisfaction of our patrons is our eternal pursuit.

32. 钻研理论，勤于实践，谦虚谨慎，精益求精。

32. Devote oneself to theoretical research, be diligent in practice, be modest and cautious, and strive for continuous improvement.

33. 提升菜品，细分再细分；提升人品，检讨再检讨。

33. Elevate the cuisine, refine and refine again; elevate one's character, scrutinize and scrutinize again.

34. 活到老，学到老，爱拼才会赢。

34. Live to learn, learn to the end, and only those who dare to compete will win.

35. 业精与勤，有志者事竟成。活到老学到老。

35. Skill and diligence lead to success. Those with aspirations will see their endeavors come to fruition. One should keep learning until the end of their life.

36. 学厨先学德，德有多高，艺有多深。钻研理论，勤于实践，谦虚谨慎，精益求精。

36. To learn cooking, one must first learn virtue. The higher the virtue, the deeper the skill. Devote oneself to theory, be diligent in practice, be modest and cautious, and strive for perfection.

37. 厨师是创造文明的无名英雄。

37. Chefs are the unsung heroes who create civilization.

38. 不想做烹饪艺术家的厨师不是好厨师。

38. A chef who doesn't want to be a culinary artist is not a good chef.

39. 学厨先学德，德有多高，艺有多深。

39. To become a master chef, first learn morality; the higher the morality, the deeper the art.

40. 没有做不好的菜，只有没有做好的菜。

40. There is no dish that can't be made well, only dishes that haven't been made well.

41. 既然选择了烹饪行业，就必须热爱烹饪事业。

41. Since you have chosen the culinary industry, you must love the culinary profession.

42. 交往诚一点为沟通标准，陋习除一点为进步基础！?>

42. Be sincere in your interactions as the standard for communication, and eliminate a bit of bad habit as the foundation for progress! ?>