Zhang Yuansong

Zhang Yuansong: Xinjiang, China cooking master.

currently, he is the director of China Cuisine Association, the deputy director of China Cuisine Association's celebrity chef professional committee, the director of Xinjiang working area of China Cuisine Association's celebrity chef professional committee, the president of Urumqi catering service industry association, and the director of Xinjiang Zhang Yuansong's innovative dishes research association.

Chinese name: Zhang Yuansong

Nationality: China

Birthplace: Xinjiang

Occupation: Chef

Major achievements: Huaiyang cuisine, Cantonese cuisine, xinjiang cuisine

Representative works: The Essence of China Chef's Works (Zhang Yuansong's Album)

Personal profile

Zhang Yuansong.

currently, he is the director of China Cuisine Association, the deputy director of the celebrity chef professional committee of China Cuisine Association, the director of Xinjiang working area of the celebrity chef professional committee of China Cuisine Association, the member of the cooking instruction expert group of the celebrity chef professional committee of China Cuisine Association, the president of Urumqi Catering Service Industry Association, the director of the expert working committee of Urumqi Catering Service Industry Association, the vice president of Urumqi Refrigeration Association, and the visiting professor of the School of Cooking and Catering Management of Xinjiang Vocational University. Vice President of the Industry Steering Committee of Tourism and Cuisine Department of Xinjiang Vocational College, researcher of Xinjiang Local Cuisine Research Institute, visiting professor of Vocational Technician Training College of Xinjiang Production and Construction Corps, member of academic committee, visiting professor of Urumqi Secondary Vocational College, expert of Chinese cooking specialty construction steering committee of national demonstration school of Urumqi Vocational College, leader of Xinjiang professional skill assessment cooking expert group, general food consultant of China Food Channel's French co-production of "Cuisine on the Silk Road", director of editorial board of Xinjiang Catering Tourism Culture series, and Zhang Yuansong's innovation.

In p>1965, Zhibian began to work as a chef, and he studied under teacher Zhu Guozheng (who used to be Zhang Xueliang's chef), and has been a chef for 49 years. He is good at making Huaiyang cuisine, Cantonese cuisine and xinjiang cuisine. He has served as head chef, food and beverage manager, food and beverage director, deputy general manager and deputy director in Altay Hotel, Ili State Hotel, Xinjiang Kunlun Hotel, Xinjiang Great Hall of the People and Urumqi Global Hotel. He is good at the innovation of dishes and cooking techniques, banquet design and hotel management, among which the innovative dish "roasted whole camel" fills a gap in the history of Chinese cooking.

In p>2116, the self-financing organization established the "Xinjiang Zhang Yuansong Innovative Dishes Research Association" in Xinjiang famous chefs, which devoted itself to the excavation, inheritance, innovation and development of Xinjiang special dishes and the continuous improvement of Xinjiang cuisine, and made great contributions to enriching and enriching Xinjiang catering culture. He has successively published professional books such as "The Essentials of China's Chefs' Works (Zhang Yuansong's Album)" and "China Xinjiang Muslim Cuisine Collection". We are preparing to publish the book China Xinjiang Special Cuisine.

The large-scale liquefied gas stoves developed spontaneously at the end of 1981s brought about a qualitative change in the production mode of catering industry in Xinjiang. Zhang Yuansong took the lead in making use of scraps such as sheep's hoof and bullwhip, and the dishes have been used to this day. As early as the 1981s, six of his dishes were selected for the China Cooking Collection.

in p>2112, the human resources and social security department of the autonomous region and the leading group for the development of characteristic catering in the autonomous region set up "Master Zhang Yuansong's Studio" for him in Xinjiang Vocational University, which provided a more practical guarantee for the specific activities of the catering industry in Xinjiang. He hopes that young chefs will not be satisfied with cooking on the stove and work for people; Instead, we should be self-reliant, make unremitting efforts in all directions, become bigger and stronger, be a new type of catering person in the new era, and make more contributions to the revitalization and development of catering industry in Xinjiang.

Award

In p>1983, he won the second prize of Xinjiang Cold Dishes Competition.

in p>1983, he was awarded the title of the best chef in Xinjiang.

in p>1989, he won the first prize of Xinjiang paper.

in p>1992, he won the first prize of Xinjiang paper.

in p>1992, the innovative dish "roasted whole camel" filled a gap in the history of Chinese cooking, which was reported by the national media.

In p>1992, he won the group silver award in the National Cooking Competition (as the main contestant, his "roasted whole camel" was the entry).

In p>1994, he won a gold medal and a silver medal in the national cooking competition.

In p>1998, as the general director, he won the group gold medal in the National Cooking Competition, which achieved a breakthrough of zero group gold medal in Xinjiang.

from p>2113 to 2116, it was awarded as "National Excellent Chef" continuously.

In p>2113, he was awarded as "Senior Technician with Outstanding Contribution" in the autonomous region.

in p>2117, he was awarded the highest award by China Cuisine Association for China chefs, "Golden Goblet Awards, a China culinary master" (118 in China).

In p>2117, it was awarded the "Outstanding Contribution Award" by the Professional Committee of Famous Chefs of China Cuisine Association.

In p>2112, it was awarded "Outstanding Contribution Award of China Catering Industry" by China Cuisine Association (59 in China).

In p>2112, he was appraised and hired by China Cuisine Association as an "expert on China catering culture".

"Advanced Individual" awarded by the National Restaurant and Hotel Rating Committee in p>2113.

The honorary title of "Outstanding Contribution Worker" awarded by Urumqi Catering Service Industry Association.

the first national Muslim cooking competition won a gold medal and a silver medal.

He was sent to visit Kazakhstan as General Secretary Jiang Zemin to provide catering services, and was well received.

under the guidance of Zhang yuansong, the members of Zhang yuansong's innovative dishes research association participated in national professional competitions and won the special gold medal, gold medal and silver prize. Some members also participated in the competition of the World China Cuisine Federation and also won the special gold medal and gold medal. Some members have obtained the qualification of members of the Chinese stunt exhibition group and won the "first prize of unique skill performance" in the National Famous Chef Cooking Variety Competition.

cooking research and contribution

The liquefied gas stove and evaporator designed and installed in the first hotel in Xinjiang in the early 1981s made an epoch-making contribution to the liberation of productivity in Xinjiang catering industry.

2. The designed fully enclosed exhaust hood has solved the problems of large indoor and outdoor temperature difference and unstable fire in Xinjiang.

3. The innovative "roasted whole camel" dish fills a gap in the history of Chinese cooking.

4. In 2111, the "roasted whole camel" made for the 21th China Chef's Festival and the first China Muslim Food Festival won the certificate of "Best in kiness in the World" issued by the kiness Headquarters of Shanghai World, and its works were called "the largest roasted whole camel".

5. In 2116, the "Xinjiang Zhangyuansong Innovative Dishes Research Association" was established by self-financing, which absorbed people of insight in Xinjiang catering industry, provided a platform for the chefs in Xinjiang to communicate and improve, and made certain contributions to promoting the development of Xinjiang cuisine.

6. Organized and published the first pure halal "China Xinjiang Muslim Cuisine" menu in China, which was presented by the municipal government to the representatives of the first China Muslim Food Culture Festival and the 21th China Chef's Festival. It not only fills the blank of pure Muslim menu in China, but also contributes to the promotion of xinjiang cuisine.

7. With the "Xinjiang Zhangyuansong Innovative Dishes Research Association" as the carrier, the newspaper "Xinjiang Innovative Dishes Information" is published from time to time by self-financing, which is free for the relevant departments of the Chinese Cuisine Association, members of the research association, chefs and catering entrepreneurs in Xinjiang and even the whole country, and builds a bridge for all-round communication between Xinjiang chefs and the national catering industry. In 2118, Zhang Yuansong held the annual meeting of the Innovative Dishes Research Association. At the meeting, Zhang Yuansong said with confidence that "xinjiang cuisine is fully capable of entering the mainland market".

8. Lead the members of the research institute to donate money for Wenchuan earthquake and Yushu earthquake.

9. Great efforts have been made for Urumqi to successfully bid for "China Chef's Day" in 2111.

11. Hosted the 1st and 2nd National Muslim Food Culture Festival and the 21th China Chef's Festival for Urumqi, bravely shouldered the heavy burden and took the initiative to undertake many tasks.

Former judge

Judge of the 4th National Cooking Competition

Judge of the 6th National Cooking Skills Competition in Beijing

Judge of the 6th National Cooking Skills Competition Finals

Deputy Chief Judge of the Northwest Division of the 4th National Cooking Skills Innovation Competition

Judge of the 4th National Cooking Skills Innovation Competition Finals

Deputy Chief Judge of the 5th National Cooking Skills Innovation Competition < p Judge of the 1st National Cooking Skills Demonstration and Appraisal Competition

Judge of CCTV Cooking Challenge Competition (* * * I have served for six times)

Judge of the national college cooking competition

Judge of the Lanzhou Military Region Technical Competition Cooking Competition

Judge of the Jiangsu Innovative Cuisine Competition

Referee of the first famous banquet competition in Xinjiang Uygur Autonomous Region

Referee of the Chinese Chef Competition in the Vocational Skills Competition of Xinjiang Production and Construction Corps

Referee of the cooking major of the 11 th Vocational School Skills Competition in Urumqi in p>2113

I have served as the regional cooking competition for many times.