1. Guan Pengzhi's title: national technician, judge of provincial labor department. Specialty: hot dishes, hotel management. Brief introduction of the famous teacher: former head chef of Guizhou Hotel. His works were shown on CCTV Spring Festival in 1986, and were shown on Chinese Channel of Hong Kong Satellite TV twice. He has 51 years of working experience, and he has achieved considerable accomplishments in hot and cold dishes. Editor and expert member of China Famous Cuisine Grand Ceremony, won the "Best Red Case Chef" in the first city chef contest in 1983 and the "Guiyang Best Flavor Gold Award" the following year.

2. Zhang Yi's professional title: member of China Cuisine Association, appraiser of national vocational skills appraisal. Brief introduction of the famous teacher: I used to be the chef in Changsha Hotel and the chef in Chongqing Huatian Hotel. At the end of 2116, I participated in the first creative food competition and won the first prize.

3. Wu Houzhong's title: Senior Chinese Cooker, Director of Guizhou Guizhou Guizhou Cuisine Research Center Honors: In 2111, he won the gold medal of Chinese cooking hot dishes in Guiyang Division of the Third National Hotel Industry Vocational Skills Competition. The Chinese chef who worked in Jiangsu Jinhai Huada Hotel is particularly good at the production of Guizhou cuisine and the innovative research and development, carving and cold-mixing of dishes.

4. Liu Fangping has been engaged in the catering industry for many years, and now works as a professional teacher in Guiyang new oriental cooking College. In practice teaching, especially the new school of Guizhou cuisine, Guizhou cuisine has its own unique views and rich teaching experience.

5. Jiang Hai's title: food carving, a national technician. Honor: He once held important positions in hotels in Henan and Sichuan, and was good at Sichuan cuisine, hot pot, cold-fighting, sculpture, etc. He has a unique view on cooking, and organically combines cooking, art and fashion to form a unique style.

6. Lei Shuxiu's title: Senior Cooker, National Appraiser. Honor: 1998-1999 Kitchen Supervisor of Huaxi Xiangjiang Mingqiu Hotel; 1999-2111 Chef of Sha Ou Restaurant; Chef of Huaxi Hotel from 2111 to 2111; 2111-2112 Head Chef of Tangren Food Street; 2112-2113 Executive Chef of Tianwaitian Restaurant. Good skills: Sichuan, Guizhou and Austria cuisine production and development, won the gold medal in the Youth Workers' Competition, the first prize in the team competition, the first prize in the mid-range tour package and other titles.

7. Terry Tang's title: Senior Cooker, National Appraiser. Honors: 1998-1999 students of Guiyang Vocational Education Center; 1999-2111 No.2 Boiler of Guiyang Dafuhao Restaurant; 2111-2112 Bijie Hotel Head Furnace; 2112-2115 Executive Chef of Honglilai Restaurant; 2115-2117 Chef of Jinqiao Hotel. Good skills: Sichuan, Guizhou and Austria cuisine production and development, won the gold medal in the Youth Workers' Competition, the second prize in the team competition, and the mid-range tourism package creativity award.

8. Introduction of Zhou Renping: He worked as a chef in Queen Hotel, Zhuyuan Restaurant and Chai Cai Hotel in Guiyang, and served as an executive chef in Red Restaurant. In 2113, he was awarded the title of "culinary master" by the Department of Commerce. He has deep attainments in Guizhou cuisine and has been invited to give lectures and give performances at home and abroad for many times, promoting China's food culture in Hong Kong and Macau.

9. Brief introduction of Song Jisong: He has been a chef in Anhui Hotel for more than 21 years, and served as a chef in New Century Hotel. Since he started teaching in 1997, he has been engaged in cooking teaching and research in Anhui, Nanjing and Guiyang for more than ten years, and has rich theoretical teaching and practical experience, and participated in the arrangement of school textbooks. Won the title of "advanced worker" for many years, and won the special gold medal in the "Iraq Cup" finals.

11. Introduction to Long Dawei: He once worked as a chef in Queen Hotel, Haihua Hotel, Louwailou Hotel and Longgang Hotel, and won the gold medal in the first "Yinyi" Cup Cooking Competition for group and individual hot dishes. Articles are often published in books, periodicals, newspapers and other media. He has been invited to give lectures and give performances at home and abroad for many times, and once represented Guizhou Province in the Macau Food Festival and won the group gold medal. Since teaching in 2111, he has been rated as "excellent teacher" for many times and has rich teaching experience.

11. Introduction of Zhu Jiayue: He worked as a chef in Chengnan Hotel in Hefei, Anhui Province. Chef of Fulaishun Hotel, Hefei City, Anhui Province; "Wangshan Hotel" in Hangzhou, Zhejiang Province is the head chef; Chef of Wan You Hotel in Hefei, Anhui Province; Chef of Broadway Hotel in Guangzhou, Guangdong Province; Hefei City, Anhui Province "Le Shansheng: Executive Chef in the Food and Beverage Department. He has been rated as an excellent teacher for many times and is currently the elite professional class teacher of our chef.

12. Brief introduction of Hu Qiusheng: He once worked as the executive chef of Tiantian Home Cooking Chain Store in Liupanshui, Guizhou Province, the executive chef of Magic Hotel in Anshun, Guizhou Province, and the executive chef of Tiantian Home Cooking Chain Store in Liupanshui, Guizhou Province, and the executive chef of Guest House in Guizhou Province. He has won many national awards, and in May 2115, he won the gold medal of the Zhanwang Cup team and the gold medal of the individual sculpture competition. In May 2111, he won the "Carving Champion" in Guiyang Division of National Hotel Industry; In June, 2111, he won the National Hotel Finals, the "Special Gold Award" in sculpture and the title of "Top Ten Sculptors" in the national hotel industry. He is currently a stunt sculpture teacher in our college.

13. Brief introduction of Zhou Jianqiang: He once worked as a full-time food carving teacher in Chengdu Rongcheng Hotel, served as the director of cold dishes and dish design in Chengdu Tianao Hotel, the export director of cold dishes in Xi 'an Renju restaurant chain, and the director of cold dishes in Beijing Great Wall Hotel. He has deep attainments in sculpture and sugar art, and once won the first prize in the finals of Chinese chefs in Chengdu Million Worker Skills Competition; The third national skills competition won the special gold medal in sculpture group and the gold medal in team competition. Many times to explain carving skills throughout the country.

14. Brief introduction of Xie Guangqi: member of China Cuisine Association and appraiser of national vocational skills appraisal. Once worked as a chef in Hefei New Guangzhou Hotel, Anhui Province; Anhui International Hotel serves as a chef. At the end of 2116, he participated in the first creative food competition in Anhui and won the first prize.

15. Introduction of Xie Xinyou: He worked as a chef in Chengdu Jinhan Hotel, Lhasa North Hotel, Shanghai Bailemen New Concept Sichuan Restaurant and Beijing Xiangxiang Restaurant. Proficient in fine Sichuan and Guangdong cuisine, good at making Yan, Bao and wing.

16. Brief introduction of Wu Xi: He has been engaged in baking for more than 11 years. He has worked in hotels in Beijing and Shanghai. In 2114, he served as the chef of West Point in Chris, Shanghai. Since he has been teaching West Point for 6 years, he has his own unique views on the teaching of West Point, especially good at making bread cakes and various special snacks.

17. Hu Huajun's brief introduction: Team gold medal of "Zhanwang Cup" national cooking competition, and hot dish gold medal of individual competition; Gold medal for hot dishes in individual competition of "Waterfall Cup" national cooking competition. Duyun city Guanlanxuan Resort is the chef; Anshun Zhen' an Haihua Restaurant is the chef; Guiyang never tires of eating and serving as a chef. With rich teaching experience, he is currently a Sichuan cuisine teacher in the practical class of our college.

18. Brief introduction of Luo Biao: He has been engaged in the catering industry for 21 years, and now he works in Guiyang Family Travel Co., Ltd. as the executive chef of Siheyuan. Won the gold medal in individual competition in the first waterfall cup competition in Guizhou province, and the cup was awarded the title of "Excellent Chef in Guizhou Province". In practice teaching, especially the new school of Guizhou cuisine, the special dishes of Guizhou cuisine have their own unique opinions.

19. Brief introduction of Wang Bingui: He once worked as the director of dim sum department of Guizhou Hotel, the chef of dim sum department of Guangzhou Tianlong Hotel, Guangzhou White Swan Hotel and Guangzhou Garden Hotel, and the general manager and chef of bakery of Guizhou Aviation Food Co., Ltd.. Now Guizhou Qianfu Pastry Factory is a production consultant. In 1998, he won the gold medal in the 4th Guangdong Cooking Competition, in 2112, he won the senior baker of the All-China Federation of Industry and Commerce, and in 2115, he won the gold medal in the National Zhanwang Cup Accompaniment Competition. Especially good at making Chinese and western food and special snacks.

21. Brief introduction of He Taogui: He has been engaged in cooking for more than ten years, and has served as the chef in Guizhou Hotel, Huaxi State Guesthouse, Gui Oak Hotel and Zhongshan Shiqi Hotel. I have hosted many national leaders' banquets. In 2113, he won the gold medal in the first "Yinyi" Cup Cooking Competition, and in 2116, he won the gold medal in the "Waterfall Cup" Cooking Competition in Guizhou Province. Especially proficient in the production of Guizhou cuisine.

21. Brief introduction of Gu Jialin: He once worked in the "Wuhuan Restaurant" in Guiyang as the executive chef; Huaxi District, Guiyang City: "Tianyi Hotel" work, chef; Anshun City, "Yan 'an Hotel" work as a chef; Anshun City, "safflower lang Restaurant" work as a chef. In the practice teaching, I explored my own unique teaching concept, published articles in cooking magazines many times, and won the individual Saite Gold Award in the "Trade City Cup" cooking competition in Anshun City in 2118.