Zhang: China is a great cook in Xinjiang.

He is currently the director of China Cuisine Association, the deputy director of the famous chef professional committee of China Cuisine Association, the director of Xinjiang working area of the famous chef professional committee of China Cuisine Association, the president of Urumqi catering service industry association, and the director of Xinjiang Zhang Innovation Cuisine Research Association.

Chinese name: Zhang

Nationality: China.

Place of birth: Xinjiang

Occupation: cook

Main achievements: Huaiyang cuisine, Cantonese cuisine and xinjiang cuisine.

Representative works: the essence of chef China's works (an album)

Personal profile

Zhang: Xinjiang native, China culinary master, national culinary senior technician, world Chinese food judge, national first-class judge, judge of national vocational skills competition, national catering industry appraiser, national restaurant hotel appraiser, and China catering culture expert.

At present, he is a director of China Cuisine Association, deputy director of China Cuisine Association's celebrity chef professional committee, director of Xinjiang working area of China Cuisine Association's celebrity chef professional committee, member of cooking guidance expert group of China Cuisine Association, president of Urumqi catering service industry association, director of expert working committee of Urumqi catering service industry association, vice president of Urumqi Refrigeration Association, and visiting professor of College of Cooking and Catering Management of Xinjiang Vocational University. Vice President of Industry Steering Committee of Tourism and Cuisine Department of Xinjiang Vocational College, researcher of Xinjiang Local Cuisine Research Institute, visiting professor of Vocational Technician College of Xinjiang Production and Construction Corps, member of academic committee, visiting professor of Urumqi Secondary Vocational College, expert of China Cuisine Specialty Construction Steering Committee of National Demonstration School of Urumqi Vocational College, leader of Xinjiang Vocational Skills Examination Cooking Expert Group, chief food consultant of French co-production of "Cuisine on the Silk Road" by China Food Channel, director of editorial board of "Xinjiang Catering Tourism Culture Series", Zhang Innovation.

From 65438 to 0965, Zhibian began to cook, studying under Zhang Xueliang's former chef Zhu, and worked as a chef for 49 years. He is good at cooking Huaiyang cuisine, Cantonese cuisine and xinjiang cuisine. He has served as chef, catering manager, catering 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, in which the innovative dish "roasted whole camel" fills a gap in the cooking history of China.

In 2006, the famous chefs in Xinjiang were organized by self-financing to set up "Xinjiang Zhang Innovation Cuisine Research Association", which devoted itself to the excavation, inheritance, innovation, development and continuous improvement of Xinjiang cuisine and made great contributions to enriching and enriching Xinjiang catering culture. He has published several professional books, such as China Chef's Works (1 Album) and China Xinjiang Qingzhen Cuisine Collection. We are preparing to publish the book China Xinjiang Special Cuisine.

In the late 1980s, a large-scale liquefied gas stove was developed spontaneously, which made a qualitative change in the production mode of catering industry in Xinjiang. Zhang took the lead in using scraps such as sheep's hoof and bullwhip, and the dishes are still in use today. As early as 1980s, six of his dishes were selected into China's cooking collection.

20 12 the department of human resources and social security of the autonomous region and the leading group for the development of characteristic catering in the autonomous region set up "Master Zhang's Studio" for him in Xinjiang Vocational University, which provided 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, but will 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 the catering industry in Xinjiang.

Bonus; prize

1983 won the second prize of Xinjiang cold dish competition.

1983 was awarded the title of the best chef in Xinjiang.

1989 won the first prize of Xinjiang paper.

1992 won the first prize of Xinjiang paper.

The innovative dish "Roasted Whole Camel" made by 1992 filled a gap in the cooking history of China and was reported by the national media.

1992 won the group silver award in the national cooking competition (as the main contestant, his "Roasted Whole Camel" is the entry).

1994 won a gold medal and a silver medal in the national cooking competition.

1998 served as the general director and won the team gold medal in the national cooking competition, achieving a breakthrough in the zero team gold medal in Xinjiang.

From 2003 to 2006, he was successively rated as "National Excellent Chef".

In 2003, he was named "Senior Technician with Outstanding Contribution" in the autonomous region.

In 2007, he was awarded the highest award of China Chef "Golden Cup Award of China Chef" by China Cuisine Association (domestic 108).

In 2007, he was awarded the "Outstanding Contribution Award" by the Professional Committee of Famous Chefs of China Cuisine Association.

20 12 was awarded "Outstanding Contribution Award of China Catering Industry" by China Cuisine Association (59 in China).

20 12 was appraised as "China catering culture expert" by China Cuisine Association.

20 13 "advanced individual" awarded by the national catering hotel rating Committee.

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

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

He once provided catering services for General Secretary Jiang Zemin's visit to Kazakhstan and was well received.

Under the guidance of Zhang, members of Zhang Innovation Cuisine Research Association participated in national professional competitions for many times and won the gold, gold and silver prizes. Some members also participated in the competition of the World China Cuisine Federation and won special gold medals. Some members obtained the membership of China stunt troupe, and won the first prize of stunt performance in the National Famous Chef Cooking Variety Competition.

Cooking research and contribution

1, the first liquefied gas stove and evaporator designed and installed in Xinjiang in the early 1980s made an epoch-making contribution to liberating the productivity of catering industry in Xinjiang.

2. Fully enclosed exhaust hood, which solves the problems of large indoor and outdoor temperature difference and unstable fire in Xinjiang.

3. Innovative "roasted whole camel" dishes filled a blank in the cooking history of China.

4.20 10 The "roasted whole camel" made for the 20th China Chef's Festival and the 1st China Muslim Food Festival won the certificate of "the best roasted whole camel in the world" issued by Shanghai World Bull and Lion Headquarters, and its works were called "the largest roasted whole camel".

5. In 2006, the "Xinjiang Zhang Innovation Cuisine Research Association" was established by self-financing, which absorbed people of insight in Xinjiang catering industry, provided a platform for Xinjiang chefs to exchange and improve, and made certain contributions to promoting the development of Xinjiang cuisine.

6. Organized and published the first menu of pure halal "China Xinjiang halal food" in China, which was presented by the municipal government to the representatives of the first muslim food Cultural Festival in China and the 20th 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 Zhang Yuansong Innovative Dishes Research Association" as the carrier, the newspaper "Xinjiang Innovative Dishes Information" is published irregularly with self-raised funds, which provides free reading for the relevant departments of China Cuisine Association and Famous Chefs Committee, members of the research association, chefs and catering entrepreneurs in Xinjiang and even the whole country, and builds a bridge of all-round communication between Xinjiang chefs and China catering industry. In 2008, Zhang held the annual meeting of Innovative Cuisine Research Association. At the meeting, Zhang confidently stated that "Xinjiang cuisine is fully capable of entering the mainland market".

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

9. Great efforts have been made for Urumqi to successfully bid for the 20 10 "China Chef Festival".

10. Hosted the first and second national Muslim food culture festivals and the 20th China Chef's Festival, bravely shouldered heavy burdens and took the initiative to undertake many tasks.

The trial work I have done.

Judges of the 4th National Cooking Competition

Judges of Beijing Division of the 6th National Cooking Skills Competition

The final judges of the 6th National Cooking Skills Competition.

Deputy head of the evaluation team of the Northwest Division of the 4th National Chinese Food Skills Innovation Competition.

The final judges of the 4th National Chinese Food Skills Innovation Competition.

Deputy Judge of the 5th National Chinese Food Skills Innovation Competition.

Judges of the National Chinese Famous Snacks Selection Campaign

Judges of the First National Cooking Skills Demonstration and Appraisal Competition

Judges of CCTV Cooking Challenge (serving six times)

Judges of the National College Cooking Competition

Judges of Lanzhou Military Region Technical Competition Cooking Competition

Judges of Jiangsu Innovative Cooking Competition

Referee of the First Famous Banquet Competition in Xinjiang Uygur Autonomous Region

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

20 13 Urumqi 1 1 culinary professional judge of vocational school skills competition

He has served as the chief referee, referee and referee for many times in the cooking contest of the autonomous region, the vocational skill contest, the Xinjiang trial contest of the national contest, the famous shops, the famous dishes and snacks commendation contest and the prefecture cooking contest.