First, Zhou Xingzhi:

Zhou Xingzhi, a master chef in China, is currently a member of the Professional Committee of Famous Chefs of China Cuisine Association, vice president and director of technical exchange department of Heilongjiang Catering Cuisine Association, and an expert of Harbin Technician College.

1 Work experience

I worked in 1975, and worked in Dongfeng Hotel and Huayanlou Hotel successively, under the guidance of China cooking master Zhang Zhibin.

1983 Harbin Northland Hotel, as the head chef.

1986 Restaurant Manager of Beihua Hotel in Heilongjiang Province.

1987 graduated from the 9-month Sichuan cuisine training course held by China Grain Bureau in Chongqing.

1993 graduated from Heilongjiang service school.

In 2002, the headmaster of Harbin Overseas Chinese Building Catering Service School was also the director of the teaching and research department of shenyang military area command 40 Branch Chef Training Center.

2, personal honor:

Silver Award in the Second Cooking Competition of Heilongjiang Province 1993.

1993 won the silver medal in the third national cooking technology competition.

In 2000, China Cooking World Competition won the gold medal for hot dishes, and won the performance prize of gauze and shredded pork inside and outside the province for many times.

Won the silver prize in the second provincial cooking technology competition. He has served as a judge of the provincial cooking technology competition for many times.

2. Zheng Shaowu:

Zheng Shaowu, male, Han nationality, 195 1 born in June, Beijing, senior culinary technician, Beijing super chef, China culinary master, national judge and inheritor of Sichuan cuisine, a master of Chinese traditional skills and skills in Beijing commercial service industry.

Character life

1, Zheng Shaowu began to learn Sichuan cuisine in the chef training class organized by Beijing No.1 Service Bureau from 197 1, and has been engaged in cooking since then.

2, 1984, obtained the national senior technician.

3. 1987 was awarded the honorary certificate of "Beijing Excellent Chef" by Beijing Cuisine Association.

4. 1988, won the excellent prize of the first Beijing cooking technology competition.

5. 1993 won the gold medal in the third national cooking technology competition for individual hot dishes.

6. After that, he obtained the technical level teaching qualification certificate of training Chinese cooking senior technicians from Beijing Labor Bureau and the senior judge of vocational and technical skill appraisal from Beijing Labor Bureau.

7. 1995 Served as a judge in Beijing Sichuan Cuisine Skills Competition. And obtained the qualification certificate of "Star Hotel Chef of National Tourism Administration" issued by Beijing Tourism Bureau and Tourism College of Beijing Union University.

3. Zhou Yuanchang:

Zhou Yuanchang, a culinary master from members of the Communist Party of China (CPC) and China, is a national senior culinary technician, an international judge of the World Cuisine Federation, a national judge of the catering industry, and a referee of the National Vocational Skills Competition.

Honors won:

1, 1987, participated in the "Shanghai Technical Business Operation Competition" and won the title of "Shanghai Technical Expert".

2. 1989 participated in the "Shanghai Cooking Exhibition Competition" and won the first place in the highest technical operation award "Excellence Award".

3. 199 1 year created Two Kinds of Mandarin Fish and Hundred Birds Show Phoenix, and won the first place in the "Shanghai Famous Chef Cooking Competition".

4. 1992 participated in the "First China Cooking World Competition" and won the second place in the city's hot dishes.

5. In the same year, "Crab Fighting Sashimi" won the gold medal in the First China Cooking World Competition and was interviewed and reported by many media.

6. 1993 participated in the International Food Expo (Osaka, Japan) on behalf of the performance group of Shanghai Catering Industry Association, and the original works "Beautiful Portugal" and "Jin Mudan" won the highest award "Special Excellence Award".

7. 1993 won the gold medal for hot dishes in the 3rd National Cooking Technology Competition. At the same time, after a comprehensive examination, he was awarded the title of "National Senior Cooking Technician".

8.65438-0994 Head coach of Shanghai Magnolia Catering Development Company. In the "First Shanghai Pudong Cooking Technology Competition", he won the first team gold medal, and four contestants won gold medals respectively.

9. In the same year, he carefully designed the work "Spring Bamboo Shoots" (a small booth), and instructed his disciples to participate in the cooking competition "Shanghai and Osaka establish a sister city 10 anniversary" (Osaka, Japan), and won the "highest creative award", which was reported by Japan Yomiuri TV, Shanghai TV and Xinmin Evening News.

10 In the same year, the first "Yuanchang Food Forest" in Shanghai catering industry was founded with the title of culinary master, which was famous and led the new trend of fashionable Shanghai cuisine.

1 1, 1996, as the executive coach of the Shanghai catering team in the 2nd China Cooking World Competition, won the first gold medal in the team competition, and four players won the gold medals respectively.

On 12 and 1997, Zhou Yuanchang was awarded the title of "Shanghai Excellent Technician" by Shanghai Labor Bureau, Shanghai Economic Commission, Shanghai Federation of Trade Unions and Shanghai Committee of the Communist Youth League.

13 and 1999, Shanghai Municipal Commission of Commerce and Shanghai Municipal Commission of Commerce awarded Zhou Yuanchang the "Shanghai Business Education Garden Award".

14, 1999 as the coach of Shanghai team in the 4th National Cooking Technology Competition, and achieved excellent results.

15, 200 1 was selected as the China Celebrity Chef Festival and China Outstanding Person Festival. He was hired as a judge of the "New Asian Cup" cooking invitational tournament.

16, in 2002, Zhou Yuanchang was awarded the title of "China Chef" by China Business Federation and China Cuisine Association, and was hired as the national restaurant industry judge and the judge of Shanghai Famous Cuisine Exhibition.

17, led his disciples to participate in the 4th China Cooking World Competition (Malaysia), and won the 1 special gold medal and three gold medals, and won the first place in the team Saite gold medal.

18. In 2003, Shanghai Municipal Commission of Commerce, Shanghai Tourism Management Committee, Shanghai Cuisine Association and Shanghai Hotel Association awarded the first Shanghai First Champions Cup and Young and Middle-aged Cooking Elite Award.

4. Xie Changyong:

Xie Changyong, a native of Mianyang, Sichuan, was born in 1972. He is a master chef in China, a famous chef in China, a celebrity Chinese restaurant, a master chef in food carving, a national senior culinary technician and a world celebrity culinary master. He served as a judge of China-Korea International Cooking Grand Prix and an expert judge of China Catering Elite Association.

gain distinction

1. Attended the 12th China Chef Festival and won the Golden Chef Award; Participated in the Third National Food Festival and won the China Famous Cuisine Award; And won the "2004 China Executive Chef Achievement Award" in the third Oriental Food International Grand Prix.

2. Norwegian Seafood Cup was appointed as the producer of the 3rd Oriental Food International Grand Prix. In the same year, he was awarded the title of "Famous Chef of Food Sculpture" and joined the "Professional Committee of Food Sculpture". In 2005, he was awarded "China Contemporary Famous Chef" and "China Famous Chef" and "Master" level. [Photo] In 2006, it was listed as "Approaching Contemporary Masters" by the China Century Collection Organizing Committee and the World Federation of Returned Overseas Chinese.

3. At the end of 2006, China Pioneer, a large-scale historical document, was included by China News Culture Promotion Association. Sichuan Xiangchu Management Co., Ltd. was established in 2006. In 2007, it was included in the large-scale series Light of Celebrities, and was awarded the title of "World Famous Chef" by the expert committee of the World Celebrity Management Institute and the "World Celebrity Medal" by the World Celebrity Qualification Appraisal Committee.

5. Zhang Changyi:

Zhang Changyi, member of the Standing Committee of Famous Chefs Professional Committee of China Cuisine Association and director of Hebei Workspace, is currently the chairman of Qinhuangdao Fulinmen Hotel Co., Ltd. and was named "National Outstanding Entrepreneur in Catering Industry" by China Cuisine Association.

1, cooking research:

(1) On the basis of many years of practical experience, Zhang Changyi wrote two papers, Understanding of Steam Propagation and Talking about the Blending of Cuisine Colors, which were published in Hebei Cooking Journal, Food Culture Weekly and Qinhuangdao Food Magazine respectively.

(2) Zhang Changyi's personal achievements have been published in the media such as Catering World, Celebrity Chef and Qinhuangdao Daily, and broadcast on Qinhuangdao TV.

(3) In 2009, Zhang Changyi published The Essence of Chef China's Works.

2. Honors won:

(1) Zhang Changyi has won many honorary titles such as provincial and municipal model workers and provincial outstanding young entrepreneurs.

(2) Zhang Changyi has been invited by China Cuisine Association, Provincial Cuisine Association and TV station for many times as a judge of national, provincial and municipal cooking competitions.

(3) Wang Yang Lou Catering Co., Ltd., an enterprise managed by Zhang Changyi, won the honorary titles of China Famous Store, National Green Catering Enterprise, Top 30 Enterprises in Hebei Province, A-class Food Hygiene Hotel in Hebei Province, and Integrity Unit in Hebei Province.

(4) Zhang Changyi won the National Best Management Achievement Award for the catering industry.

(5) In 2007, Zhang Changyi was named "National Excellent Entrepreneur in Catering Industry" by China Cuisine Association.

6. Liu Jingxian:

Liu Jingxian, Chief Consultant of China Cuisine Association, Director of China Cuisine Association, Deputy Director of China Cuisine Association's Celebrity Chef Professional Committee, China first-class culinary master, international culinary art master, national senior culinary technician, national-level judge and international-level judge of catering industry. Now he is the general manager of Gongwangfu Hotel in Shenyang Presidential Palace.

From 65438 to 0963, he studied in Shenyang Training Course for Chinese and Western Senior Chefs, and successively studied under famous chefs such as Wang Futing, Tang Keming, Ren, Liu and so on.

1983 represented Liaoning team in the first national cooking competition and the national technical performance appraisal meeting. Four famous dishes, such as Orchid Bear's Paw, Prince and Dancer, won the first national cooking competition in one fell swoop, ranking first among the top ten famous chefs in China, and Liaoning cuisine rose suddenly, which was called the first person to promote Liaoning cuisine.

In April, 1984, he was invited to perform the Champion Chef's Banquet at Beijing Tower Hotel in Hong Kong, which was a complete success and won wide acclaim.

Since 1984, it has been continuously rated as "model worker" in provinces and cities and "model worker in national tourism system".

1990 was awarded "National Excellent Manager" and "National May 1st Labor Medal".

1992 went to Singapore to participate in the cooking performance of China Shenyang Week, and won the praise of "Liaoning cuisine is the best in the world, and the emperor's taste is really delicious".

1993 was awarded as "National Model Worker of Commercial System".

The "Ming Lu Banquet" developed by Liu Jingxian won the Best Banquet Award, Special Design Award and the first prize of Shenyang Association for Science and Technology in the first cooking competition in Shenyang.

1999, the "Man-Han Banquet" designed and presided over in the joint meeting of Chinese mayors' meeting was unanimously praised and praised by the mayors attending the meeting.

In 200 1 year, he was invited to Taiwan Province Province to attend the China Cooking Exhibition and perform the Luming Literature Banquet. He won the Jinding Award, which caused a great sensation in Taiwan Province Province. Known as the "God of Food in China", he was hired as a visiting professor by Kaohsiung Food Tourism College. In the same year, he was awarded the Cooking Magician Award by the American International Chinese Food Association.

200 1 was awarded the title of "China Chef" and "National First-class Judge" by China Municipal Bureau of Domestic Trade, becoming a model of a generation of chefs, and was also awarded the title of "Chef" in the city.

Baidu Encyclopedia-Zhou Xingzhi

Baidu Encyclopedia-Zheng Shaowu

Baidu Encyclopedia-Zhou Yuanchang

Baidu encyclopedia-Xie Changyong

Baidu Encyclopedia-Zhang Changyi

Baidu Encyclopedia-Liu Jingxian