International cooking master - Ma Xinyong (certificate registration number HK0852645) When it comes to Ma Xinyong, everyone who knows him will mention his diligence and perseverance.

Seeing his many medals and certificates, we know that they are all testimony to his many years of hard work.

Ma Xinyong's fame may not be as quick or as lucky as that of some chefs, but he is not a person who is in a hurry to become famous.

Therefore, I never publicized my fame too much, but relied on my own diligence to make my way along the way.

Ma Xinyong, who loves the catering industry, studied his cooking skills steadily after learning to cook.

He stood out in the 1996 Zhenjiang Chinese Cooking Youth Competition and won first place. He was awarded the title of "Top Ten Famous Chefs" in Zhenjiang City and the title of "Technical Expert" in Zhenjiang City.

In the following years, through various competitions, I continued to hone myself, constantly tested myself, constantly looked for my own shortcomings, and then competed, constantly innovated, and continuously deepened my technical skills.

In 1997, he participated in Zhenjiang City's "Golden Autumn Food Festival" and won the first prize for cold dishes and the second prize for hot dishes; in 1998, he participated in the 3rd Jiangsu Province Cooking Competition and won individual silver medals and group or bronze medals; in 1999, he participated in the National Fourth Cooking Festival

Won a silver medal in the competition; in 2001, he participated in the first international cooking competition of Oriental Cuisine and won one gold and one bronze; in 2002, he participated in the Hong Kong "Chinese Cuisine" Cup Seafood Competition and won a gold medal; in 2002, he participated in the Zhenjiang Golden Autumn "Three Monsters" Food Festival booth and won a gold medal

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Competition after competition eventually created talents, and Ma Xinyong's multi-faceted culinary talents were fully demonstrated in these competitions.

It is through several years of unremitting efforts and outstanding achievements that Ma Xinyong's abilities have been recognized by all walks of life.

Invited by Zhenjiang TV Station, he gave TV cooking lectures. He once edited the book "New Concept Home Cooking" and often taught courses in training classes for advanced classes.

His excellent performance has led to his deeds being included in the "Chinese Famous Chefs" column in the overseas edition of People's Daily.

In 2001, he was included in "Chinese Heroes", "Dictionary of Chinese Experts' Names", and "Dictionary of World Chinese Experts".

In 2002, he was nominated and included in the "World (China) Culinary Masters" and was also included in the "Dictionary of Chinese Famous Chefs and Famous Restaurants", "Chinese Culinary Celebrity Ceremony", "Chinese Famous Chef Skills Expo", and "Chinese Hotel Management Talents"

"Grand Ceremony".

Ma Xinyong's success lies in his diligence in work and thirst for knowledge.

While serving as the executive chef of Ushiyuan Hotel from 1991 to 1999, he was awarded many honors such as "Outstanding Party Member", "Advanced Worker", "Technical Expert", and "Special Contribution Award" by his unit. He was unanimously recognized both inside and outside the military.

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But he is not like some chefs who finish one dish to the end. With his innovative spirit, when he felt that he lacked knowledge in a management position, he immediately started learning on his own initiative and used his spare time to complete a college degree in catering management, making his professional qualifications and

The management level has risen to a higher level, and in 2002, he won the National Catering Management "Chinese Star"-Outstanding Kitchen Management Award. In April 2003, he participated in the National Chinese Cuisine Chef Competition and won the gold medal.

His strong sense of innovation has led him to win more honors: in 2003, he participated in the first Hong Kong "Chinese Cuisine" Cup Food Sculpture Cup and won the gold medal; in 2003, he participated in the Qishan Cup National Mystical Cuisine Exchange Competition and won the Best Golden Chef Award for innovative dishes.

The dish won the gold medal; in 2003, he won the gold medal in the World Culinary Masters Competition; in 2004, he participated in the China Yangtze River Fresh Cooking Competition and personally won the special gold medal and the gold medal.

"Jiang Xian Hai Yun Banquet" won the group special gold medal; in 2004, he was awarded the title of "Chinese Chef King"; in 2004, he was awarded the title of "International Culinary Master" by the International Catering Association.