According to the instructions of China Cuisine Association and the responsibilities and obligations stipulated in the articles of association, the work of this association mainly includes the following nine aspects:

1. Training work

is divided into vocational qualification training and technical skills training.

the vocational qualification training mainly includes: the executive chef of Chinese food in the national catering industry, the professional ordering chef, the nutrition caterer, the kitchen administrator and so on.

Technical skills training mainly includes eight cuisines, namely Sichuan cuisine, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine, as well as pasta, Shanghai cuisine, Northeast cuisine, xinjiang cuisine cuisine, Shanxi cuisine, Hebei cuisine, Henan cuisine, Hubei cuisine, Yunnan cuisine, Guizhou cuisine, Shaanxi cuisine, Tibetan cuisine, Jiangxi cuisine, Liaoning cuisine, Ji cuisine and so on. There are dozens of training programs on wing, ginseng, fruits and vegetables, fungi, bean products, seafood, river lake delicacies, delicacies, etc. In addition, a large number of folk dishes and local snacks training topics are excavated and refined, as well as the display of the research and development achievements of Xinxing Wangdian dishes, innovative dishes combining Chinese and Western, and Chinese dishes research and development center.

all the training courses are taught and demonstrated by experts from the cooking instruction expert group of our association, the R&D staff of the Chinese cuisine R&D center and well-known domestic experts, which pay attention to the effect and meet the market demand. The training course enrolls students all the year round and is held in Qingdao training base and all over the country.

2. Exchange Work

1. The National Chinese Food Skills Innovation Competition and the National Cooking Skills Demonstration and Appraisal Conference

are exchange activities organized by the Association every two years.

2. Jointly organize professional skill exchanges, competitions and demonstrations with local industry associations, famous chefs' professional organizations and catering enterprises, and participate in the planning and organization of industry festivals, exhibitions and conferences such as China Chef Festival.

3. Organize groups to participate in national and international professional competitions, performances and food festivals at home and abroad.

4. The "Chinese cooking stunt performance group" was invited to perform and exchange activities at home and abroad.

5. All kinds of training and exchange activities organized by the Association are in the form of "sponsorship" or "exclusive title", and interested units are welcome to contact and discuss at any time.

6. Organize visits, exchanges and study visits between the demonstration base and the teaching and experimental base of the Chinese Cuisine Association's Chinese Cuisine R&D Center.

III. Service work

We will recruit members of our Association, members of Xinxing Club and the honorary director units in strict accordance with the standards and procedures, and do a good job in relevant service work, and contact and serve the famous chefs of China cuisine (catering service) entrusted by China Cuisine Association.

4. Information, publication and research

1. Carry out in-depth research on cooking theory and kitchen administration in a planned way to promote the innovation and development of cooking skills and the improvement of kitchen administration level in China.

2. Make use of the magazine "Famous Chefs", the newspaper "China Famous Chefs Information" and the Internet to communicate with members.

3. Publish professional books as planned every year.

V. Operation of Chinese Cuisine R&D Center of China Cuisine Association

Cultivate Chinese cuisine R&D team, constantly introduce new R&D topics and achievements, continuously improve the innovation level of Chinese cuisine, strengthen the construction of demonstration base and teaching experiment base of Chinese cuisine R&D center (hereinafter referred to as base), attract qualified catering, food enterprises and cooking colleges as the base units of the center, and accept the entrustment of the base to carry out the research and development of dishes, food and seasonings. Innovative design of banquet menu, nutritional collocation of dishes, composition analysis and projects commissioned by food and seasoning processing and production enterprises, cooking education units and industry organizations will release and popularize research and development results, providing technical support and services for the improvement of profitability and prosperity of catering industry. According to the requirements of the base unit, cooperate to hold cooking skills training and food festivals suitable for the operation of the base unit to serve the extension of the base. The "Chinese cooking stunt performance group" under the jurisdiction of this club can also be invited to perform for the celebration, promotion and publicity activities of the base. Welcome all enterprises and culinary colleges to join us.

VI. Development of "China Cooking Robot"

This Association is the concrete implementer of the strategic cooperation project of "China Cooking Robot" between China Cuisine Association and Shenzhen Fanxing Technology Co., Ltd., and does a good job in related scientific research, robot training, software design, standardized menu and supporting projects.

VII. Give full play to the role of the cooking instruction expert group, and carry out the cooking instruction work

The cooking instruction expert group is composed of renowned international Chinese food masters and China cooking masters, all of whom are representatives of cooking in various places and cuisines. It is our long-term task to give full play to the role of these masters and experts and carry out various trainings and exchanges.

VIII. Accept and complete all tasks assigned by China Cuisine Association.

IX. Strengthen self-construction and comprehensively promote the process of high-quality and high-level teams.

The development and progress of the Famous Chef Committee of China Cuisine Association cannot be separated from your enthusiastic participation, strong support and great help. We look forward to working with you to make due contributions to the development of China catering industry and China cooking industry, and create a better tomorrow.