In 1997, I graduated from the Cuisine Department of a vocational high school in Suzhou, Anhui Province, and obtained the qualification of an intermediate cook.
In early p>1999, I went to Beijing for an internship, during which I was instructed by China culinary master Li Jiansheng. Later, I was lucky enough to become a true disciple under Master Li.
In p>1999, I worked as the executive chef of Beijing Yangxiezi Li Catering Company.
In p>21, I participated in the Beijing Oriental Food Art Cooking Exchange Competition and won the first prize of carving project, and was awarded the title of "Best Food Carver".
In p>22, I participated in the 12th National Chef's Day Cooking Competition and won the Lenglai Silver Award, the Food Carving Silver Award and the Hot Food Gold Award.
As a manager, he was responsible for the distribution of dishes and technicians in more than 3 chain stores across the country
In 23, he participated in the second International Grand Prix of Oriental Cuisine, and his cold dishes won the gold medal. His food carving works won the special gold medal
At the end of 23, he participated in the fifth national cooking technology competition for hot dishes. Cold spell won gold medals respectively
In 24, he returned to his hometown to register and establish Jinghui Deyi cooking school in Suzhou, Anhui Province
In 24, he participated in the compilation of the book "Comprehensive Articles on Food Carving Techniques" and served as the editorial board
In October 24, he led a team to participate in the second Red Wu Cup Cooking Competition and won the gold medal in stunt performance. The team he led won the gold medal in the team competition
In 25, he participated in the compilation of the book "The Techniques and Applications of Newly Edited Ladies' Carving" and served as the editorial board
In 25, he founded the Jinghui Food Art Research Center in Nanjing
In January 26, he published "1 Flavors of New Huizhou Cuisine" as the editor
In February 26, he led his team to participate in the Nanjing Plum Blossom Festival Chef Competition and won the team gold medal.
In March, 26, he edited "Hot Cold Dishes in Hotels" as the editor-in-chief.
In November, 26, he was invited by the Organizing Committee of the 5th Innovative Cuisine Cooking Competition in Jiangsu Province to be a judge.
In May, 26, he led his disciples to participate in the cooking competition held by Nanjing Catering Chamber of Commerce and won the gold medal, and he himself was invited to perform stunts.
Nanjing Zhenghui Food Mould Development Co., Ltd. was established in 27
In April 27, it was invited by Hu Yumei Brewery in Anhui Province to compile "Hu Yumei's Famous Chef's Performance"
In March 27, it was invited by the organizing committee of the second Souche.com International Cooking Competition as a judge.
In 27, he was invited by the Organizing Committee of China-Korea Cuisine Cooking Competition to be the judge
In 27, he edited Introduction to Noodle Sculpture as the editor-in-chief
In 27, he edited Practical Dishes for Chefs as the editor-in-chief
In 27, he was selected as the master volume of Contemporary Famous Chefs in China.