1. Participated in the founding, organization and planning of CCTV's "Manchu-Han Chinese Banquet National Television Cooking Competition" which lasted for more than 430 years in seven years. More than a thousand famous chefs across the country participated in the competition and served as consultants, chief judges and Chief Judge has become the longest-running and most influential cooking column broadcast on CCTV so far. It is of great significance to promote Chinese food culture, discover delicious food on the tip of the tongue, improve the status of chefs, and enrich people's cultural life. For many years, he has served as a judge or chief referee of world and national cooking competitions and the chief referee of the first to fifth CCTV national television cooking competitions. He has superb cooking skills and has created more than 500 excellent dishes. Since he has been working in a government-owned hotel, he has completed many important reception tasks. In the 1980s, he spent 5 years boarding fishing boats, going to islands, and visiting fishing villages to explore and develop a special folk banquet (Qingdao Fisherman's Banquet, China). It was fully recognized and highly praised by ordinary people and political figures, and was rated as one of the best by the China Cuisine Association. It is one of the "Famous Banquets in China" and the "Four Famous Banquets in Qingdao". In the 1990s, he successfully opened the Fisherman's Banquet Restaurant in Los Angeles, USA. He has won 17 national patents, published 6 monographs with a total of more than 1.6 million words, and edited 100 books of "The Essence of Chinese Cooking Masters".

2. Entrusted by the China Cuisine Association, we participated in the Chinese Food Walk, which was specially supported by the Ministry of Commerce of the People's Republic of China and the Permanent Mission of China to the United Nations from November 11 to 15, 2013. Participated in United Nations activities and served as deputy leader and chief chef of the event delegation. This is the first time that Chinese cuisine has entered the world's highest political stage, the "United Nations", and demonstrated the superb skills of Chinese cooking to the highest officials headed by Secretary-General Ban Ki-moon, as well as representatives from more than 200 countries to the United Nations. Countries around the world have demonstrated China’s extensive and profound food culture and established a new image of Chinese food. The event aroused great repercussions at the United Nations Headquarters. During this period, he was personally received twice by UN Secretary-General Ban Ki-moon, President of the UN General Assembly William Ashe, and Ambassador Liu Jieyi, Permanent Representative of China to the UN and Rotating Chairman of the UN Security Council, etc., and fully affirmed the work of the delegation. In his speech at the opening ceremony, United Nations Secretary-General Ban Ki-moon also spoke highly of the exquisiteness of Chinese cuisine and praised Chinese food culture for its positive contribution to the world's cultural diversity.

3. He has won five gold medals, one silver medal, and one bronze medal in international cooking competitions held in Canada, the United States, Austria, South Korea, Thailand and other countries, and has also traveled to the United Kingdom, the United States, Australia, and New Zealand. More than ten countries and regions including Italy, Canada, Norway, Japan, Hong Kong and Macau have performed cooking skills performances. He has served as the head of the Chinese Cuisine Association delegation for more than ten times, leading delegations to Austria, the United States, Russia, South Korea, Norway, Malaysia, Canada, Thailand, Egypt, the United Arab Emirates and other countries to participate in world culinary competitions, culinary exchanges and international professional conferences. He has given more than 100 lectures and skill performances across the country, covering almost all provinces, autonomous regions and municipalities directly under the Central Government. In 2010 and 2011, he gave lectures on the theme of "Inheritance of Chinese Food Culture" to college students at Peking University and Tsinghua University respectively, both of which achieved satisfactory results. He is the only culinary worker who has given lectures at Peking University and Tsinghua University so far. He has led many masters and famous chefs to Peking University and Tsinghua University for cooking performances, teaching and innovation, and has opened up a new world of catering cultural activities with a series of university catering activities such as "Celebrity Chefs Entering Peking University" and "Celebrity Chefs Entering Tsinghua University". Successfully carried out the "Peking University Group Meal Standardization System Construction Project" in cooperation with the Peking University Catering Center; and conducted pioneering work for the "Jinan Military Region Troop Food Standardization System Construction" and the "Armed Police Forest Troop Food Standardization System Construction", which has been established nationwide and The whole army is the first to fill the gap in the work of the China Cuisine Association and kick off the standardization of social group meals. In 2007, he served as the commander-in-chief of the "Thousand-person Banquet for the Tenth Anniversary of Hong Kong's Return to the Motherland" in Hong Kong and successfully completed the task.

4. Currently, he is the vice president of the China Cuisine Association and director of the celebrity chef committee of the China Cuisine Association. In this position, he exerts his own strength, forge ahead and has the courage to explore, and has created a number of brand competitions and trainings. The project has laid a solid foundation for the rapid development of the Celebrity Chef Committee, allowing the Celebrity Chef Committee, an elite organization of celebrity chefs, to grow from small to large, from weak to strong, and contribute to the development of China's catering industry and the unity and progress of famous chefs across the country. It has gained strength and brought a new atmosphere to the China Cuisine Association and the Celebrity Chef Committee. In terms of competitions, it has successively established the National Chinese Food Skills Innovation Competition, the National Seafood Cooking Skills Competition, the National Jiangxian Cooking Skills Competition, the National Folk Food Cooking Competition, the National Famous Chefs Cooking Invitational Competition, the National Straits Hakka Cooking Competition, the Chinese Cooking Skills Appraisal, etc. A brand event. In terms of training, the National Advanced Culinary Skills Training Class was established in 2002. So far, more than 200 sessions of this training have been held across the country. In terms of organizational construction, he led the establishment of the Rising Star Club of the China Cuisine Association’s Celebrity Chefs Committee, accumulating reserve strength for the subsequent development of the Celebrity Chefs Committee; promoted the establishment of the China Cuisine Association’s Chinese Dishes R&D Center, filling the Chinese Cuisine Association’s role in dish research and development. in 2006, the Chinese Cooking Skills Performance Troupe was established in 2006, and has performed more than 120 cooking skills demonstrations at home and abroad in a format that is popular with the public.

5. Currently serves as the executive deputy director of the World Cooking Federation’s Celebrity Chef Committee. In this position, he has led the creation of international brand competitions such as the International Chinese Cuisine Young Chef Competition and the International Celebrity Chef Invitational Competition, and actively promotes overseas Chinese cuisine. development and further promote Chinese food culture.

6. As a master of Chinese Shandong cuisine cooking, he has conducted training, teaching and dish demonstrations of Shandong cuisine across the country, making outstanding contributions to the spread and development of Shandong cuisine. Master Gao Bingyi has studied in Beijing, Tianjin, Handan, Shijiazhuang, Qinhuangdao, Hohhot, Chifeng, Hulunbuir, Chifeng, Anshan, Yanbian, Yichun, Daqing, Shanghai, Jiangyin, Huai'an, Wenzhou, Shaoxing, Jiaxing, Hefei, Nanping, Urumqi, Fuzhou , Xiamen, Longyan, Nanchang, Jingdezhen, Jinan, Rizhao, Qingdao, Weihai, Tengzhou, Tai'an, Zhengzhou, Yichang, Changsha, Shantou, Nanning, Mianyang, Kunming, Lhasa, Xi'an, Yinchuan, Xining, Hong Kong, Macau and other places , practical performances, leaving footprints.

In mid-March 2014, the 50th anniversary event of Master Gao Bingyi’s cooking career was held in Qingdao. For half a century, Master Gao Bingyi has made outstanding contributions to promoting Chinese food culture, inheriting Chinese cooking skills, pioneering and developing Chinese cooking, and making outstanding contributions to the cause of the China Cuisine Association and the construction and development of the national chef team, creating a "generation of famous chefs". ”, he is a banner for Chinese culinary workers and has become one of the representatives of the catering industry in this era.