2. Zhang Yi's title: member of China Cuisine Association, national professional skill appraisal examiner. Introduction to the famous teacher: I used to be a chef in Changsha Hotel and Huatian Hotel in Chongqing. At the end of 2006, I participated in the first creative food competition and won the first prize.
3. Wu Houzhong's title: Senior Chinese Cuisine Chef, Director of Guizhou Qiancai Research Center Honors: 20 10 "Gold Award for Chinese Cooking Hot Dishes in Guiyang Division of the Third National Hotel Competition" A Chinese chef working in Jiangsu Jinhai Huada Hotel, especially good at the production of Guizhou cuisine and the innovative research and development, carving and cold mixing of dishes.
4. Liu has been engaged in the catering industry for many years, and now he is a professional teacher in Guiyang new oriental cooking College. In practice teaching, especially in the new school of Guizhou cuisine, Guizhou cuisine has its own unique views and rich teaching experience.
5. Title of Jianghai: food carving, national technician. Honor: I have held important positions in hotels in Henan and Sichuan, and I am good at Sichuan cuisine, hot pot, cold meals and sculpture. He has a unique view on cooking, and organically combines cooking, art and fashion to form a unique style.
6. Lei Shuxiu's title: senior cook, national appraiser. Honors: 1998- 1999 Chef of Qiu Ming Hotel, Xiangjiang River, Huaxi; 1999-2000 Sha Ou restaurant chef; 2000-2006 54 38+0 Chef of Huaxi Hotel; 200 1-2002 Chef of Tangren Food Street; 2002-2003 Executive Chef of Tianwaitian Restaurant. Good skills: Sichuan and Guizhou Austrian cuisine production and development, has won the gold medal in the Youth Workers' Competition, the first prize in the team competition, the first prize in the mid-range travel package and other titles.
7. Terry Tang Title: Senior Chef, National Appraiser. Honors: 1998- 1999 students of Guiyang Vocational Education Center; 1999-200 1 No.2 boiler of Guiyang Dafuhao Restaurant; 200 1-2002 Bijie Hotel burner; 2002-2005 Executive Chef of Honglilai Restaurant; 2005-2007 Chef of Jinqiao Hotel. Good skills: production and development of Sichuan-Guizhou Austrian cuisine, gold medal in young workers' competition, second prize in team competition, and creative prize in mid-range travel package.
8. Introduction to Zhou: I have worked as a chef in Queen Guiyang Hotel, Restaurant and Chai Cai Hotel, and as an executive chef in Red Hotel. In 2003, he was awarded the title of "Famous Chef" by the Ministry of Commerce. He has profound attainments in Guizhou cuisine, and has been invited to give lectures and perform at home and abroad for many times to promote China's food culture in Hongkong and Macau.
9. Introduction to Song: I have worked as a chef in Anhui Hotel for more than 20 years and once worked as a chef in New Century Hotel. 1997 has been engaged in cooking teaching and research in Anhui, Nanjing, Guiyang and other places for more than ten years, and has rich theoretical teaching and practical experience, and participated in the arrangement of school textbooks. He won the title of "advanced worker" for many years in a row and won the special gold medal in the "Iraq Cup" finals.
10. Introduction of Long Dawei: He once worked as a chef in Queen Hotel, Haihua Hotel, Louwailou Hotel and Longgang Hotel, and won the gold medal in the first "Yi Yin" Cup Cooking Competition and the gold medal for personal hot dishes. Articles are often published in books, periodicals, newspapers and other media. He has been invited to give lectures and give performances at home and abroad for many times. He once represented Guizhou Province in the Macau Food Festival and won the group gold medal. Since teaching in 2000, he has been rated as "excellent teacher" for many times and has rich teaching experience.
1 1. Introduction to Zhu: I worked as a chef in "Chengnan Hotel" in Hefei, Anhui; Chef of Fulaishun Hotel, Hefei City, Anhui Province; Chef of "Wangshan Hotel" in Hangzhou, Zhejiang; Chef of Hefei Wan You Hotel; Chef of Broadway Hotel in Guangzhou, Guangdong; "Le Shansheng: Executive Chef of the Food and Beverage Department, Hefei City, Anhui Province. He has been rated as an excellent teacher for many times and is currently the elite professional class teacher of our chef.
12. Introduction of Hu Qiusheng: He used to be the executive chef of Tian Tian home cooking chain store in Liupanshui, Guizhou, the executive chef of Magic Hotel in Anshun, Guizhou, and the executive chef of Tian Tian home cooking chain store in Liupanshui, Guizhou. He won many national awards, and in May 2005, he won the gold medal of Wang Zhanbei team and individual sculpture competition. 20 10 won the "sculpture champion" in Guiyang Division of the national hotel industry in May; On June 20/0/0, Kloc won the National Hotel Industry Finals, the sculpture "Special Gold Award" and the title of "Top Ten Sculptors" in the national hotel industry. He is currently a stunt sculpture teacher in our college.
13. Brief introduction of Zhou Jianqiang: He once worked as a full-time food carving teacher in Chengdu Rongcheng Hotel, as the design director of cold dishes and dishes in Chengdu Tianao Hotel, as the export director of cold dishes in Anrenju restaurant chain, and as the director of cold dishes in Beijing Great Wall Hotel. He has deep attainments in sculpture and sugar art, and won the first prize of China Chef Finals in Chengdu Million Worker Skills Competition. The third national skills competition won the special gold medal in sculpture group and the gold medal in team competition. Many times to explain carving skills throughout the country.
14, introduction of Xie Guangqi: member of China Cuisine Association, national professional skill appraisal examiner. Worked as a chef in Hefei New Guangzhou Hotel, Anhui Province; Anhui International Hotel as a chef. At the end of 2006, he participated in the first creative food competition in Anhui and won the first prize.
15. Introduction to Xie: He has worked as a chef in Chengdu Hotel, Lhasa North Hotel, Shanghai Bailemen New Concept Sichuan Restaurant and Beijing Xiangxiang Restaurant. Proficient in Sichuan and Cantonese cuisine, good at making Yan, Bao and wings.
Wu Brief Introduction: He has been engaged in baking for more than ten years and worked in hotels in Beijing and Shanghai. In 2004, Chris worked as a West Point chef in Shanghai. I have been engaged in West Point teaching for six years, and I have my own unique views on West Point teaching, especially good at making bread cakes and various special snacks.
17, Hu Huajun profile: "Wang Zhan Cup" national cooking competition group gold medal, personal hot dish gold medal; Gold medal for hot dishes in individual competition of "Waterfall Cup" national cooking competition. Chef of Guanlanxuan Resort in duyun city; Chef of Anhaihua Restaurant in Anshun Town; Guiyang never tires of eating and becomes a chef. He has rich teaching experience and is currently a Sichuan cuisine teacher in the practice class of our college.
18. Brief introduction of Luo Biao: He has been engaged in catering industry for 2 1 year, and now he works in Guiyang Family Fun Travel Co., Ltd. as the executive chef of quadrangle. Won the gold medal in individual competition in the first waterfall cup competition in Guizhou province, and the cup was awarded the title of "excellent chef in Guizhou province". In practice teaching, especially the new school of Guizhou cuisine, has its own unique views on the special dishes of Guizhou cuisine.
19. Brief introduction of Wang Bingui: He used to be the director of dim sum department of Guizhou Hotel, the chef of dim sum department of Guangzhou Tianlong Hotel, Guangzhou White Swan Hotel and Guangzhou Garden Hotel, the general manager and chef of bakery of Guizhou Aviation Food Co., Ltd., and now he is the production consultant of Guizhou Qianfu Pastry Factory. 1998 won the gold medal in the 4th Guangdong Cuisine Competition, the senior baker of the All-China Federation of Industry and Commerce in 2002, and the gold medal in the National Wang Zhan Cup Companion Competition in 2005. He is especially good at cooking Chinese and western food and special snacks.
20. Introduction of He Taogui: He has been engaged in cooking for more than ten years, and has worked as a chef in Guizhou Hotel, Huaxi State Guesthouse, Guiaoke Hotel and Zhongshan Shi Qi Hotel. I have hosted banquets for many national leaders. In 2003, he won the gold medal in the first "Yi Yin" Cup Cooking Competition, and in 2006, he won the gold medal in the "Waterfall Cup" Cooking Competition. Especially proficient in the production of Guizhou cuisine.
2 1. Introduction of Gu Jialin: She once worked as an executive chef in Guiyang "Wuhuan Restaurant"; Huaxi District, Guiyang City: working as a chef in "Tianyi Hotel"; Anshun City "Yan 'an Hotel" as a chef; Anshun City "safflower lang Restaurant" as a chef. I explored my own unique teaching concept in practical teaching, published articles in cooking magazines many times, and won the individual Saite Gold Award in the "Trade City Cup" cooking competition in Anshun City in 2008.