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周瑞兴:中国烹饪大师,国家职业技能鉴定高级考评员,上海总厨俱乐部副主席,世界中餐名厨交流协会理事,现任上海绍兴饭店机场店总经理兼行政总厨。上世纪90年代曾技术聘请于日本大阪,神户中华料理店任主管,多次参加国内外烹饪大奖赛获得金牌,如第三届全国烹饪大赛热菜项目金牌,马来西亚第四届中烹世界大赛热菜项目金牌,广州第五届中烹世界大赛展台项目金牌,还被授予“新中国60年,上海餐饮行业技术精英”称号。出版书籍《巧做糟醉菜》,参与出版《燕翅鲍肚参》、《中餐厨房里的刺身》等。
Zhou Ruixing: Chinese cooking masters, senior appraisers of national occupational skills appraisal, vice president of Shanghai Chef Club, director of the World Chinese Cuisine Chefs Association, the Shanghai Shaoxing Hotel Airport Branch general manager and executive chef. 90s of last century technology employed in Osaka, Japan, Kobe Chinese restaurant manager, participated in many domestic and international cooking Grand Prix won the gold medal, such as the Third National Cooking Championship hot dishes gold medal, the fourth Malaysia World Cooking Contest hot Gold medal in the project, the gold medal in the booth of the Fifth China Cuisine World Competition in Guangzhou, and was also awarded the title of “Technical Elite of Shanghai Catering Industry for 60 Years in New China”. Published books “clever drunk dish”, involved in the publication of “swallow wing abalone”, “Chinese kitchen sashimi” and so on.