“以前雕这种最简单的四角花都需要很长的时间,现在闭上眼都能雕好。”一边跟笔者聊着天,刘赞手中的雕刻刀也在上下翻飞,不一会儿,一块水萝卜就变成了花的形状。在砂锅居饭庄工作四五年时间后,刘赞便已成为后厨冷荤拼装的骨干,前年,他也终于迎来了自己职业生涯的第一座高峰。2012年,由北京市总工会主办的“北京市第三届职业技能大赛”正式拉开帷幕,其中由北京市烹饪协会承办的餐饮行业烹饪比赛也引起了刘赞的关注。从确定自己被挑选成为代表企业参赛的选手到正式 “In the past, the easiest flower of the four corners of the carving takes a long time, and now close your eyes can carve good. ” While chatting with the author, Liu Zhansheng in the hands of the carving knife is also up and down the fly, after a while , A water radish becomes a flower shape. Four or five years after working in the casserole restaurant, Liu Zan has become the backbone of the kitchen after the cold cakes were assembled. The year before last, he finally ushered in his first career peak. In 2012, the “Beijing Third Vocational Skill Contest” hosted by the Beijing Federation of Trade Unions officially kicked off. Catering industry culinary competition organized by Beijing Cuisine Association also aroused Liu Zan’s attention. From being sure to be chosen as the player representing the business entry to the official