Changsha new oriental cooking College Mingshi

Graduated from Nanjing Business Tourism College. /kloc-since 0/993, he has worked as a chef and head chef in Xiamen Jinjiang Hotel and Shishi Overseas Chinese Hotel. Engaged in teaching 10 years, with rich theoretical and practical teaching experience. He has been rated as "excellent teacher" and "advanced worker" by Hunan Province for many times. China cooking technician, Hunan appraiser.

He used to be a chef in the Fire Palace and Jinye Hotel, and was awarded the title of Best Chef in the Technical Performance Appraisal of Provincial Famous Teachers and the Excellent Craft Award of Assorted Cuisine. He was sent by the Ministry of Foreign Affairs to Moscow and China's embassy in the former Soviet Union as a chef for three years, and successfully completed various tasks, which was well received by national leaders and foreign guests. He is good at Hunan cuisine and Sichuan cuisine, and has deep attainments in cooking (retired).

Ouyang Yanglan

China cooking senior technician, member of the provincial famous chef committee, and assistant chef of the province.

He has worked as a chef for more than 20 years, and has served as the head chef and executive chef of Zhongshan Hotel and Guangzhou Oriental Hotel. In 2007, he participated in the International Cooking Competition of Qingdao International Beer Festival and won the special gold medal and the honorary title of "China Chef". In 2008, he was invited as the chief cooking consultant of Hunan Economic TV's large-scale TV series "Fireworks on Earth". At present, he is a master of cooking demonstration in our hospital.

Zhang Yunzhu

National senior technician, food carving technician, master of Hunan cuisine. Under the guidance of China culinary master Tan Zhaoyuan, he worked as a chef, director of catering department and technical director in Zhangjiajie China Southern Airlines Welfare International Hotel, Jiangxi Huatian Hotel and Gatorade Peace International Hotel. He is good at Hunan cuisine, Sichuan cuisine and food carving, and has unique insights and research on Hunan cuisine and Sichuan cuisine.