The main achievements of Luoyong village

Master Luo Yongcun was personally handed down by China gourmet Liu Jingxian and Gao Bingyi, vice president of China Cuisine Association. 15 cooking road, refined his exquisite cooking skills and formed his own unique style.

In February 2002, she was rated as one of the top ten delicacies in Liaoning by her own palace babao. In June, 2002, he participated in the "Man-Han Banquet Challenge" organized by China Cuisine Association of CCTV, and won three consecutive championships and lifetime golden spoon award. On June 5438+ 10, 2002, in the first national TV cooking competition held by China Cuisine Association of CCTV, only the champion score was O.33, ranking second. In June 2003, she participated in the 5th National Cooking Competition and won the gold medal. In 2004, he was invited by the Chinese Cuisine Institute of the Hong Kong government to perform, which attracted the attention of many news media in Hong Kong, such as ATV, Wen Wei Po and Ta Kung Pao. Was named the youngest China chef in Chinese mainland. In June, 2004, she participated in the first International Innovative Vegetable Competition and won the gold medal. Its superb skills have been reported by professional books and periodicals and local major media for many times.

Master Luo Yongcun is proficient in Shandong cuisine and palace cuisine, and is good at making abalone and wings. The developed Golden Spoon Wild Mushroom Soup series condiment Fairy Chicken won the national patent. Since 2004, restaurants have been opened in Anshan, Haicheng, Huludao and other places, which has achieved good social benefits. Master Luo Yongcun studied cooking theory assiduously and made great achievements. Published professional cooking books "Shandong Flavor", "Sichuan Flavor" and "New Man-Han Banquet") published papers and trendy dishes in professional cooking books many times.

Since winning the Man-Han Banquet in 2002 for three consecutive years, Luo Yongcun has been creating miracles-the winner of the "Silver Jue Award" in the first China TV Cooking Competition, the deputy director of China Famous Chef Xinxing Club, the national professional skill referee, and the master of China Shandong cuisine. Behind all this glory is his personal struggle history.

Luo Yongcun was born in rural Shandong. In order to survive, he began to learn cooking techniques at the age of 17. However, when he improved his skills in a famous local guest house, no one thought of him at the end of the year when the guest house delivered the new year's goods, despite his hard work and a lot of extra work. At that time, Luo Yongcun vowed to "make a name for himself" in order to gain due dignity and respect. Later, Luo Yong worked as an apprentice in the most famous local hotel and tried to become a chef in the hotel. That's 1989.

Later, because he heard that wages in Northeast China were high, Luo Yongcun came to Anshan. But at that time, he still didn't know how to cook northeast home cooking such as meat cake and pot-wrapped meat. Start from scratch, study hard or even steal art, and put up with all kinds of people's faces. For example, learning to carve requires potatoes, but the boss found that restaurants always buy potatoes but rarely cook potato dishes, so he went to investigate. Afraid of being accused, Luo Yongcun had to pay for himself and practice hard with the light on before going to bed every night. ...

In the end, Luo Yongcun became the chef of a star-rated hotel, and his studious attitude once again opened up broad life opportunities for him. At this time, Luo Yongcun found that there was another worker in the hotel who earned much more than himself. Only when the other party was familiar with the skills of catering management and cost accounting did Luo Yongcun realize that it was not enough to be a famous chef, so he seriously studied the knowledge of hotel management, which virtually laid the foundation for opening his own hotel in the future.

Because success is hard-won, and because the road ahead is still very long, Luo Yongcun dare not slack off after becoming famous. For example, Liu Jingxian and Gao Bingyi, the masters of the kitchen industry, are teachers; For example, he still insists on cooking every day ... and at this time, Luo Yongcun pays more attention to "concept renewal", goes to other places every month or two, and then applies his own opinions to the management of his hotel.

Today, Luo Yongcun has the demeanor of a successful person-driving a private car, going in and out will be greeted respectfully by employees, and behind all this is actually a struggle and a perfect attitude towards life.