The life of the characters in Wang's works

1997 graduated from the cooking department of a vocational high school in Suzhou, Anhui Province, and obtained the qualification of intermediate chef.

/kloc-0 went to Beijing for an internship in early 1999. During his internship, he was instructed by China's culinary master Li Jiansheng, and later he was fortunate enough to become a true disciple of Li Shifu.

1999 Executive Chef of Beijing Yangxiezi Catering Company

200 1 Participated in Beijing Oriental Cuisine Art Cooking Exchange Competition and won the first prize of carving project, and was awarded the title of "Best Gourmet Sculptor".

In 2002, he participated in the 12th National Chef's Day Cooking Competition, and won the Cold Lai Silver Award, the Food Carving Silver Award and the Hot Dish Gold Award.

In 2003, he founded the headquarters of Beijing Yangxiezi Catering Group as a manager, responsible for the food distribution and technical personnel of more than 30 chain stores nationwide.

In 2003, he participated in the second International Grand Prix of Oriental Cuisine and won the gold medal for cold dishes and the special gold medal for food sculpture.

At the end of 2003, he participated in the fifth national cooking technology competition and won the gold medals for hot dishes and cold dishes respectively.

In 2004, he returned to his hometown and registered and founded Jinghui Deyi cooking school in Suzhou, Anhui.

In 2004, he participated in the compilation of the book "Comprehensive Theory of Food Carving Techniques" and served as the editorial board.

On June 5438- 10, 2004, he led a team to participate in the second Red Wu Cup Cooking Competition and won the gold medal in stunt performance, and his team won the gold medal in team competition.

In 2005, he participated in the compilation of the book "Techniques and Applications of Newly Edited Ladies' Carving" and served as the editorial board.

In 2005, Jinghui Food Art Research Center was established in Nanjing.

In June, 2006, 65438+ 10 published "New Huizhou Cuisine 100 Flavor" as editor-in-chief.

In February 2006, he led his disciples to participate in the Nanjing Plum Blossom Festival Chef Competition and won the team gold medal.

In March 2006, he edited "New Food Carving 100 Cases".

Editor-in-chief of Hotel Hot and Cold Dishes in March, 2006.

June, 2006165438+1October was invited by the Organizing Committee of the 5th Innovative Cuisine Cooking Competition in Jiangsu Province as a judge.

In May, 2006, he led his disciples to participate in the cooking competition organized by Nanjing Catering Chamber of Commerce and won the gold medal for his works. He was invited to perform stunts.

Nanjing Zheng Hui Food Mould Development Co., Ltd. was established in 2007.

In April, 2007, at the invitation of Hu Yumei Brewery, famous chef Hu Yumei performed on stage.

In March, 2007, she was invited by the organizing committee of the 2nd Souche.com International Cooking Competition as a judge.

In 2007, he was invited by the Organizing Committee of China-Korea Cooking Competition as a judge.

In 2007, he was the editor-in-chief of "Introduction to dough sculpture".

In 2007, he was the editor-in-chief of Chef's Practical Cuisine.

In 2007, he was selected into the Collection of Contemporary Chefs in China.