Brief introduction of Zhang

National first-class chef, Sichuan cuisine master, China cooking master, member of China Famous Chefs Association. Because of its exquisite cooking, excellent artistic morality, gentleness, erudition and modesty, it is widely respected in the catering industry.

Chinese name: Zhang.

Date of birth: 1948.

Occupation: cook

Representative works: Home-cooked shark's fin, braised fish lips, Bibo hibiscus, Yutu Zongzi, Yuanyang Ye Erba.

Title: Super pastry chef, super cook.

Position: Executive Director of Sichuan Cuisine Association

outline

Zhang, born in 1948, is a super pastry chef and a first-class chef. Representative works: home-cooked shark's fin, braised fish lips, Bibo hibiscus, Yutu Zongzi, Yuanyang Ye Erba, etc.

65438-0962 Worked as a chef, head chef and manager in Chengdu Bingxin Garden, Huimin Hotel, Wang Fat Duck, Nulifan and other restaurants. 1984 led a team to Cairo, the capital of Egypt, to give a technical performance of Sichuan cuisine; 65438-0987 Chef of the China delegation to the United Nations Headquarters in new york, USA; From 1990 to 1996, I worked as a chef in Sichuan food hotels in Japan and Germany. Since 1997, I have served as the deputy chef of Chinese food in Tianfu Hotel and Sheraton Hotel, and as the executive chef in Hu Axiang Garden City Hotel.

Since 1985, he has been appointed as the assessor of technical titles by provinces, municipalities, military units and industrial and mining units; 1982 and 1985 were awarded the title of model worker by Chengdu municipal government; 1984 was rated as a provincial model worker.

Character honor

Master China, member of China Famous Chef Professional Committee, national first-class chef, executive director of Sichuan Cuisine Association, master of Sichuan Cuisine, executive director of Sichuan Famous Chef Working Committee, and honorary professor of Sichuan Cuisine College (specialist). Former head chef of the United Nations delegation in China, now deputy general manager of Sichuan Tan's official catering development Co., Ltd. and vice president of Tan's catering school. Zhang has a reputation as a "Confucian chef" in Sichuan. He has worked in five or six foreign countries for over 10 years and has rich advanced management experience. He is a top figure in Sichuan cuisine and a rare chef with high comprehensive quality, who has made outstanding contributions to the development of Sichuan cuisine.

Business experience

65438-0962 joined the work, and worked as a chef, head chef and manager in Chengdu Bingxin Garden, Huimin Hotel, Wang Fat Duck, Nulifan and other restaurants.

1984 led a team to Cairo, the capital of Egypt, for a technical performance of Sichuan cuisine; 65438-0987 Chef of the China delegation to the United Nations Headquarters in new york, USA; From 1990 to 1996, I worked as a chef in Sichuan food hotels in Japan and Germany.

Since 1997, I have served as the deputy chef of Chinese food in Tianfu Hotel and Sheraton Hotel, and as the executive chef in Hu Axiang Garden City Hotel.

Personal glory

Since 1985, he has been appointed as the assessor of technical titles by provinces, municipalities, military units and industrial and mining units;

1982 and 1985 were awarded the title of model worker by Chengdu municipal government;

1984 was rated as a provincial model worker.

representative works

Bibo furong

Bibo Furong Ingredients: 300 grams of silver cod.

Accessories: 300 grams of Chinese cabbage, 600 grams of top-grade clear soup and 5 grams of lard.

Seasoning: Wang Zhan chicken powder 20g, refined salt 2g, cooking wine 1g, starch 20g, pepper 1g, ginger 10g, and 4 egg whites.

Making:

1. After peeling and removing bone spurs, the silver cod is chopped into fine mud, and a small amount of clear soup, salt, ginger juice, pepper juice, cooking wine, egg white, starch and lard are added. Stir into fish paste and steam in a container.

2. After cooling, cut it into petals with a knife, and keep the cabbage green after boiling soup.

3. Put the cabbage outward into the bottom of the dish one by one to form a circle. In the central part of Chinese cabbage, the petals of fish sauce are put together to form the shape of a hibiscus flower.

4. Boil the clear soup in the pot, and add Wang Zhan chicken powder, pepper, cooking wine and starch to make a transparent soup. Put the set dish in a steamer, steam it for 3 minutes, take it out, and then pour the clear soup and sauce together, and the dish is ready.

Features: rich nutrition, beautiful appearance, elegant color and delicious soup color.

Description:

1. When cooking Chinese cabbage, the heat should be strictly controlled to keep the color of Chinese cabbage.

2, the shape should pay attention to beauty, clear soup juice should not be too thick, to ensure the characteristics of dishes.

Many disciples

Many disciples. It is said that even Zhang doesn't know how many disciples he has. A few years ago in Chengdu, several of his disciples, Shu, the boss of Baicai Baiwei Company and the author of Sichuan Jianghu cuisine, organized a birthday party for his teacher. The main participants were his disciples who set an example, and there were actually more than 65,438+0,000 disciples present to celebrate his birthday that day. More than 65,438+000 disciples from all over the world sent congratulatory messages to 30 countries, and many people who worked in embassies also called from various countries to congratulate them. Many media exclaimed that they set a Guinness record for offering birthday wishes to disciples all over the world. It's incredible that a chef can care about the reverence of so many people in China scattered all over the world.

Personal evaluation

Master Zhang is highly respected in the catering industry for his exquisite cooking, gentle erudition, modesty and prudence, and has the reputation of "the first Confucian chef in Sichuan".

Zhang has been engaged in cooking technology and catering management for more than 30 years, and has worked in five-star and four-star hotels in the United States, Germany, Canada, Egypt and Japan. Proficient in Sichuan cuisine, Chinese and Western cuisine and Japanese cuisine, and experienced in hosting large-scale state banquets. 1984, Master Zhang served as the head chef of the United Nations delegation in China; 1990 went to Japan; 1994 went to Germany. Many banquets were given to the main leaders of the party and government and foreign heads of state and politicians. After returning to China, he worked in Chengdu Handu Hotel Tianfu Hotel, Crowne Plaza Hotel, Jiayuan International Hotel, Sheraton Lido Hotel, Huayang Garden Hotel and Sino-US joint venture Marika Hotel. He also participated in the compilation of Sichuan Cuisine Classics and various recipes and teaching materials. Worked as a technical consultant in the TV series "China Sichuan Cuisine".

In 2000, he was hired as an honorary professor by Sichuan University (College). Among the students he teaches, there are more than 20 people, including national top-grade three, top-grade two and top-grade first-class senior chefs, China culinary masters, Sichuan cuisine masters and famous teachers. At present, there are more than 10 students working in Japan, the United States, Germany, Austria, Malaysia, Hungary and other countries. Recently, Zhao Yanbin, the female boss of Chengdu Yu Xiu Hotel, was accepted as an apprentice. This is not only the first precedent for chefs in the cooking industry and catering industry to accept female apprentices, but also a good story and a good start to improve the quality of industry operators.