Mr. Li's career path

Li: born in Yongchuan District, Chongqing,1May 2, 978. After graduating from high school, I went out to work and later engaged in the catering industry. I started as a kitchen worker, became familiar with the kitchen process, studied diligently and asked more questions, exercised basic skills, and then studied cooking and kitchen management. Engaged in the catering industry for more than 20 years, experienced a variety of positions such as chef, head chef and regional management in large-scale catering chain stores in five-star hotels, familiar with banquet dishes, and good at sour soup series, craft dishes and home-cooked dishes. Now engaged in chef training industry. I have won the honorary title now.

China cooking master

Honor is both motivation and responsibility.

China National Cooking Senior Technician and Senior Nutritionist.

National professional appraiser, China chef.

Hotel kitchen manager

Senior Lecturer, Gold Rush School

Executive Deputy Director of China Celebrity Chef Development Center.

An unforgettable day. I feel extremely excited and honored to be awarded the top ten outstanding chefs in China.

As a catering person, this honor is the highest affirmation of my working ability, and it is also the biggest praise for my catering persistence for more than 20 years. As the leader of various catering enterprises, I think this honor is a spur and encouragement to me personally and my enterprise. Here, I would like to thank the leaders and staff of China Tourist Hotel Association for their trust, support and encouragement. Thank you sincerely!

As a traditional industry, chefs respect teachers and teach in an orderly way. Thanks to many teachers for inculcating, teaching skills and teaching people to do things. It is an honor to be a disciple of Li Yuehua, a master of Sichuan cuisine, and to learn from Mr. Gao Wanqian, the Asian god of food. The guidance of my brothers made me more awed by the chef industry.

Mr. Gao Wanqian, Asian God of Food

On the road of gold rush education, the chef industry is now mixed, and I hope that the predecessors will root out the source and pass on our excellent cooking skills. To be the highest level pursued by an excellent chef.

Excellent chefs must have good cooking ethics. Only by cultivating good cooking ethics can chefs achieve success and achievements in the industry. Therefore, the virtue of cooking is the foundation of being a good cook. How to cultivate a good chef's morality on a square-inch stove? I am recognized by everyone in the industry, and I can't do without asking myself to be good at cooking. Good kitchen ethics mainly includes the following four elements: first, we should love the industry and base ourselves on our duties. Only when you love cooking can you concentrate on it, and only when you are based on the work of a chef can you get joy and success in your work. A chef has to go through a long period of training from different positions, such as mixing water, solving skills, side dishes, standing on the stove and so on. The job of each position is to lay the foundation for being a good cook. The exercise process of each post must be based on its own post, not afraid of being dirty, not afraid of being tired, and not eager for success. This is the basis of cultivating chef's morality. The second is to strive for Excellence.

To be a chef, you must not have a holiday. Every dish has to go through a strict process. Without one process, the dish can't meet the quality requirements. At the same time, the tastes of diners are constantly changing, and chefs must adapt to the changes and seek innovation. To be chefs, they must be down-to-earth and strive for perfection. Third, be modest and prudent and persevere. China's cooking has a long history and is profound. For every chef, there is no end. If you don't win the gold medal in the competition, you can be carefree if you are awarded the title of master in the industry. It can be said that you have reached the peak, so you must persevere, win without arrogance and lose with grace. The party keeps making progress. Fourth, we should be friendly to our peers and respect our predecessors. The improvement of people's diet quality lies in the improvement of cooking level, which lies in the joint efforts of cooking colleagues. Only by discussing, helping and encouraging each other can chefs promote the development of the industry. At the same time, we should realize that the prototypes of most dishes are created by predecessors, and our skills are accumulated by predecessors' experience, so we should respect our predecessors, learn from them and be friendly to our peers.

Mr. Feng Juhai, the international god of food

I have been fighting for the chef industry all my life! ! !