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“秋风起,蟹脚痒”。在“菊留秋色蟹鳌肥”的九月十月,南京禄口机场铂尔曼大酒店“紫金”中餐厅诚意奉献肉质鲜嫩的大闸蟹及主厨特制的各色蟹类菜品,其味无穷!大厨简介张家祥John Zhang于1994年开始从事烹饪工作,先后在南京的各大中型酒店担任主厨,行政总厨等职务,于2005年进入雅高集团索菲特酒店,在索菲特酒店工作期间亲自主持制作了本酒店所有的VIP客情并设计菜单。接待过多国元首及地方政要名流。如美国
“Autumn wind, crab itch ”. In September September, Pullman Nanjing Nanjing Lukou Airport “Zijin ” Chinese Restaurant sincerely devotes itself to the freshly made crabs and chefs’ special colored crab dishes. Chef Profile Zhang Zhang Zhang Zhang Zhang John Zhang began his cooking career in 1994. He worked as a chef and executive chef in major medium-sized hotels in Nanjing. In 2005, he joined the Sofitel Accor Hotel and set up the Sofitel in Sofitel During the work of the hotel personally presided over the production of this hotel all the VIP guest and design menu. He has received many celebrities from the heads of state and local dignitaries. Such as the United States