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王士明,天津川鲁饭店行政总厨。1965年生,从事烹饪工作20余年。1990年获天津市青工烹饪技术比赛第八名,1993年在全国第三届烹饪大赛上获银牌、铜牌各一枚,1995年晋升烹饪技师,1996年起应邀赴国外工作,先后走访了土耳其、塞浦路斯、希腊、新加坡、印度尼西亚等5个国家。其扎实深厚的烹饪功底和新老结合的创新菜式赢得了好评。特别是他用西芹、苹果炝锅制作的海鲜菜、果蔬菜极具特色,令人称绝。
Wang Shiming, executive chef of Tianjin Chuanlu Hotel. Born in 1965, engaged in cooking more than 20 years. He won the eighth prize in the Tianjin Young Workers’ Cooking Competition in 1990, won the silver medal and the bronze medal at the Third National Cooking Contest in 1993, and was promoted to a cooking technician in 1995. Since 1996, he has been invited to work abroad and has visited Turkey , Cyprus, Greece, Singapore, Indonesia and other five countries. Its solid deep culinary skills and the combination of old and new innovative dishes won praise. In particular, he used celery, apple sauce pot made seafood dishes, fruits and vegetables very distinctive, it is commendable.