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中国教育接待服务协会、餐饮专业工作委员会烹饪经验交流大会于3月9日在四川大学科华苑宾馆召开。通过三天紧张的烹饪论文和地方菜品交流,来自武汉、南京、天津、内蒙、北京、扬州、大连、西安、合肥、山东、太原、云南等全国各地21家协会单位的40多位厨师制作了70多道菜点。其中54道菜点分别获得最佳交流菜点奖和优秀交流菜点奖,14篇论文获得优秀论文奖。与会代表一致反映,经过交流与互动,各地教育服务接待单位不但烹饪水平有较大提高,而且在烹饪理论
China Education Reception Service Association, Catering Professional Working Committee cooking experience exchange conference was held on March 9 at Kehuayuan Hotel in Sichuan University. Through three days of intense cooking essay exchange with local dishes, more than 40 chefs from 21 association units in Wuhan, Nanjing, Tianjin, Inner Mongolia, Beijing, Yangzhou, Dalian, Xi’an, Hefei, Shandong, Taiyuan and Yunnan made More than 70 course dishes. Among them, 54 dishes won the Best Communication Dishes Award and Excellent Communication Dishes Award respectively, and 14 papers won the Excellent Paper Award. The delegates unanimously reflected that after the exchange and interaction, the reception units of education service throughout the country not only greatly improved the cooking level, but also in the cooking theory