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金立新 中国烹饪大师、辽宁工会大厦餐饮总监、沈阳大学职业技术学院客座教授,国家职业技能鉴定高级考评员,辽宁省餐饮烹饪行业协会顾问。1955年开始从事烹饪工作。先后在兴城饭店、辽宁大厦、沈阳华侨饭店、中国驻科威特大使馆、辽宁凤凰饭店等单位工作。历任厨师、厨师长、餐饮部经理、总监等职。从业48年来通晓鲁菜、川菜、辽菜及西餐烹调技艺。先后研究出具有东北风味特点的全鹿宴、益寿宴、蘑菇宴。最近推出了辽代宫廷头鹅宴,并将营养品花粉运用到菜点之中,很受中外宾客欢迎。1988年5月参加全国第二届烹饪比赛,创新菜猴王闹龙宫获金牌。糖醋鱼、扒鱼翅获铜牌。1989年晋升为全国首批高级技师。1993年辽宁省烹协授予烹饪大师称号。1994年和2001年,分别应邀赴日本、韩国等国进行学术交流。2002年被中国烹饪协会评为中国烹饪大师。多年来金大师除在一些报刊杂志刊登营养保健食谱外,还先后编写出版了《美味鸡菜200例》、《美食家菜谱》、《中华冷拼精粹》等书并参与了辽宁出版社的《中式烹调师》一书的编写工作。
Jin Lixin Chinese cooking masters, food and beverage director of Liaoning Trade Union Building, Shenyang University Polytechnic Visiting Professor, senior occupation appraisal expert appraisal, Liaoning Province, catering industry consultant consultant. 1955 started cooking. Successively in Xingcheng Hotel, Liaoning Building, Shenyang Overseas Chinese Hotel, Chinese Embassy in Kuwait, Liaoning Phoenix Hotel and other units. Served as chef, chef, food manager, director and other staff. Over the past 48 years practitioners familiar with Shandong cuisine, Sichuan cuisine, Liaoning cuisine and Western cooking skills. Has developed a full flavor of the Northeast deer feast, Yishou Ban, mushroom feast. Recently launched the Liao Dynasty goose feast court, and nutrients used to the pollen among the pollen, very popular with Chinese and foreign guests. In 1988 May to participate in the second cooking competition, innovation dishes Monkey King won the gold medal. Sweet and sour fish, steak shark fin bronze. In 1989 was promoted to the first batch of senior technician. In 1993, Liaoning Provincial Cuisine Association awarded the title of Master of Cooking. In 1994 and 2001, respectively, were invited to Japan, South Korea and other countries for academic exchanges. In 2002 by the China Cuisine Association as China cooking master. In addition to publishing nutrition and health care recipes in some newspapers and magazines for many years, Master Jin also successively published 200 books on delicious chicken dishes, gourmet cookbook, and essence of Chinese cold spell, and participated in the book “Chinese Cook ”a book preparation.