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临近仲秋,在吴江鲈乡山庄举行了一场十分特别的拜师宴——省烹协副会长、苏州市烹协会长华永根收吴江市旅游局副主任科员兼质量监督管理科科长、吴越美食推进会会长蒋洪为徒,来自镇江、常州、无锡和苏州的烹饪餐饮界诸多同仁共同见证了这一庄重热烈的拜师仪式。编者有幸应邀参与,窃以为一向讲究师徒承继的江苏烹饪业界诞生这样特别的拜师仪式,具有着荣膺先启的开创意味,二人虽都不是厨师,从族群味蕾认同的角度讲,却是一种共同承继的坚守和捍卫;从餐饮管理的角度看,又是一种共同提升苏帮菜品的话语承传和滋味延展;从美食造势、策划、谋略的角度讲,正是一种经验体验积累的成功转换和真经传授。刊载蒋洪事毕撰文一篇,以记其胜、以播业界、以飨读者。
Adjacent to Zhongqiu, Wujiang Perch Villa held a very special worship feast - vice president of Provincial Cuisine, Suzhou cuisine president Huayong root received Wujiang Tourism Bureau deputy director and quality supervision and management section chief Jiang Hong, president of the Wu-Yue Food Promotion Association, as a disciple, and many colleagues from the culinary and catering circles in Zhenjiang, Changzhou, Wuxi and Suzhou witnessed this solemn and enthusiastic ceremony of apprenticeship. Editor has the honor to be invited to participate, stolen thought has always been to pay attention to the inheritance of mentoring in the cooking industry in Jiangsu was born such a special ceremony, has received the pioneering pioneering means, although both are not chefs, from the perspective of ethnic taste buds, but it is one From the point of view of catering management, it is also a way to enhance the discourse and taste of the Soviet cuisine. From the perspective of food production, planning and strategy, it is an experience accumulation The success of conversion and Scripture imparting. Published an article written by Jiang Hongshi, in order to remember its victory, to sow the industry to readers.