用锅碗瓢盆奏响美妙的乐章——记全国“五·一”劳动奖章获得者、中式烹调高级技师黄正晖

• 作 者: 陈小民 陈涛
• 出 处: 中国培训
• 发表日期: 1995年07期
• 关键词: 黄正晖 高级技师 “五·一” 烹饪技术 身兼数职 学海无涯 中国烹饪 第二年 中国饮食文化 破烂不堪

学艺谈何易 黄正晖有一手高超的烹任技术,这手技术学来谈何容易！ 1966年,仅读了不到两年“抚州市职业学校厨师班”的黄正晖,由于“文革”被迫提前离开学校,被分配到离市区12里外的北站饭店学艺。那年他才17岁。 刚到饭店,他每天3点钟起床,炸好60多斤面粉的油条,天才蒙蒙亮,接着又去下厨配菜、排菜谱,一直要忙到晚上8点。为了不断提高自己的烹任技术,

Learning Yi Yi Huang Yi-hui have superb cooking techniques, how easy to talk about this hand technology! In 1966, Huang Zhenghui, who had only read Less than two years of the “Fuzhou Vocational School Chef Class,” was assigned to the North Station Hotel Xueyi, 12 miles away from the downtown area, as the “Cultural Revolution” was forced to leave school early. He was 17 years old that year. Arrived at the hotel, he got up at 3 o’clock every day, fried 60 kilos of flour fritters, gleaming, and then went to the kitchen side dishes, recipes, has been busy until 20:00. In order to continuously improve their cooking technology,