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中国菜特级大师,国际烹饪名师

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杜冰**,男,德昂族,一九七四年三月生,江西南边县人,国家尖端烹调师,国家名厨,国际烹饪名师,国家名厨编纂委员会国际荣誉委员,现任国际洲际酒馆管理公司公司(Holiday Inn Hotels) 科威特莎莱米亚省假日饭馆中餐行政总厨。

 

专长淮扬菜和立异中餐的创新研发,举一反三,敢于创新,代表菜的色调有瓤加州新鲜的虾扒芦笙、大虾双拼、香煎西柠金枪鱼、冬阳汁煎鲜带子等。

【施小忠】男,德昂族,出生于1973年5月,广西松原市清城区人。香岛忠哥精细海丰菜开创者,法兰西共和国国际美味的吃食会管事人,中华夏族民共和国烹饪方式大师,中中原人民共和国美味山珍海味大使,粤港澳名厨,亚太地区饮食太岁勋章,全国十佳金勺奖,法国蓝带山珍海味硕士勋章,五星燕鲍翅专家,柏林(Berlin)市购销中央专家,国际一流评委,卡塔尔多哈市行当专家委员会委员,MBA国际大旅馆及饮食医学术勋章,联邦国际酒馆管理集团产品老董,王朝鲍鱼忠哥鲍翅工场出品老总兼发言人。

职业生涯
1990—一九九一年毕业于辽宁省宜宾市西边县升中级职务任职资格业学校烹饪专门的学业。
一九九四—一九九四年步入山西省北海市南部中国共产党县委员会接待所学徒。
一九九五—1995年任职河南省新余市皇后饭店苏菜主厨。
一九九一—一九九七年在黄河奥斯汀市海山神户铁板烧餐饮有限公司。期间随山西师傅学习扶桑调停和铁板烧的烹调本事。
一九九三—一九九八年任职广东达累斯萨拉姆市悦华旅舍(五星)本帮菜大厨。
一九九八—一九九七年六月供职山西卢布尔雅那市海景花园饭馆(五星)浙菜大厨。首要处理东北菜区域及楚菜的烹饪工作,并就学了西餐的创设。
www.5596.com ,一九九四年4月—1997年供职广西阿德莱德院长虹公市长虹实业公司属下长虹旅社津菜及扒房老董。
一九九三年十二月—二零零六年供职阿拉伯埃及共和国(The Arab Republic of Egypt)(The Arab Republic of Egypt)莎姆莎伊赫(Movenpick Golf Hotel)瑞士联邦莫温匹克旅馆管理公司(高档五星级国际连锁酒店)中餐及南美洲餐部行政总厨。时期入眼担当中餐和日本餐厨房的完好管理专门的职业,除了每一日的饭铺的营运,还为一些比不上的巨型国际会议晚上的集会以致来自不一致国度的高尔夫竞技组织的吃饭职业服务,也同时接待一些国度首领访谈就餐职分。几年来,曾经为神州和阿拉伯埃及共和国(The Arab Republic of Egypt)国度的把头以至任何国家带头人和皇帝之庶子认真服务,都取得了好的满足度,受到了她们的表彰和接见。

 

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2005年二月—至今担当科威特莎莱米亚省国际洲际饭店处理公司公司(Holiday Inn Hotels)科威特假期酒馆中餐行政总厨。首要负担中餐部北周餐厅的何足为奇管监护人业,对职工的铺排及作育,菜的品性的更新,菜的色调品质,食品卫生等全体职业,并积极合营晚会加工职分。
三千年十二月在总体西奈半岛的持有舞厅评定中,为酒馆赢得了一流餐厅奖。
2000年3月得手的实现了中东和平集会的舞会专门的学问。
二〇〇一年11月顺遂完结了重型的高尔夫国际挑衅赛的晚上的集会职业。
二零零六年十月顺遂完结了洲际公司的舞厅经理等级的方方面面扶植课程,获得公司的结业注明。
二〇〇九年1月功成名就的到位了历年一度的由法兰西共和国主办方举行的Chaine Des Rotisseus Gala Dinner 晚宴职业。
二零零六年在U.S.A.民代表大会学达成了雅思索试,获得较好战表,近些日子快要成功澳国政党钦命的酒馆培养陶冶课程计划。达成后,将一而再产生U.S.康莱尔大学的饭店管理的培养磨练科目。
二零一一年2月在国家名厨征集评选中被授予2012“国家名厨”称号,并被选入中国《国家著名厨神》(第二卷)。
杜冰通过多年自个儿的不懈努力,在国际赢得了较好的名誉,为弘扬中华烹饪文化,传播中华烹饪,升高中华烹饪在列国的人气,搭建中外友谊桥梁做出了优异进献。             

 

The People's Republic of China national celebrity chefs     Bing Du

从业中餐厨子及饮食管理20余年,一向服务于本国高端商务及度假酒馆。曾多次主理及招待国家首要官员和香江有名歌唱家等,出品和管制受到领导和歌星的可观表扬,所管理和服务的小吃摊餐饮公司曾荣膺国际和本国多项金奖。数十三次被评为优质领导和先进专门的学业楷模。有多篇厨艺杂文在境内规范期刊公布,曾插足温哥华海天出版社编写制定的《德国首都名厨录》的谋士职业。三千年《杰出温哥华》、2006年《荣誉卡萨布兰卡》两部布拉迪斯拉发市场经济济经济特区创造二十五周年大型回忆文献记载着她的辛路进度。二〇〇六年《中夏族民共和国名菜大典》、《粤港澳有名气的人录》同一时间都记载着她的阅历。二〇〇两年受邀出任国务院国资委伙食服务发展大旨顾问。二〇〇七年被公推为世界旅社协会亚洲理事委员会施行总干事,兼世界旅社品牌研讨中央高级专家。

Resume
Personal Data:
Name:                   Bing Du
Data of birth:        5 of May 1973
Sex:                    Male
Marital Status:       Married
Nationality:           Chinese
Passport Number:      G29174770
Permanent Address:     52, Floor13, first Building, D, district.LiDu Garden, LiDu Street,
                            Sichuan Province.
                          P.R.China
Telephone:              0086-817-5572255
E-mail:                  dbing8899@yahoo.com
Present work Address: Holiday Inn Hotel-Kuwait
                           140 Hamad Al Mubarak St,Gulf Road
                           Kuwait P.O.Box 234-22003 Salmiyah. Kuwait. 
Telephone:             00965-1847777--2577
Fax:                    00965-25759809
Mobile:                 00965-66836706
Language:               Chinese & English & Arabic
Education:              6-1991Graduated from NanChong cooking Vocational School                   Hotels Instituted Diploma
 
Professional Experiences
06/1991---05/1992      Szechwan Lingjiang Hotel,China
                          Chinese Sichuan Cuisine Chef
                          (Joined the Pre-opening of the hotel)
 
06/1992---08/1994      Yuehua Mandarin Hotel Xiamen D.C,
                           China
                           Sous Chef (Szechwan Cuisine)
 
10/1994---08/1996     Hai Shan Hotel Xiamen D.C,
                          China
                         Japanese Teppanyaki Chef
 
08/1996---06/1997      Hisense Garden Hotel Qingdao, China
                           Chinese head chef
 
06/1997---08/1998       World Trade Center Hotel in Qingdao,China
                            Japanese Teppanyaki Chef
                           
08/1998---10/2005      Movenpick Jolie Ville Golf Hotel,  (Maritim Jilie Ville Golf & Resort)
                          Sharm el sheikh in Egypt
                          Executive Chinese Chef&Japanese
                          Teppanyaki Chef (In charge of the
                          Chinese and Japanese Kitchen)
                          (Joined the pre-opening of the hotel)
 
                           WWW.Movenpick-sharmgolf.com
 
Present Address:       P.O.box 234
                          22003 Salmiyah
                          Kuwait    
10/2005---present      Holiday Inn Hotel in Kuwait
                          Executive Chinese Chef
                      
Web sit:                 WWW.kuwait-hi.com
 
E-mail:                  bing.du@hikwt.com
                           Dbing8899@yahoo.com
Telephone:              00965-1847777; Ext.2577                 
Mobile:                 00965-66836706 
My Job Descriptions:
Training for staff professional knowledge training.
Training for kitchen practical operation.
Training for kitchen routine operation.
Manages the kitchen in the Executive Chef absence
Inspect the hygiene status of working area. Comply with all statutory and internal requirements in matter of hygiene and food safety
Inspect the kitchen equipment.
Inspect staff attendance and grooming.
Arrange staff duty roster.
Arrange staff for daily and monthly Inventory.
Control food cost.
Control and replenish the food stock.
Coordinate with other department ( As Purchasing Department, cost control Office, etc )
Food preparation for grand banquet to support others.
Plan the monthly and daily, quarterly food promotions, and VIP menu preparation.
Implement new recipes and creative ideas to stimulate the business – ongoing concept development.
 
* Many times did catering for the President of public of Arabic Egypt and the leaders of other nations, the conference of the leaders of Arabic Countries and the conference of the leaders of European Countries.
 
Professional Training
08/1996---12/1996      Japanese Cuisine Sushi&Teppanyaki)
                          Grand-Kobe Teppanyaki Restaurant,
                          Haishan Hotel,Xiamen,China
 
Professional Skills
Chinese Cuisine:       Szechwan & Cantonese &others region of the Chinese Cuisine, even New
                          Chinese Cuisine, etc.
                                                                  Japanese Cuisine:      Sushi, Sashimi & Teppanyaki Show

 

写作菜品
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菜的色调名称:大虾双拼    杜冰创作
单位名称:国际洲际酒店处理公司公司(Holiday Inn Hotels) 科威特莎莱米亚省假期旅社

用三种烹饪格局来反映大虾的不如口味,能够感受到蒸虾的肉质肥嫩鲜美,炸虾的酥脆可口。
虾仁历来感到既是好吃,也是药补的食品,乙酰胆碱丰硕,肉质松软,易消化,具备补肾壮阳,明目镇痛等功用。此菜虽在观念的烹饪格局下,却由此二种方式相结合,和特殊的形状,给人以分歧的欢悦感到,减弱少了油腻感,食用更具健康。

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菜的色调名称:香煎西柠金枪鱼    杜冰创作
单位名称:国际洲际旅舍处理集团集团(Holiday Inn Hotels) 科威特莎莱米亚省假期旅社

此菜有效地将中餐和西餐的烹调形式组成起来,简单,易烹调。颜色搭配互相搭配,金枪鱼鲜嫩可口。金枪鱼所含糖类齐全,可抑止胆汁醇扩充,也是很好的美容和减重健康食物。

                                      与社会风气御厨杨贯一大师亲相符影                 与香江正官黑社会老大戴龙在共同

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菜的色调名称:瓤加州红虾扒芦笙    杜冰创作
单位名称:国际洲际酒店管理公司公司(Holiday Inn Hotels) 科威特莎莱米亚省假期旅馆

鲜虾鲜嫩可口,芦笙清香脆嫩。
青虾三磷酸腺苷丰盛,所含脂肪底,具备补肾,滋阴消肿的成效。
芦笙所含碳水化合物具备很好的抗癌效果。
此菜减弱了思想复杂的加工进度,降低了原材质的纤维素流失,此菜造型简练,颜色搭配清晰。

 

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菜色名称:冬阳汁煎鲜带子      杜冰创作
单位名称:国际洲际酒店管理集团集团(Holiday Inn Hotels) 科威特莎莱米亚省假日酒馆

此菜有效地将中餐和西餐的烹饪方法结合起来,轻巧,易烹调。此菜颜色搭配互相搭配,鲜贝滑嫩松软,鲜香可口。
鲜贝具备减弱血清和胆汁醇的新鲜功用,进而使体内胆汁醇收缩。
它的魔法比常用的降胆甾醇的药品较好,也易消食。在食用后,给人一种清爽宜人的以为。

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(小编:admin)

                与香港(Hong Kong)盛名明星刘锡贤合影        与法兰西共和国美味的食品会福冈分组织带头人何弘邦在一道

※ 本档案由中夏族民共和国名厨查询网权威数据提供 ※

 

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与东方之珠正财梁文滔大师、李驹大师在联合签字                          与东北菜泰斗吕长海大师

 

Shi Xiaozhong was born in October 1971, and in Haifeng of Shanwei City,Guangdong. He is the founder of Hong Kong Zhongge Delicate Haifeng Cuisine. He has been serving senior business and resort hotel 20 years since he works in Chinese food and catering management. He takes care of and receives national important leaders and Hong Kong movie stars many a time, and is highly appreciated for his products and management by them. He helps the hotels win many gold medals at home and abroad. He is named Good Manager and Advanced Model of Work repeatedly. There are several papers about cuisine written by him on national professional publication. He used to be a consultant for Shenzhen Chef Catalog which was published by Shenzhen Haitian Press. His experience was recorded in Classic Shenzhen and Honor Shenzhen, which were memorial literature for 25th anniversary of the establishment of Shenzhen Special Economic Zone. The two books were published in 2000 and in 2005.And in 2006, another two books published his story, which were Chinese Famous dishes and Guangdong Celebrity. He was invited as an adviser of the Diet Service Development Centre of SASAC in 2008. And he was elected as the Executive Director-General of Asian Council of World Hotel Association and the Senior Expert of World Hotel Brand Research Center in 2009.

 

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