Introduction of the main instructor - Mr. Guo Hongxiao
pioneer
JACK
Mr. Guo Hongxiao
Founder of Chinese Pioneer Creative Cuisine, Godfather of Chinese Molecular Cuisine, Father of Chinese Pioneer Cuisine, Master of International Culinary Arts, Winner of the French Food President Award, Ambassador of Sino-Thai Food Culture Exchange, French Food Excellence Star Award, Honorary Chairman of France Eskifi Asia Pacific, Vice Chairman of China Cold Cuisine Art Committee, Vice Chairman of China Celebrity Chef Professional Committee, Honorary President of French Chef King Cuisine Association, President of Henan Chinese and Western Food Industry Committee, Member of Chinese Culinary Artists Committee, Spain International Pioneer Food Ambassador, International Gastronomy Doctor, Chevalier des Hautes des Beaux-Arts, Order of excellence of the Esquiffe Le Cordon Bleu. He has studied at the French Gastronomy Institute, the American Culinary Institute, the French ENSP Academy, the University of Davis and other world famous universities. The World Catering Industry awarded the Global Culinary Merit Award, Mentor of Boao International Gastronomic Culture Forum, Executive Vice President of Henan Young Entrepreneur Committee, Honorary Chairman of Catering Professional Committee of Yuwan Chamber of Commerce, Honorary Chairman of Henan Young Celebrity Chef Alliance, Honorary Chairman of Celebrity Chef Feast, 2017 World American CIA Global Food Forum was selected as TOP50 Pioneer Master. 2017.2019 Asia Boao Food Forum Best Tutor, Best Speech Performance Award, Cross-Strait And Three Places Asian Communication Gold Award Winner, Won the 8th International Food Expo World International Culinary Arts Challenge Individual Set Gold Award, won more than 40 international and domestic gold medals, and has more than 100 courses of teaching experience.
Molecular culinary modern pioneer Chinese cuisine founder, leading the trend,
Insist on working hard for Chinese catering services
Original works, each issue is different
The periodic dishes are different, and they have always been imitated and never surpassed.....
2021 China Innovative Modern Catering Beacon continues
Pioneer new school of gastronomic cooking, more than ten years of communication and professorship, domestic chef audience of nearly 20,000 people, through the vision and experience of the global kitchen pulse and the world Michelin mentor face to face, cooking more inspired, harvest full of returns. Participate, think, taste, manual, pioneer teams, waiting for you, live visual touch To asia, culinary art sharing globally.
Scheduled Start Time:
August 29– August 31, 2021 (3 days of class)
(Sunday to Tuesday)
Registration Date: Reservations are accepted from now on
Training fee: Double course simultaneous registration discount price of 4000 yuan (RMB)
(Including training fees, material fees, handouts, etc.)
(1 book of "Molecular Culinary Creative Dishes", 1 set of exclusive custom tooling, 1 set of commemorative medal badges, and 1 set of personal commemorative books.) Daily 2-course tasting, lavish closing dinner)
Quota:
For the sake of course efficiency, the number of people in the class is limited to 20.
This course is a welfare program, if the quota is filled in advance, the registration channel will be closed early!
Course Type: Dual Course
Molecular Culinary Pioneer Creative Fusion Cuisine - Seminar
French Pastry Fruit Simulation Lesson
Teaching Location:
Zhengzhou North Ring Road and Fucai Road intersection peak Royal Golden City
Self-catering accommodation, recommended hotels:
(1) Hilltop Building - Dimei Business Hotel, Reservation Tel: 0371-55136000【Recommended】
After registration, please arrange personal accommodation as soon as possible, hotel rooms are limited, please book your room as soon as possible.
-Next-
David TV rushed to report and witness the height of professional communication
Molecular Culinary Pioneer Creative Cuisine Comprehensive Class Technical Content
Explanation of 50 kinds of molecular raw materials
(Detailed analysis of raw materials of the world's top 3 factories)
Molecular cooking world's top tools kitchenware explanation
Technical analysis of the world's four major international competitions
World's 50 Best Restaurants Ranking Genre Analysis
World Culinary Institute and Molecular Restaurant Genre Explanation
Molecular techniques and Chinese food set practical dishes cases
Analysis of Molecular Genres and Fame techniques of Asia's 50 Restaurants
1. Spheroidization technology (caviar and capsules)
(Vinegar, oil, sauce, fruits and vegetables, frozen, filling, hot and cold multiple practical recipes)
2. Reverse spheroidization (caviar and capsules)
(Vinegar, oil, sauce, fruits and vegetables, frozen, filling, hot and cold multiple practical recipes)
3. Foam technology (various foam production)
(Fruits and vegetables, soups, vinegar and lyross, frozen, dehydrated and dried, oil, sugar, sauce and other practical recipes)
4. Deep gelling technology
(Rubber, film, cold gel, hot glue, transparent, mold, mixed glue, sauce glue, fluid, special, latex, dairy products, coating and other practical formulas)
5. Deep emulsification technology
(Sauce, solid, various oils, various sugars, water and oil mixing, landscaping, deformation, curing, special-shaped)
6. Various smoking techniques
(Original, homemade, perfume, diffuser, liquid, traditional smoked.) Soups, drinks, sashimi, hot dishes and other practical recipes)
7. Thickening of various gels
(Xanthan gum, carrageenan, seaweed gum, lettuce powder, fish glue)
8. Vacuum pressure salting technology
(Machine pickling, pressure pickling, sealed pickling, animal fruit conversion pickling)
9. All kinds of thin and crisp dry hair technology
(Sauce, solid, liquid, thickening, granules, vegetables and fruits, powders, starch, equipment aids, flowers and plants, plant flakes, glutinous rice paper machine molding, practical dishes and more)
10.3D and 2D printing
(Liquid, soup, coffee, special paper, DIY, APP, custom, 2D equipment assistance, spraying, stacking, synthesis and other practical dishes)
11. True aerosolization technology
(Puffed, embrittled, dried, liquid, solid, soup, fermented.) Vacuum pickling, impregnation, bionic, variants, practical dishes)
12. Liquid nitrogen low temperature cooking technology
(Smoothies, frosts, sauces, rapid prototyping, rapid disintegration, atmosphere making, equipment assistance, machine molding, practical dishes and more)
13. Low temperature slow cooking technology
(Fruits, animals, plants, seafood, hardware, oil bath, water bath, ultrasonic bath, temperature 45, practical dishes)
14. Siphon Mousse technology
(Bubbles, various puffs, sauces, foams, pickles, hot and cold mousse foam, carbonated acid, fruit grains, alcohol, homemade, pastes, dairy products, practical dishes and more)
15. Innovative Marvel series technology
(Violet, discoloration, kaolin, lactose, kudzu powder, honey powder, mesh, crisp, cellulose, effervescent, and other practical dishes)
16. International food bonding technology
(Grade A, carrageenan, protease, cellulose, transaminases bonding)
17. Universal Frost Slime Machine Technology
(Swiss machine, second generation, Spain, chef machine, ultra-low temperature type, plants, juices, animals, Chinese food, Western food, rare ingredients, special entities, grinding, and other practical practices)
18. Modern cooking ingredient variants
(Molds, glutinous rice paper, helium balloons, various net red balls, bionic plants, exotic ingredients, animals, Chinese and Western food, ordinary ingredient variants, special bodies, and other practical dishes)
19. Image mold cooking
(Various molds, terracotta warriors, lipstick, high heels, garlic, oranges, screws, peanuts, footballs, bomb pots.) and many other practical dishes)
20. Universal oven in action
(Oil bath, water bath, large pieces of quick cooking, puff pastry and other practical dishes)
21. International artistic tableware application
(Special-shaped tableware, new and peculiar shape tableware, original independent tableware, football, bomb pot, grenade and other practical dishes)
22. The latest international popular disc decoration combination
(International plate, molecular plate, color plate, sauce plate, split plate, vegetable plate, shape of various international competition plate, all kinds of flowers and plants, all kinds of plate element techniques, practical PPT speech case analysis of many)
23. Pioneer Michelin creative cuisine, borderless creative cuisine, competition cuisine artistic cuisine creative method
24. Pioneer cuisine, creative cuisine, cultural cuisine, international competition cuisine, Chinese artistic cuisine 45 practical operation display and sharing
Remarks: (Due to the serious plagiarism in the industry, each new technology is only announced and produced on the spot of the training course)
(20 hot molecular gastronomic creative dishes and pioneer technical outlines, each containing 4 to 5 kinds, a total of more than 50 small technologies)
French Fruit Simulation Course - Fruit Simulation - Double Repair
Peaches, lemons, oranges, apples, pears, hazelnut cakes, Russian Rubik's Cube, Sharpie Dogs, corn, other internet celebrity little cute desserts.
The period dishes are different...
For inquiries, please call
with
GO
Teacher Yu: 177-3731-8235 (same as WeChat)
Teacher Shao: 199-4382-8285 (same as WeChat)
0371-63221564 (Office Landline)
Birthplace of Chinese molecular cuisine/pioneer cuisine
Pioneer cuisine, modern art Chinese food, molecular cooking creative Chinese cuisine founder, the center has opened more than 200 sessions of Chinese molecular creative cuisine class, hotel catering enterprises benefited more than 20,000, more than 20,000 Chinese chefs trained. Students have spread all over the world and Asian countries, and have opened more than 200 large molecular cooking lecture halls in Guangzhou, Beijing, Chengdu, Kunming, Wenzhou, Sanya, Shanghai, Haikou, Chongqing, Wuhan, Dongguan, Hangzhou, Xi'an, Wuhan, Zhengzhou and other places. Internationally renowned hotels and well-known domestic catering enterprises have business cooperation. Avant-garde culinary techniques are in sync with the international community, adding to the food and beverage industry. He has won the "Father of Chinese Pioneer Cuisine", "Molecular Cuisine King Award", "The Godfather of Chinese Molecular Culinary Arts", "World Global Gastronomic Art Merit Award", "Chinese Food Culture Contribution Award", "International Catering Five-Star Diamond Award", "French Gastronomy President's Award", "Doctor of International Cuisine", "Escofe Le Cordon Bleu Excellence Star Award", "Asian Pioneer Gastronomic Communication Platinum Award", "China Celebrity Chef Professional Committee Innovative Culinary Recommendation Internship Base", "Best Training Model in China's Catering Industry", "Asian Gold Award for Culinary Communication across the Taiwan Straits and Three Places", "Honorary President Unit of France Escophile Gastronomy Association", "Honorary President Unit of Catering Branch of Henan Yuwan Chamber of Commerce", "Vice President Unit of Henan Catering Entrepreneur Committee", "Best Partner of 2017 Boao Forum for Asia Gastronomy Culture Forum", "Best Performance Award of 2017 Us World Food Global Forum", "Designated Cooperative Unit of International Molecular Gastronomy Laboratory" and other honorary titles, and many cooperative restaurants have been selected as the world's best restaurants and Michelin restaurants. The first catering instructor to speak at the 2017 Boao Forum for Asia Food Forum, the first Chinese chef to perform at the World Global Food Forum in the United States, and the first team to perform culinary arts at the World Higher Food University davis University. It has successively disseminated pioneer food programs on Hunan Satellite TV, Shenzhen Satellite TV, Qinghai Satellite TV, Phoenix Satellite TV, Tianxia Satellite TV, Jilin Satellite TV, CCTV-10, Hubei Satellite TV, Henan Satellite TV, CNN of the United States, Thai Satellite TV Channel 13, etc., and led the team to exchange and learn from the world's best restaurants and Michelin restaurants in the United States, Japan, Thailand and other countries for many times, and published a number of professional books, enjoying a high reputation and reputation in the Asian catering industry. Tencent's video click rate is more than 4 million people, Sina blog click rate is more than 900,000 people, Weibo fans are 290,000 people, and the public WeChat platform is followed by 400,000 people.