Liu Zhilin is currently the technical chef of Binzhou Zhonghai Hotel Co., Ltd., the national senior technician of Chinese cooking, the vice chairman of Shandong Hotel Association, the vice president of Binzhou Catering Association and the director of the Celebrity Chef Committee.
Liu Zhilin has been engaged in culinary work for a long time, especially in the catering industry, especially in Chinese cooking, has won many gold medals in Shandong Culinary Technology Competition, is a registered referee of the Vocational Skills Competition of Shandong Cuisine Association, served as a judge, referee and chief referee of the previous municipal culinary skills competitions, and has successively won the National Youth Post Expert, Shandong Province Chief Technician, Shandong Province Technical Expert, Shandong Province May Day Labor Medal Winner, Binzhou City Chief Technician, Bohai Craftsman, Binzhou City Technical Expert, Binzhou City Youth Post Expert, Binzhou May Day Labor Medal winner and other honorary titles. In recent years, he has actively participated in the research on the evaluation of special technicians in the new era of enterprises in Shandong Province under the background of the "14th Five-Year Plan" talent development plan of the Shandong Provincial Department of Human Resources and Social Security, and published many exchange articles such as "Food Safety Guide" in national journals.
Take root in the front line and never forget the original intention
Since 2003, Liu Zhilin has been engaged in cooking for more than 20 years, from apprenticeship, lotus fighting, and cutting to head chef and executive chef. In the past 20 years, he has always endured his temperament and loneliness, and through the persistent pursuit of his culinary career and the continuous improvement of his cooking skills, he has continuously studied his cooking skills and formed his own specialties and technical skills. In September 2019, in the finals of the 8th National Culinary Skills Competition held in Tianjin, Liu Zhilin won the national runner-up of "Chinese Hot Dish", won the "Special Gold Award" in the finals of the 8th National Culinary Skills Competition, and was awarded the title of "Golden Chef Award" and "High-skilled Talent in the Catering Industry". Liu Zhilin, who is committed to the research and promotion of Chinese cuisine, has represented China in the World Chinese Cuisine Cooking Competition and won the "Five-Star Diamond Gold Award", and was named the "World Chinese Cuisine Promotion Ambassador".
Inherit and innovate, and stand at the forefront of the tide
Liu Zhilin has always adhered to the work tenet of "inheritance is not conservative, innovation does not forget the original", focusing on the development direction of mainstream catering in the new era and new situation, organically combining cooking theory with industry dish research and development, using theory and practice to promote the integration of Chinese and Western food culture, using Western food concepts to innovate and improve Chinese food, and innovating dish technical achievements. In March 2023, the "Binzhou Taste. At the "Xiangpiao Quancheng" good product promotion and "Binzhou Banquet" tasting meeting, he served as the "banquet chef", led the team to innovate cooking skills, and created Chinese and Western fusion boutique dishes such as glittered sea cucumber, old turkey and bean curd, crispy bamboo shoots and salty shrimp cakes, apricot fragrance Yiliyuan veal, etc., from the selection of raw materials, dish design, nutritional matching, modeling and other subtleties to highlight the specifications of the state banquet, and successfully completed a number of reception tasks of national, provincial and ministerial leaders, and was highly praised by the reception authority.
Educate people tirelessly, and teach each other
Liu Zhilin loves the culinary career, actively plays the leading role of high-skilled talents, actively does a good job in "passing on the help" and talent training, and strives to train young technicians in work and practice. In recent years, more than 300 students and more than 150 apprentices have been trained, and 10 gold medals, 40 silver medals and more than 60 bronze medals have been won in various competitions organized by the Culinary Association at the municipal and provincial levels, of which 30 have obtained the titles of technicians and senior engineers.
Editor-in-charge: Zhang Di
Reviewer: Li Lijuan