~Look for the best young chefs~
The 7.2H-F Forum Area of the National Exhibition and Convention Center held a Weilai Star Chef Food Summit Forum on March 31, which gathered many international celebrities, Chinese celebrities and celebrities in the food industry. In front of the star chef seniors, the teasing chef also participated in the learning and exchange of the event site as a guest of the event.
The scene gathered the industry's Haipai, Cantonese cuisine, Sichuan cuisine, Huaiyang cuisine, halal crispy dim sum, Black Pearl Restaurant, Pastry Baking and other catering cooking masters, not only giving you the opportunity to listen to the master's creative process, but also listening to how the master evolved from inspiration to table cuisine. This is a stunning journey for the taste buds, breaking through conventional thinking, immersive experience, zero-distance transposition interpretation was brought into this forum.
#星厨大师现场分享创作灵感
This forum aims to "bring immersive experience and zero-distance transposition interpretation" to this forum. Eight chefs shared their creative inspiration and shared how the food evolved from inspiration to a table dish. Bring you the opportunity to listen to the master's sharing at zero distance.
Zhou Yuanchang
International Jury member of the World Culinary Federation.
Vice Chairman of the International Celebrity Chefs Committee of the World Federation of Restaurants.
Executive Vice Chairman of celebrity chef committee of China Cuisine Association.
Vice President of Shanghai Catering and Cooking Industry Association.
Zhou Yuanchang, Chairman of Shanghai Haiyi Restaurant Management Co., Ltd., founder of Shanghai Zhoushe Classic Haipai Cuisine. Born in a family of famous chefs in Shanghai, he has been engaged in the catering industry for 49 years, a non-hereditary inheritor of traditional cooking skills in Shanghai cuisine, a leading master of Shanghai haipai cuisine, and one of the top ten famous chefs in China.
Shen Wei
Outstanding Person Award for the 30th Anniversary of the Chinese Cuisine Association.
Champion of China Hotel Association Belt and Road International Gastronomic Skills Competition.
China Hotel Association International Five-Star Celebrity Chef.
Shen Wei has been the Executive Chef of Chinese Cuisine at Crowne Plaza Silver Star since 2009. Prior to his appointment at Crowne Plaza Silver Star, Chef Shen Wei was executive chef at Jin Mao Yacht Club, Head Chef at Grand Hyatt Jin Mao Hotel, Head Chef at Golden Age International Fraternity, and Head Chef at Tianlun Grand Restaurant. He has been engaged in culinary career for many years.
Du Caiqing
In 2009, he joined The Bund Hotel as the Head Chef of Newland China Kitchen, responsible for the operation and management of Chinese kitchens.
Chef Du has profound research and unique insights into Benbang cuisine, Huaiyang cuisine, Cantonese cuisine and Sichuan cuisine, and is good at improving and innovating on the basis of inheriting the essence of traditional dishes and combining today's catering concepts. With more than 30 years of culinary experience and knowledge of ingredients, he has carefully designed 52 seasonal menus for 52 seasonal menus during his 12 years as Chef of New Worlds, bringing guests an unforgettable dining experience.
Ginger Songyu
Founder of Food Research Society
Wen's Jiawei Food Consultant
Co-founder of Easy Supply Chain
Chairman of Weirong Industry
Engaged in the catering industry for many years, Jiang Songyu has a special feeling - food is not only a taste, but also an emotion and memory.
Wang Shijia
He is currently the deputy general manager of Green Wave Gallery Restaurant
Special snacks such as osmanthus cake and three-silk eyebrow puff pastry are the signature spots of The Green Wave Corridor
It has won the praise of many Führer-level VIPs and tourists.
He has been studying in the field of Chinese pastry for 26 years, leading the team to overcome the difficulties of trial production of "halal crispy dim sum" raw materials, and meeting the catering needs of different tourists. She has developed a variety of innovative dim sum such as crab yellow eyebrow puff pastry, fragrant shrimp spring rolls, etc., and introduced more than 10 kinds of dine-in dim sum such as pea parfait into the first class of the airline. During the 2014 CICA Summit, the Fuehrer's husband and wife fell in love with the "Everything goes as it pleases" dim sum she led, making this Chinese delicacy on the tip of the tongue lead the way. At the reception dinner of the first CIIE in 2018, the "Lotus Rhyme" set of points she and her team members jointly completed won unanimous praise.
Yang Chao
Chef of Park Hyatt Black Pearl
Best Executive Chef of Olive Illustrated 2020
National Senior Technician
2021 Park Hyatt Place Black Pearl Chef.
Chao Yang, 2021 Park Hyatt Black Pearl Chef, contemporary young chef. How can we better inherit the old dishes left by our predecessors? What kind of problems are encountered on the road of innovation? Yang Chao has his own thinking, he believes that our young chefs should think deeply about the dishes every day.
Leisure
Huaiyang cuisine young outstanding chef
Chef of the new Jinjiang Blue Sky Revolving Restaurant, a new internet celebrity restaurant
Kang Le, a young outstanding chef of Huaiyang cuisine, is good at colliding and combining "new" ingredients with "traditional" ingredients. He has served as the executive chef of Binjiang 1818 Reserve Huaiyang, the new Jinjiang new net red restaurant in 2020, and the chef of Blue Sky Revolving Restaurant.
Zhou Hui
It has served The St. Regis, Marriott, Peninsula, InterContinental and other hotels
He was a guest teacher of pastry baking at Shanghai Industrial and Commercial Vocational and Technical College
Franke Gourmet Classroom Desserts Distinguished Lecturer.
Zhou Hui has been engaged in dessert making for 21 years, learning from French dessert chef Philip Koske and following French dessert master Eric for many years. He has won the Gold Medal for Desserts in the F H C Dessert Contest and the Top 50 in the Global Delicious Contest. He has served in Major Group Hotel Management companies such as St. Regis, Marriott, Peninsula, InterContinental, Accor, and other major groups, as the head chef of the cake house.
#活动精彩记录
The eight chefs introduced the creative inspiration, but also brought the chef's own thoughts and thoughts on the dishes. In-depth discussions on "how to effectively control costs", "how to catch the attention of consumers" and macro market forecasts.
This forum not only has professional chefs bring cooking inspiration and creativity to everyone at close range, but also can directly taste creative dishes on the spot, bringing you a gourmet feast on integration and innovation.
At the scene, Chef Wang Shijia displayed the signature dessert of Lubo Gallery Restaurant for tasting and tasting, and exchanged in-depth ideas and explorations on dishes with the audience.
#星厨美食高峰论坛
The forum brings together the most famous Michelin masters and world catering industry leaders from all over the world, aiming to allow professional chefs to bring you the latest trends in world cooking and cuisine at close range, and expand the influence of Chinese cuisine.
Michelin chefs and we have also brought special domestic rare ingredient suppliers, which are exported overseas, reaching an overseas market share of more than 80%. Michelin chefs are not out of reach, and if you communicate closely with celebrity chefs, I believe you will definitely gain something.