Step into the culture of Chao cuisine Get close to the master of Chao cuisine
Chen Wenxiu
Chaoshi cuisine has a long history
Its inheritance and development are inseparable
Generation after generation of people of insight have worked together
Chen Wenxiu, a well-known expert in the study of the culture of chao cuisine
It is the representative of this
Focus on teaching Door wall peach plum
The energetic and spirited Chen Wenxiu is currently the deputy director of the Culinary Department of Shantou Technician College, and in the school, whether it is a master of Chao cuisine engaged in teaching or a student majoring in cooking, everyone likes to call him "Master" in unison!
In fact, Chen Wenxiu has been tirelessly engaged in cooking teaching at Shantou Technician College (formerly known as Shantou Second Technical School) for 40 years. Except for practical internships in hotels and restaurants (such as Shantou Building, Renmin Hotel and "Lao Ma Gong Zongqiu" shop) during his studies in the late 1970s and early 1980s, Chen Wenxiu never worked in grassroots catering units. However, in his dedicated teaching and research, he has never stopped promoting the culture of Chao cuisine. In the years of teaching, he has trained a lot of outstanding cooking students, all over the place, especially the students of the "second skill and the third class", and have long become well-known figures in the field of Chao cuisine cooking, including Chinese cooking master Cai Sanyuan, cooking national skill master Wang Longsheng, The seventh generation of Chinese Chao cuisine celebrity chefs Gao Tingyuan and Zhong Zhaolong, the inheritors of the provincial intangible cultural heritage project "Chaoshan Brine Goose Traditional Cooking Technique" and "Fish Glue Drying Technique" Ji Ruixi, Macau Melco Hotel Chef, Vice President of Lingdong Chao Cuisine Research Institute Zhou Kesheng, Chen Zhiyi, the seventh generation famous chef of China Chaozhou Cuisine, Shantou Red Moulin Catering Co., Ltd., Wu Yiqiang, general manager of Jieyang Hotel, and Xiao Jiazhe, principal of Chaozhou Hongxin Vocational School, can be called the teachers of the master. In terms of theory, one of his significant strokes is that in 2000, he wrote the paper "On the Characteristics of Chaozhou Cuisine" and published it at the China Cuisine Forum, which defined the concept of Chaoshan cuisine in the theoretical category and standardized the description of the characteristics of Chaoshan cuisine, providing a reference basis for the Guangdong Provincial Bureau of Metrology to identify the "Chaozhou cuisine" standard in 2005, allowing it to define and develop the original convention of "Chaozhou cuisine" in the name of "Chaozhou cuisine". He opened the WeChat public account "Old Food Tide Food Culture and Food Miscellaneous Thoughts", long-term pen cultivation, published more than 350 articles of nearly 500,000 words, full of information about the creation of pictures and texts, its diligence is no less than that of professional writers, and the public account's Chao Cuisine culture has also become a free micro-class for many chefs, students and people who like relevant knowledge. Chen Wenxiu's love of food can be said to be innate. He recalls that when he was very young, whenever the charcoal fire was used to roast rat shell kway and squid outside, he would bring a small stool to join in the fun and observe carefully. Since junior high school, his family has been making kway teow, fish and duck during the New Year's Festival, and he is also keen to learn cooking skills. Later, after being admitted to Shantou Commercial Technical School, he was lucky enough to become one of the only 4 students in the school that year, and since then he has been inextricably linked to the inheritance and development of Chao cuisine culture.
Multi-talented and multi-talented to seek development
In the industry and society, Chen Wenxiu has successively served as deputy secretary-general of Shantou Catering Industry Association, secretary general and executive deputy secretary general of the Chao cuisine professional committee of Guangdong Cuisine Association. During his tenure, he often planned, organized and coordinated the work of the association, exerted his professional and technical expertise, and provided suggestions and suggestions for enterprises. He guided catering enterprises to correctly use accounting methods and guided catering enterprises to standardize accounting. Among them, the most prominent is to change the traditional catering industry's inventory accounting principles, that is, from the original "field inventory system" to "perpetual inventory system", set up special lectures (in order to cooperate with the special lectures also prepared a guide book "Industry Accounting") and practical guidance, effectively improving the quality of industry accounting. At the same time, he pays attention to cultivating enterprises to establish a new concept of "cost control", and encourages enterprises to take "sustainable growth" as the development goal, reminds enterprises to understand the tax reform of "VAT reform" in a timely manner, and makes full preparations for the implementation of "VAT reform". He not only led enterprises to sort out relevant materials in a timely manner, but also organized enterprises to conduct training and interpretation.
In terms of cultivating students, Chen Wenxiu pays attention to improving his cultural quality while cultivating his skills, he leads by example to learn more and think more, often Bogu leads to the present to drive students to read and think; while paying attention to improving the overall quality of students, he pays more attention to the cultivation of their innovative quality, and encourages students to dare to try on the basis of inheritance, such as boldly reproducing and innovating lost dishes, optimizing different ingredients and ingredients or colliding with new fancy and taste; he also pays special attention to cultivating students' stable psychological quality. And instilled in students the importance of using the "craftsman spirit" to make Chao cuisine more refined; encourage students to develop a high degree of self-discipline in learning and work, achieve high standards and strict requirements, so that every student can treat their profession with a posture of awe.
According to the different requirements of different periods and the development trend of the chao cuisine industry, Chen Wenxiu implemented the corresponding cooking education methods. In the period of reform and opening up, with the goal of "cultivating high-skilled talents", we cultivated a technical backbone for the Chaoshi vegetable industry. In the 1990s, with the focus of "Chaoshan cuisine innovation and cooking management", we focused on cultivating modern Chaoshan culinary professionals with management ability and technical research ability. Nowadays, he is more committed to the education of "Chaoshan cooking science", highlighting the cultivation of "scientific diet concept", "diversification of food raw materials", "rationalization of dietary structure" and "standardization of cooking techniques".
Tie-in-the-air chorus fruitful
Along the way, Chen Wenxiu has taken the financial and management of catering, culinary education and culture, and the inheritance of the spirit of culinary craftsmen as his research direction, and he has also grown into a national senior evaluator and an expert in the culinary expert database of the Guangdong Provincial Human Resources and Social Security Department. He was invited to serve as a food consultant for the documentary "Cantonese Chefs Share the Taste of a Thousand Kitchens from All Over the World"; as an expert in the "Formulation of the First Batch of Chao Cuisine Standards in the Guangdong-Hong Kong-Macao Greater Bay Area", he edited the "Chao Cai - Protecting National Cuisine" standard, and undertook the preparation of the "Introduction" of other projects. He participated in the 2016 Shantou Youth Entrepreneurship Skills Competition - Chinese cooking planning and technical document formulation; in 2019, he served as a judge and mentor of the Shantou Chaojie Entrepreneurship Competition; and in 2020, he served as the chairman of the Shantou Chaojie Entrepreneurship Competition.
With years of accumulation, he wrote "Chao cuisine cooking textbook" and "catering cost accounting" in his early years, and produced "Introduction to Cooking", "Cooking Raw Materials", "Cooking Technology", "Catering Cost Accounting" and other particularly practical teaching courses. However, he did not meet the status quo, and intensively produced the "Chao Cai Basic Cuisine Teaching" boutique course, "Chao Cai Cooking Process" integrated tutorial and so on.
In the development of cantonese cuisine master project, he is an expert in the development of vocational skill level recognition test questions for technical colleges and universities in Guangdong Province in 2021, and an expert in the development of the 2021 Cantonese cuisine professional integration curriculum specifications and curriculum standards. He participated in the preparation of Chinese Cook (Chao Cai) Test Questions (National Question Bank).
Chen Wenxiu, who has passed the age of flower armor, still keeps in mind the "gene" of Chao cai, and constantly sows and carefully waters the seeds of Chao Cai culture. "Trees have roots and can grow hair; water has a source and can rush!" It is precisely every person who works silently for the sake of better carrying forward the Culture of Chao cuisine, and the unremitting inheritance and development of the spirit of accumulating thousands of miles, that the Culture of Chao Cuisine can be stable and far-reaching.