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张钧:中国烹饪大师、国家高级烹饪技师、国家职业鉴定考评员、中国烹饪协会会员、世界中餐名厨联谊会常务理事。1986年饮校毕业,入行当厨师,被分配到大鸿运,师从蔡育发。蔡老师手艺好,也很有创意,张钧至今认为今天的厨艺好,有创意,首先得益于启蒙老师。当了两年学徒,辞职去读旅专。1990年到深圳晶都水晶宫当上海菜厨师长。1994年回沪后,历任阿毛炖品、雨花大酒店、小田园、田园人家等店行政总厨。2000年开始,任富丽大酒店、百嘉盛大酒店总经理。两年前开了一家农家菜馆“万年粮仓”。在电视台《星尚·人气美食》栏目当教头,他的作品常使主持人、编导、摄像垂涎欲滴。
Zhang Jun: Chinese cooking master, senior national culinary technician, national appraisal appraiser, member of China Cuisine Association, executive director of World Chinese Cuisine Chef Association. In 1986, he graduated from the School of Drinking and Drinking, worked as a cook, was assigned to the big fortune, under Cai Yufa. Cai teacher skill, but also very creative, Zhang Jun has today that the cooking is good, creative, first of all benefit from the enlightenment teacher. Apprenticeship for two years, resigned to study brigade. 1990 to Shenzhen Crystal Palace when Shanghai chef. After returning to Shanghai in 1994, he served successively as Chief Executive Chef for Ahuo Stew, Yuhua Hotel, Xiaoyuanyuan and Pastoralists. Since 2000, Ren Fuli Hotel, Bai Jia Sheng Hotel General Manager. Two years ago opened a farmer’s restaurant “Wannian granary ”. In the television station, “Star Shang popular food” section as a coach, his work often host, director, camera coveted.