The 26th China Chef's Festival Honorary Chef Team Huashan Lunjian
Summary:On October 22, the awarding ceremony of the “Huashan Lunjian” finals of the 2nd Chinese Chef Cooking Skills Competition was held at the North Peak of Huashan Mountain in
On October 22, the awarding ceremony of the “Huashan Lunjian” finals of the 2nd Chinese Chef Cooking Skills Competition was held at the North Peak of Huashan Mountain in Weinan, Shaanxi, marking the successful conclusion of the 26th Chinese Chef’s Festival. After three days of intense competition, a team of chefs consisting of Hu Manrong, President of the Kitchen of Honor Hotel Group, and branch chefs Luo Zhengping, Hu Kuanliang, Li Fanglong, Chen Zijian, and Deng Liansheng, stood out among nearly a hundred gold medalists in the six major competitions in the country and won the hot dishes. Two Golden Honor Awards and one Chinese Golden Chef Award. Two of them were awarded as registered Chinese master cooks, and two of them were awarded with good results as registered Chinese master cooks. Among them, the chef of Jinjiang Honor Hotel Li Fanglong has gained a lot. He won the Golden Medal Award, the Outstanding Contribution Award for International Promotion of Chinese Food, and was awarded the honor of "China's Top Ten Chefs", the highest award in China.
Leaders attending the "Huashan Lunjian" award ceremony included Jiang Junxian, President of the China Culinary Association, Lu Zhiyuan, Secretary of the Weinan Municipal Party Committee and Director of the Municipal People's Congress, and Gao Bingyi, Chairman of the Celebrity Chef Committee of the China Culinary Association, and chief referee of the competition. Gao Bingyi fully affirmed the performance of the honorary group chef team and presented awards to the winning masters. The superb skills and wonderful performance of the honorary chef team have won high praise and praise from more than forty referees, local media and the audience!
The "Huashan Lunjian" skill contest has innovated in the form of the competition, with flexible and diverse scoring methods, and dish scores can better reflect professional standards and market value. In order to reflect the fairness and justice of the competition, the competition organizing committee selected more than forty culinary masters with national qualifications from 16 provinces across the country to form a referee committee and a supervisory review committee, which were divided into groups based on their professional expertise to make judgments. The participating members of the honor group chefs team performed well, the team cooperated with each other tacitly, and each dish was ingenious.
China’s Top Ten Chef King Award and Chinese Cooking Master are the highest awards in the country’s culinary industry, and they are also the highest honors that practitioners in the Chinese catering industry are eager to obtain. The honorary chefs receiving this award are a great recognition of the winners. Master Gao encourages the winners to Make persistent efforts to promote Chinese food culture.