A strong team up to talk about the new chapter｜Wang Haidong and Fenyang celebrity chef exchange symposium was successfully held

On the afternoon of September 6, an exchange symposium between the China Cooking Association and Fenyang Famous Chefs was held in the association's conference room. Wang Haidong, executive vice chairman of the Famous Chef Professional Committee of the China Culinary Association, inheritor of Chinese traditional skills and skills, and national technical expert, Guo Jianglin, president of the Fenyang Catering and Tourism Hotel Industry Association and executive director and general manager of the Municipal Chefs' Township Food Culture Development Co., Ltd., Liu Bo, secretary of the association's party branch and executive president, Xu Linbo, deputy secretary of the association's party branch and vice president, Zhao Hong and Zhao Xuedong, executive directors of the association, Liang Yaokui, honorary director of the Famous Chef Committee, all chefs of the tofu banquet, and chefs of the government hall, etc., attended the event. The symposium was chaired by President Guo Jianglin.

Conference site

Vice Chairman Wang Haidong said that he had a deep feeling when he came to Fenyang three times. Feeling President Guo’s love for catering, his support for the chef, and his intention to Fenyang cuisine. Through the association, we have established a deep friendship with Fenyang colleagues and are committed to enhancing the popularity of Fenyang dishes nationwide. Focusing on the improvement and innovation of Fenyang dishes, it emphasizes that on the basis of maintaining traditional taste, the competitiveness of dishes in the country will be enhanced through aesthetic design, innovative concepts and refined presentation methods. And on how to enhance the attractiveness of dishes by improving production processes, optimizing ingredients selection and improving the art of plattering, it also emphasizes that innovation should not deviate from local characteristics and avoid blindly imitating the tastes of other regions. Through repeated practice and careful operation, we can improve our skills and ensure that the dishes meet higher standards in taste, knife skills and presentation.

Through the exchange and discussion, the innovative thinking, R&D awareness and market awareness of Fenyang chefs were further stimulated, and they were encouraged to pay more attention to the aesthetic expression and refinement of dishes on the basis of maintaining traditional cooking skills, thereby comprehensively enhancing the competitiveness and attractiveness of Fenyang cuisine in the national catering market.

President Guo Jianglin first expressed his warm welcome to Vice Chairman Wang Haidong's arrival. He said that in order to build the Fenyang dual brands and enhance Fenyang's popularity and influence in the national catering market, the Fenyang Municipal Party Committee and Municipal Government have established cooperative relations with the China Cuisine Association, further explore and inherit Fenyang's traditional food culture, adhere to the truth and innovate, and allow the overall level of Fenyang's cooking and catering to continue to develop healthily. The association has always focused on standardized management, focusing on building a Fenyang chef team in the new era, carrying forward the essence of traditional cooking, continuously promoting the inheritance and innovation of dishes, continuously improving the city's hotel management, cooking skills, catering services and banquet comprehensive service capabilities, helping Fenyang's catering industry develop at a high quality, and continuously polishing the dual brand awareness of "Chinese Chef Hometown" and "Fenzhou Banquet Chef".

When I came to Fen, Wang Haidong, Executive Vice Chairman of the Famous Chef Professional Committee of the China Cooking Association, Ma Xingang, Director of the Main Dining Professional Committee and Roast Duck Professional Committee of the China Cooking Association, Li Yang, Technical Head of the Stewed Duck in Beijing Bianyifang, and a group of three people also visited the pedestrian street, the hometown of Chinese chefs, and water-grinding tofu banquet.

Wang Haidong, executive vice chairman of the Famous Chef Professional Committee of the China Cooking Association, inheritor of traditional Chinese skills and skills, and national technical expert

Guo Jianglin, President of Fenyang Catering and Tourism Hotel Industry Association and Executive Director and General Manager of Chefs and Township Food Culture Development Co., Ltd.

Liu Bo, Party Branch Secretary and Executive President of Fenyang Catering and Tourism Hotel Industry Association

Xu Linbo, deputy secretary of the Party branch and vice president of Fenyang Catering and Tourism Hotel Industry Association

Zhao Hong, Executive Director of Fenyang Catering and Tourism Hotel Industry Association

Zhao Xuedong, Executive Director of Fenyang Catering and Tourism Hotel Industry Association

Liang Yaokui, Honorary Director of the Famous Chef Committee of Fenyang Catering and Tourism Hotel Industry Association

Xie Yashan, Director of the Famous Chef Committee of Fenyang Catering and Tourism Hotel Industry Association

Li Guang, deputy director of the celebrity chef committee of Fenyang Catering and Tourism Hotel Industry Association

Wang Wei, deputy director of the celebrity chef committee of Fenyang Catering and Tourism Hotel Industry Association

Guo Changhao, deputy director of the celebrity chef committee of Fenyang Catering and Tourism Hotel Industry Association

Ren Shuqi, deputy director of the celebrity chef committee of Fenyang Catering and Tourism Hotel Industry Association

Wang Jinbo, deputy director of the celebrity chef committee of Fenyang Catering and Tourism Hotel Industry Association

Wang Haidong, Ma Xingang, Li Yang and other three people also visited the pedestrian street, the hometown of Chinese chefs, and the water-grinding tofu banquet

Source: Fenyang Catering and Tourism Hotel Industry Association