In 2015, whether the master of Hunan cuisine can still be promoted

It's not out yet, so I'll let you know.

Male, Han nationality, born in August 1982, from Xinhua County, Hunan. Master of Chinese cooking, master of Hunan cuisine cooking skills, director of Hunan Food and Drug Supervision Association, director of Hunan Catering Industry Association, and current principal of Hunan Changsha Red Star Pengfei Chef Vocational Training School.

He not only inherited the fine tradition of careful operation and unique taste, but also constantly improved and innovated. Zeng Pengfei accumulated the experience of his predecessors bit by bit, gradually integrated the strengths of each family, enriched and developed Hunan cuisine varieties, and formed his own unique style in production. In his nearly 20 years of culinary career, he has worked hard and excelled to become a famous Hunan cuisine chef in Changsha, and has pushed the traditional characteristics of Hunan cuisine to a new height.

Since 1998, he has participated in catering work, successively worked in Loudi Lengshuijiang Crystal Palace Chinese and Western Restaurant, Lengshuijiang Bonier International Hotel, opened Chinese and Western restaurants in Changsha University of Science and Technology from 2007 to 2009, founded Fragrant Catering Management in 2013, obtained the qualification of private non-enterprise unit issued by the people of Changsha City in 2016, founded Changsha Red Star Pengfei Chef Vocational Training School, and served as a member of the Hunan Food and Drug Supervision Association and the Hunan Catering Industry Association.

Performance Results. In order to improve and improve the technical and teaching skills, he obtained the graduation certificate of Beijing Institute of Economics and Technology in July 2006, the junior high school teacher qualification certificate issued by the education administrative department in July 2007, and the Hunan cuisine cooking skills master certificate issued by the Changsha Human Resources and Social Security Bureau in September 2015.

In 2010, he participated in the China BEST50 Star Chef Competition sponsored by Food and Wine magazine and won the gold medal of Changsha Station;

In August 2012, he won the championship of Hunan Changsha Chef King Competition;

In June 2013, he won the title of gold medal chef in the "I am the God of Food" cooking competition hosted by Chengdu Guiyi Food Development ****;

In August 2014, he won the Best Creativity Award in the China Hunan Cuisine Cooking Competition and the Garden Hotel Chef Operation Skills Competition, and won the Best Characteristic Innovation Award in the China Julun Cup Dry Pot Series Competition;

In December 2015, he won the first prize of the Hunan Delicious Cup of the China Hunan Cuisine Cooking Competition, and was awarded the "Best Taste" award of the sauce plate duck series, and won the gold medal of the braised vegetable series in the Sichuan Tianfu Food Cup Cooking Competition;

In January 2016, he obtained the director qualification certificate awarded by the Hunan Provincial Non-governmental Organization Administration, participated in the China Skills Competition sponsored by the Hunan Catering Association, and won the gold medal in the Hunan Division;

In May 2017, he was awarded the title of "Master of Chinese Cooking" by the National Famous Chef Editorial Committee, and his achievements and works were selected into the fourth volume of "National Famous Chef" published by the China Culture and History Publishing House of the General Office of the National Committee of the Chinese People's Political Consultative Conference.

The two-year gold medal chef is better, and the things he learns are better.

Is a two-year gold medal chef better?

The "Godfather" of Hunan Cuisine - Master Shi Yinxiang The First Person - Xu Juyun Professor Master - Tan Tiansan Celebrity "Master" - Wang Moquan Master of Foreign Affairs - Cao Qingquan Master of the "Two Arts" - Zhang Zhijun Research Master - Nie Houzhong Master of Xiangdian - Zhang Lixing Green Master - Huang Huiming Multi-faceted "Master" - Luo Jixiang.

Now, there is a Hunan chef who can be called a master? At present, there is no one in Hunan or even in the whole country.

Look, there's a ** boasting... A truly honest master of Hunan cuisine will always remain humble and low-key! To be called a master must contribute to the industry, have their own special dishes for social acceptance, and convince their peers! Dishes are character.

Stephen Chow said in the movie God of Food: In fact, everyone is a god of food, with heart.

Guru? The masters are all retired, otherwise they would not be masters.