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“每次看到食客们品尝菜肴时流露出的愉悦和满足感,我都很受鼓舞,可以说,这是我这么多年来在这个行业坚持的动力。”苗主厨如是说。现任青岛威斯汀酒店行政厨师长的苗刚,入行已近30个年头。1989年起,苗主厨先后师从香港名厨崔锦祥、李庆民等,学习粤菜和淮扬菜,于1992年在广州开始了他的职业生涯。身为地道青岛人的他,对鲁菜也怀着特殊的热忱。正是这种南北两地的生活经验以及迥然不同的饮食习惯,赋予了苗主厨菜品创作的灵感,他说道:“像九转大肠、香酥鸡这样的传统鲁菜名菜,固然美味,但已经无法满
”Every time I see the pleasure and satisfaction of the patrons when I taste the dishes, I am very encouraged and I can say that this is the motivation I’ve been in this industry for so many years.“ Currently the executive chef of Qingdao Westin Miao Gang, has been in business for nearly 30 years. Since 1989, Master Miao has taught Cantonese cuisine and Huaiyang cuisine from Hong Kong celebrities such as Cui Jinxiang and Li Qingmin. In 1992, he started his career in Guangzhou. As an authentic native of Qingdao, he also cherishes special enthusiasm for Shandong cuisine. It is this experience of living in both the North and the South, as well as the very different eating habits, which give inspiration to Miao Chef dishes creation. He said: ”The traditional Shandong dishes such as Jiuzhuan Large intestine and crispy chicken are delicious , But can not be full