Jin Tong Zhou

Cina / China

Gastronomia / Gastronomy

 
Nato nel 1968. Ha lavorato come cuoco per pių di 15 anni, specializzandosi in cucina Shandong e Cantonese. esperienze professionali. Attualmente č assistente del capo Chef al Peng Lai Chun Restaurant, Xiyuan Hotel, Pechino. 1998-99: responsabile della cucina calda. 1992-97: cuoco al Xi Yuan Hotel, Pechino. 1991: cuoco a Chicago. 1985-90: cuoco al Xi Yuan Hotel, Pechino. Premi. 1999: Medaglia d'oro individuale, 3a edizione, Culinary & Service Skill Competition, Pechino. 1997: Primo premio, Shandong Cuisine Contest. 1995: Medaglia di bronzo, Sichuan Cuisine Contest.
Wang Jian Ming, nato nel 1961. esperienze professionali. 1999: Capo Chef della Pasticceria cinese, Xiyuan Hotel, Pechino. 1987-99: Cuoco al Peng Lai Restaurant, Xiyuan Hotel, Pechino. 1986-87: training in Xi, Provincia di Shanxi e in Lan Zhou, Provincia di Gansu. 1979-86: Cuoco al Xin Jiang Restaurant, Xiyuan Hotel, Pechino.

Born in 1968. Zhou Jin Tong has been working as a cook for over 15 years, specialising in Shandong and Cantonese Cuisine. Work experience: He is now the Assistant Head Chef of Peng Lai Chun Restaurant, Xiyuan Hotel, Beijing. 1998-99: Captain of Hot Cook. 1992-97: cook at Xi Yuan Hotel, Beijing. 1991: cook in Chicago. 1985-90: cook at Xi Yuan Hotel, Beijing. Awards. 1999: Individual Gold Medal in the 3rd Beijing Culinary & Service Skill Competition. 1997: First Prize at the Shandong Cuisine Contest. 1995: Bronze Medal in Sichuan Cuisine Contest.
Wang Jian Ming, born in 1961. Work experience. 1999: Head Chef of Chinese Pastry Kitchen of Xiyuan Hotel, Beijing. 1987-99: Cook at Peng Lai Restaurant, Xiyuan Hotel, Beijing. 1986-87: training in Xi, Shanxi Province and Lan Zhou, Gansu Province. 1979-86: Cook at Xin Jiang Restaurant, Xiyuan Hotel, Beijing.