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屈浩高级烹调技师、中国烹饪大师、北京市烹饪服务职业技能培训学校校长,师从烹饪大师(海参王)王义均、时广南等。入厨30多年,受过苦、拿过高薪,今天却在以最平和的心态去拿捏鲁菜的守与创,以扎实、传统的鲁菜功底及精湛的厨艺揣摩鲁菜的发展与创新。地有声,他称得上是现代鲁菜的中坚力量。他受过传统鲁菜老师傅的严格教诲,赶上了时代变迁带给餐饮界的动荡,十年的海外烹饪经历,让他尝过创新的甜头。但就是这么一个夹杂在传统与创新之间的重要人物,在浮躁的今天,依然坚守
Qu Hao, senior cooking technician, master of Chinese cooking, Beijing cooking service vocational skills training school principals, master from cooking master (sea cucumber king) Wang Yijun, when Guangnan. Cook 30 years, suffering, get high salaries, but today is in the most peaceful attitude to get hold of Shandong cuisine and create a solid, traditional Shandong cuisine skills and exquisite cuisine Lu food development and innovation. Sound, he called the backbone of modern Shandong cuisine. He received strict instruction from the traditional Shandong cuisine master and caught up with the turmoil brought by the changes of the times to the catering industry. Ten years of overseas cooking experience let him taste the sweetness of innovation. However, it is such an important figure that is interwoven between tradition and innovation. In this fickle today, it still sticks to