当我从刚收到的《四川烹饪》上看到桂祥林在全国第三届烹饪技术大赛中“金榜题名”时,顿时打开了记忆的尘封,回想起几年前在重庆市举行的技术职称考试会场中见到他的情景。 在众多的考生中,一位精瘦干练的小伙子以沉稳娴熟的动作第一个完成了整鸡出骨,然后准确利索地做完了其它几道菜肴。当他步出考场时那副充满自信和开心的笑脸,给我留下了深刻的印像。在我搭乘他们单位的车同车返家时,从他递来的名片中才知道这位年轻人是来自西南兵工局招待所的二级厨师桂祥林。在那以后短短的几年里,桂祥林从厨坛的“小字辈”成长为一名全国优秀厨师,这样的“变化”怎能不促使我产生前去采访他的念头? When I saw Gui Xianglin’s “Golden List Title” in the “Sichuan Cuisine” I just received, I immediately opened the memory of the dusty seal and remembered the technology held in Chongqing several years ago He saw his scene in the title examination. Among the many candidates, a lean and capable young man completed the whole chicken out of bone with calm and skillful movements, and finished several other dishes accurately and consummately. When he stepped out of the examination room, the smiling and full of confidence and happy, left a deep impression on me. When I got back home by car with their unit, I learned from the business card he handed in that the young man was Guixiang Lin, a chef from Southwest Bureau of Armed Forces. In the short few years since then, Guixiang Lin grew up from a “junior” in the kitchen altar to a national chef. How could such “change” not prompt me to interview him?