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嘉宾简介:蔡庆辉于1984年香港新世界酒店中厨房入行至今已20年,是钻研粤菜烹饪与创新的资深人士。他以七年的时间完成大多厨师九年以上才能完成的厨艺精修课程,1993年起出任中国西安喜来登酒店(五星级)中餐厨师长,工作期间经常被外派到泰国、马来西来等地宣传及传授广东美食精品。蔡师傅之厨艺极富创意、灵活多变,除了注重菜式之色、香、味外,对材料的搭配亦独具匠心,往往作出令人惊诧的巧妙安排。作为地道的香港粤厨,蔡师傅来到武汉晴川假日酒店后,根据江城武汉水产品丰富等特点,及本地食客的口味需求,将粤菜厨艺精髓与内地饮食人文相结合,推陈出新,深得酒店食客的推崇,也为自己的厨艺增添了新的华章。
About the Guest: Cai Qinghui has been working in the kitchen of the Hong Kong New World Hotel since 1984 for 20 years and is a veteran in Cantonese cooking and innovation. He completed the culinary intensive course for most chefs for more than nine years in just seven years. Since 1993, he has been the chef of Chinese cuisine in Sheraton Xian Hotel (five-star) in China. During his tenure, he was often assigned to Thailand, Malaysia To advertise and impart Guangdong gourmet products. Cai Chou’s cooking creative, flexible, in addition to focusing on the color of the dishes, fragrance, taste, the material with a distinctive, often make surprising clever arrangements. As an authentic Cantonese chef in Hong Kong, after coming to Holiday Inn Wuhan Riverside Hotel, based on the rich aquatic products of Wuhan City and the tastes of local diners, Mr. Cai combines the essence of Cantonese cuisine with the humanities and customs in the Mainland to bring forth new ideas. Hotel diners respected, but also added a new chapter for their own cooking.