论文部分内容阅读
沈路冰,1963年生于上海。1980年入行,先后在天马大酒店、博士蛙宾馆、上海城大酒店、雨花大酒店等担任冷菜厨师长、技术总监,现任红海火锅总经理,兼任多家酒店冷菜顾问,并到女子技能学校讲课。现为国家高级烹饪技师、中国烹饪协会会员、上海市营养学会会员。沈路冰的作品大气、美观、清新、奔放,其中刺身菊花茶、农家丰收菜以及特色虾仁等十分流行。有人相问时,她会毫无保留教给对方,确系德艺双馨的冷菜大师。
Shen Lu Bing, born in 1963 in Shanghai. He joined the bank in 1980 and successively served as head chef and chief technical officer in Pegasus Hotel, Boshi Rana Hotel, Shanghai City Hotel and Yuhua Hotel. Now he is the general manager of Honghai Hotpot, concurrently served as consultant for many cold dishes and served as a woman Skills school lectures. Now a senior national culinary technician, a member of China Cuisine Association and a member of Shanghai Nutrition Society. Shen Lu Bing works atmosphere, beautiful, fresh, unrestrained, including sashimi chrysanthemum tea, farm harvest vegetables and specialty shrimp is very popular. When someone asked, she would teach without reservation to each other, indeed a German-Dutch double cold master.