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杜广贝,高级烹饪技师,中国烹饪名师,北京烹饪大师,餐饮业国家职业技能竞赛裁判员。现任中国药膳研究会烹饪专业委员会委员,食疗食补委员会副秘书长,北京天竺苑、龙泉宾馆风味轩顾问,北京电视台《八方食圣》栏目评委。杜师傅自1964年从学校分配到前门饭店工作,至今已有40年的厨艺生涯。他擅长京鲁菜、官府养生菜肴的研究制作,在厨德厨艺上深受一代名厨的亲传身教,前辈师傅们的敬业精神一直影响着他。他认为,技术来不得半点虚假,必须博取众家之长,精益求精。对人实实在在,从内心里希望朋友徒弟比自己强,徒弟们在技艺创新上超过了他,他反而更感安慰。他眼里的职业道德就是,即使明天将调走,今天也要坚持在岗位上,把厨具整理得干干净净。杜师傅曾于1975年被组织上派到非洲尼日利亚专家工作组学习两年之久,除每天给专家等人服务外,还不失时机地考察学习当地的特色餐饮。基于此种经验的积累以及对鲁菜的研究,他对宫廷、官府、养生菜形成了一套自己的烹饪手法。如腌炸手法的美味炸鸡、风味独特的风味羊腿、中西结合的香煎鳕鱼、营养平衡的上汤四宝等。
Du Guangbei, senior cooking technician, Chinese cooking teacher, Beijing cooking master, food and beverage industry professional skills competition referee. IncumbentChina Diet Research Council cooking professional committee, deputy secretary-general of Dietary and Nourishment Committee, Beijing Tianzhu Court, Longquan Hotel Xuan consultant, Beijing TV station “Octagon Fudan” column judges. Master Du has been working in Qian Men Hotel since 1964 and has had 40 years of culinary career. He is good at Beijing Lu cuisine, government health cuisine research and production, in the kitchen and chef by a generation of celebrity chefs pro-teach, predecessors master’s dedication has been affecting him. He believes that technology must not be false, we must win the public’s long, excellence. To people is real, from the heart hope friend apprentice is stronger than himself, apprentice surpasses him in the art innovation, but he is more comfort. The professional ethics in his eyes is that even if tomorrow will be transferred away, we must persist in the position today and clean up the kitchen utensils. Master Du was organized in 1975 to send African experts working group in Nigeria to study for two years, in addition to the daily services to experts and others, but also seize the opportunity to study and learn the local specialty food and beverage. Based on the accumulation of such experience and the research on Shandong cuisine, he developed his own cooking method for the court, the government and the lettuce. Such as the fried fried chicken delicious flavor, taste the unique flavor of the leg of lamb, Chinese and Western combination of fried cod, nutritionally balanced soup four treasures.