论文部分内容阅读
文斌,师从亚洲大厨、中国烹饪大师屈浩先生。1994年从成都旅游职业技术学校毕业之后,先后在北京京城大厦、总装备部招待所、富来宫温泉宾馆、北京市人民政府宽沟招待所、钓鱼台国宾馆等担任主厨、厨师长、行政总厨等职。2007年来到北京大学餐饮中心农园食堂担任厨师长至今。他本人擅长川菜、粤菜、官府菜和创意中国菜及各种宴会,创新了“青芥
Wen Bin, under the direction of Asian chef, Chinese cook Master Qu Hao. After graduating from Chengdu Tourism Vocational and Technical School in 1994, he successively served as chef, head chef, executive chef, etc. in Beijing Capital Building, General Armament Department Guest House, Fulai Palace Hot Spring Hotel, Beijing Municipal People’s Government wide ditch guest house, Diaoyutai State Guesthouse. Post 2007 came to Peking University Catering Center Farm canteen as chef so far. He himself is good at Sichuan cuisine, Cantonese cuisine, government cuisine and creative Chinese cuisine and various banquet, innovation ”Green mustard