knife elder brother

Li Weishan, a top culinary master, was born in Chongqing in 1968. Ancestral home in Chaozhou, Guangdong

Chinese name: Li Weishan

mbth: GordonLee

Alias: knife elder brother

Nationality: China

Nationality: Han nationality

Birthplace: Chongqing

Date of birth: 1968

Occupation: chef

Belief: China culinary master < One of the inheritors of the banquet

representative works: sweet and spicy sauce, fruit wine, knife elder brother secret sauce

Personal profile

Born in Chongqing in 1968, he was born in Chaozhou, Guangdong Province, and entered the chef industry at the age of 16. Later, he was accepted by Mr. Ming Xinjiang, a China culinary master, and studied professionally. He followed his master for several years and was deeply influenced by his master's artistic morality, which made him a legend in the following years. In 1991, when Li Peng, then Prime Minister of China, and the Prince of Saudi Arabia visited Chongqing, knife elder brother, who worked in Chongqing People's Hotel (the predecessor of Chongqing Auditorium Hotel), was in charge of the diet of the delegation. The Prince of Saudi Arabia, who was sneaked into the kitchen, watched the whole process of food production, and could not help but be moved by the seriousness and responsibility of a young chef in China for the diet of an Islamic country. On the spot, he gave knife elder brother a token of Arab nobility and 8,111 US dollars in cash, and then knife elder brother donated all the bonuses to the unit at that time, thus laying a foundation.

After more than 31 years of catering career, for example, nearly 51 years ago, knife elder brother began to set foot on the Internet. knife elder brother once told reporters: "China is the country with the most developed catering culture in the world. In recent years, food safety problems have frequently occurred in China, which makes domestic and foreign diners feel uneasy about China food. Businessmen use industrial additives in order to reduce costs without conscience. This is murder for money. I don't know the Internet, but I know that opening a restaurant can affect hundreds of people every day. The Internet can affect thousands of people every day. I hope that through the Internet, people can learn about China's profound food production technology, and consumers can eat healthy and healthy food through the Internet. I also hope that some valuable traditional secret recipes can be passed down. This is also a self-comfort to the master who repeatedly emphasized artistic morality a few years ago. "

Career

In p>1986, I began to work in catering. After entering Chongqing People's Hotel (the predecessor of Chongqing Auditorium Hotel), I studied cooking professionally with Mr. Ming Xinjiang, a China chef.

In p>1991, he went south to Guangdong and served as the chef of Sichuan cuisine in Huiyang Chongqing Restaurant, Guangdong Province. He was the first batch of professional chefs from Sichuan School in China.

In p>1993, I created my own sweet and spicy sauce, which created a new flavor of Sichuan cuisine represented by "sweet and spicy sauce" in China, and later won the first prize in the Sichuan Cuisine Competition, which established the status of Sichuan School in master chef.

In p>1995, he became the head chef of Beijing Huiyang Hotel. Before and after, he served as the head chef of food cooking for many political, business and literary stars, such as the Song and Dance Troupe of the General Political Department and the diplomatic reception.

In p>1997, he teamed up with China's national treasure chef Mr. Li Yuehua to shoot a Sichuan-style Manchu-Chinese banquet program for NHK TV, and won the title of national super chef that year.

In p>1999, former Premier Li Peng and the Saudi Arabian Prince visited Chongqing, and served as the specially invited chef to take charge of the meals during the visit.

in p>2111, he went to Russia for academic exchange on cooking, and invested in the establishment of the first Sichuan restaurant "Imperial Restaurant Chinese Restaurant" in Moscow, which was highly praised by Russian political circles and businessmen.

In p>2112, at the invitation of Riboulat Heng, Deputy Prime Minister of Azerbaijan Ali Kushayi and economic adviser to the President, he went to Azerbaijan to spread China's catering culture, and with the help of Azerbaijan's national television, he broadcast live food programs 1 times a week. During this period, he invested in food processing industry and Chinese restaurant chain in Azerbaijan.

In p>2114, he was invited to Germany, Poland, Britain, Georgia, Abkhazia and other countries for academic exchange on cooking. In the same year, Chongqing Civil Affairs Bureau awarded Chongqing the title of famous chef.

in p>2118, after returning to China, in order to inherit the cooking culture of Sichuan cuisine, he devoted himself to studying the ancient Chinese food culture, and guided and founded a number of well-known catering enterprises and brands in Chongqing and Chengdu.

In p>2119, he accompanied the former national leaders during their inspection tour to the south, and later served as a senior nutritionist for several national leaders in Beijing.

In p>2113, he was invited to the "Diners Ready" column of Chongqing TV Station to promote and inherit the concept of making, health, green and life of old Sichuan cuisine, and won the honor of vice president of Chongqing Chefs Association.

In p>2115, knife elder brother tried to use the model of "internet plus Healthy Sichuan Cuisine" to promote the traditional Sichuan cuisine, inherit the secret recipe and the brand-new concept of health and wellness, and created the food brand "knife elder brother is coming", determined to create a healthy, green and healthy consumption channel for consumers who love China traditional Sichuan cuisine.