NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Shizhong Zhou is the dean of Sichuan Tourism University, a professor of culinary arts and China’s Master Chef. He is also the Secretary General of International Culinary Education of the World Federation of Chinese Catering Industry. He served as a national culinary judge and referees for various national and provincial cooking competitions.
He has served as the head chef at fine-dining restaurants and five-star hotels—such as Tianfu restaurant and Jinjiang Hotel—in Chengdu, and was one of the culinary experts who helped Chengdu secure its Unesco designation as a City of Gastronomy in 2010. He has published more than 20 papers such as Current Situation, Problems and Strategic Analysis of Catering Industry in Sichuan Province, and has served as chief editor of professional books such as Cooking Technology.
Many of his successful research projects, such as “Standardized Production of Ready-to-Eat Food,” have won first and second prizes from the Sichuan Provincial Government. His research on “Innovation and Practice of Talents Training Models in Culinary Arts and Nutrition” won second prize from the Chinese Cuisine Association’s Chinese Science and Technology Progress Awards. He has trained many outstanding restaurant managers and chefs and has contributed greatly to the promotion of cultural exchange between traditional Chinese and foreign cuisines.