TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
Zhijie Yang, the sous-chef of the West Kitchen of Wuxi Junlai Hubin Hotel, a member of Wuxi Junlai Hotel Group, is well versed in tin dishes, Huaiyang cuisine, and is especially good at the innovation of Chinese and Western cuisine.
Under his leadership, the profit performance of Western restaurants has been increasing year by year. In 2018, the annual income reached 13.25 million yuan, and received 195,700 guests. In November 2018, Chef Yang and other four chefs were selected by the Ministry of Culture and Tourism to visit Sri Lanka and Australia, and were highly recognized by the National Cultural Tourism Department, embassies and event guests.
Chef Yang has won the “Chinese Golden Chef Award” in the culinary industry competition. In 2018 World Chinese Food Federation, he won the “5th place” in the Young Chefs Ranking Competition, and received the “World Chinese Young Chef Artist” award and title.
WHY DID YOU BECOME A CHEF?
I became a chef because I love cooking.
HOW DO YOU DESCRIBE YOUR COOKING IN THREE WORDS?
Healthy, delicious, artistic.
WHAT’S THE BEST HONOR YOU’VE RECEIVED AS A CHEF?
My customers feeling happy when they eat my dishes.
WHAT IS YOUR GO-TO MEAL AFTER A BUSY DAY?
Wuxi home cooking.
HOW DO YOU SPEND YOUR TIME WHEN YOU’RE NOT IN THE KITCHEN?
Sports, reading and accompanying my family.
WHAT THE ONE LOCAL INGREDIENT YOU’RE EXCITED TO COOK WITH DURING HFWF19?
HAVE YOU BEEN TO HAWAII BEFORE? WHAT ARE YOU MOST LOOKING FORWARD TO DURING YOUR VISIT?
No. I am looking forward to enjoying the sunshine, the beach and the delicious food of Hawai’i.
IF YOU WERE NOT A CHEF, WHAT WOULD YOU BE AND WHY?
I want to be a basketball player because I like playing basketball.