4月15日,我会深圳名厨2024年春季菜品交流会暨第三十八届星厨盛宴,在深圳市宝安区春满人间大酒楼海雅店隆重举行。交流孕育的动能,寻找增长潜能。绿意、花朵芬芳、欢歌笑语,与名厨自信的身影,以及追逐美食乐此不疲的市民,共同渲染这个春天!
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本季名厨菜品交流会,由我会、市名厨专业委员会总会、市酒店行业协会联合举办。汇集了深圳地区众多的名厨、名厨工作室、食材供应商,五百余人赴会。以春天为锚,名厨献技,采食物精华,应时代之变,先立后破,向美好生活再前进,萌发行业创新活力!
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中国饭店协会副会长、深圳市饮食服务行业协会会长马培厚致辞
我会会长马培厚、执行会长李云赟,副会长郑伟乾、张夫涛、张海涛、胡永祥、丁树伟、劳爵文,秘书长邹小华,深圳市名厨总会副主席李顺贵、田隆春及各专委会主席以及深圳市罗湖区人力资源局科长蔡晓琼、姚和君,深圳市春满人间大酒楼邓士生董事长等应邀出席当天的活动。
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深圳市春满人间大酒楼邓士生董事长致辞
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致辞中,马会长提到,早春的榆钱已经鲜绿,将它酸辣烩当然不错。香椿清香,将它搭配排骨也是适宜。应季的马兰头与香干混搭后,有自己的乾坤。春笋能做的美味,何止百种?一年之计在于春,见识新朋友,尝试新突破,都正是时候!希望名厨们继续扎实创新,希望食材供应商们继续畅通供给,传媒工作者传递更多的美食信息!
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