Page 6 - hakka

作者简介 Author Introduction

郭华群，男，广东梅县人，1979年1月出生，岭南师范
学院”烹饪与营养教育”函授本科毕业。国家中式烹饪高级
技师，烹饪一级实习指导教师，广东烹饪名师，广东省粤菜
师傅大师工作室主持人，广东省技工院校粤菜师傅发展委员
会委员，广东省第三届职业技能大赛烹饪项目裁判员。
1994年8月始，在深圳、广州及梅县华侨大厦、金雁
富源大酒店、联邦酒店等星级酒店担任厨师、主管、行政总
厨。擅长客家菜烹饪、客家筵席制作，具有精湛的烹饪技艺

和实战经验，在行业极具声誉。
2019年8月，在兴宁技师学院从事烹饪教学工作，以弘
扬客家优秀饮食文化和传授客家菜烹饪技能为己任，培养粤
菜传承苗子（学生）500多人。主持18期“粤菜师傅”、6
期“新型学徒制”社会培训班授课工作，学员共1200多人
次。
平时积极撰写客家美食，在梅州日报、汕头日报、四川

烹饪发表100多篇客家美食文章。担任“舌尖上的兴宁”编
委，作为副主编出版“风味凉菜制作”教材一部，是梅江区
作家协会会员。

GUO HUAQUN, male, from MEIXIAN, GUANGDONG, was born in January 1979. He graduated from the “Cu-
linary and Nutrition Education” correspondence program at LINGNAN NORMAL UNIVERSITY. He is a Senior
Technician in Chinese Cooking, a Level 1 Culinary Internship Instructor, a renowned chef in Guangdong, the
host of the GUANGDONG PROVINCE CANTONESE CHEF MASTER STUDIO, a member of the CANTONESE CHEF
DEVELOPMENT COMMITTEE OF GUANGDONG PROVINCE’S TECHNICAL AND VOCATIONAL COLLEGES, and a
judge for the culinary competition in the 3rd GUANGDONG PROVINCIAL VOCATIONAL SKILLS COMPETITION.

Since August 1994, he has worked as a chef, supervisor and executive chef at various star-rated hotels in
SHENZHEN, GUANGZHOU and MEIXIAN, including the OVERSEAS CHINESE HOTEL in MEIXIAN, the JINYAN
FUYUAN HOTEL, and the UNION HOTEL. He specializes in Hakka cuisine and banquet preparation, possessing
exquisite culinary skills and extensive practical experience, earning a solid reputation in the industry.

In August 2019, he began teaching culinary arts at XINGNING TECHNICIAN COLLEGE, dedicating himself to
promoting Hakka food culture and teaching Hakka culinary skills. He has trained over 500 students in the art
of Cantonese cuisine. He has also led 18 sessions of the “Cantonese Chef” training program and 6 sessions of
the “New Apprenticeship” social training program, with a total of more than 1,200 participants.

In his spare time, he actively writes about Hakka cuisine and has published over 100 articles in Meizhou Daily,
Shantou Daily and Sichuan Cooking. He serves as an editorial board member for “XINGNING ON THE TIP OF
THE TONGUE” and as the associate editor of the textbook “FLAVORED COLD DISHES”. He is also a member
of the MEIJIANG DISTRICT WRITERS ASSOCIATION.