Please refer to Baidu molecular cuisine to evaluate him. China (Jack) Guo was born in China. He is one of the China chefs who came into contact with molecular gastronomy earlier in China, an international culinary master, a winner of the French Blue Ribbon Medal, a winner of the Outstanding Star Award of the French Cuisine Association, a winner of the Asia-Pacific International Chef Knight Medal, a winner of the international culinary master Saite Gold Award, a national judge in the catering industry, and a member of the China Cuisine and Western Food Professional Committee. He has won more than 65,438+00 gold medals in various international competitions. In 2007, Mr. Guo cooperated with Michelin chefs from the United States, Spain and Germany, systematically studied various technical production processes of molecular cuisine, and received the guidance and help of Ivey Tis, a physics academician of the French Academy, the "father of molecular cuisine". Studied the molecular gastronomy technology of the world avant-garde art school. Under the guidance and edification of famous chefs at home and abroad, he brought the essence of Spanish molecular gastronomy to China and spread the new combination of molecular gastronomy and Chinese food in China. In 2009, the official cooking center of New Thinking Zhengzhou Molecular Cuisine was established in Zhengzhou, teaching the training courses of elements and creative Chinese dishes popular in western countries all the year round. It is sought after and studied by a large number of high-end hotels and catering chefs. The technical analysis of "molecular gastronomy's Secret" has been published in the magazine "China Oriental Cuisine Cooking Artists", causing a sensation in the industry. In Guangzhou, Shenzhen, Hangzhou, Xi, Beijing, Zhengzhou, Wuxi, Nanjing, Luoyang, Wenzhou and Ningbo. Hundreds of performances and trainings on molecular gastronomy basic knowledge and molecular food combination dishes were conducted for local famous chefs in various places. 20/0/0 was invited by the International Federation of Famous Chefs to train famous chefs in restaurants in developed areas of Jiangsu, Zhejiang and Shanghai, and successively won the titles of China Molecular Cuisine Cooking Expert, China Molecular Cuisine Communication Ambassador and China Catering Industry Cultural Contribution Award. Mr. Guo devoted himself to studying the internationally popular molecular gastronomy, and successively purchased European Michelin molecular gastronomy books and equipment from the United States, Germany, Spain, Britain and other places, and spent hundreds of thousands of dollars to study the latest international molecular technology. Benefit from hundreds of hotels. It broke the monopoly of foreign catering equipment on molecular gastronomy's professional equipment tools, and independently developed a variety of domestic molecular gastronomy equipment and some creative tools. The quality and effect have reached the international level. And cooperate with chefs from the United States, Canada and Britain all the year round to study the application of new technology and new equipment. 20 12, Chinese mainland published the first simplified Chinese J- declassified molecular gastronomy book molecular gastronomy. Divided into theoretical articles and Chinese food, I got the founder of molecular cuisine, the father of molecular cuisine, and the French physical and chemical scientist Ivey. This is the preface to this book. And recommend it to famous chefs in Europe and China. Guo injected fresh blood into the catering industry in obscurity. China is a veritable molecular gastronomy communicator. Deepen the catering industry. Wu Tong's words: You are the living Lei Feng of the present age. Thank you very much