w88 News Network (Reporter Liu Ying Correspondent Li Fude Photography Yan Jingyi）In order to carry out the theme education of "Never Forget the Original Intention and Keep the Mission in Mind" and create a main base for "three-dimensional education" for catering for labor education and service education, and continuously meet the new needs of teachers and students for better catering, on the morning of December 27, the w88 trade union, the Back Foundation Department, w88 Department of Education, Research and Engineering, the w88 Youth League Committee and other departments successfully held the 2019 w88 Catering Culture Festival on the third floor of the first canteen through the catering center, the Teachers and Workers Healthy Food Association and the Student Union Rights and Interests Department. The heads of the Ministry of Education’s counterpart poverty alleviation unit (Wei County), representatives of some brother colleges and universities, and more than 100 teachers and students from dozens of college departments of our w88 participated in the "One Tip" series of projects for teachers and students entering the kitchen, poverty alleviation and campus, food making makers, and sharing together.
Teachers and students enter the kitchen
The teachers and students highly praised the upgrade and renovation of the first and second floors of w88 first canteen and the halal canteen since the summer vacation, especially since the theme education work, and fully affirmed the overall improvement of w88 catering work in terms of safety, hygiene, quality, price, dishes, etc., and fully encouraged and recognized the continuous improvement of catering work (such as creating an experience restaurant, etc.).
Poverty alleviation enters campus
Recently, the w88 Planning, Construction and Development Center of the Ministry of Education praised the work done by our w88 and five other universities in catering consumption poverty alleviation. Our w88 canteen purchased approximately 500,000 yuan of agricultural and sideline products in Weixian throughout the year.
Striving to be a "food maker"
Food Maker Competition is divided into four categories: improvised participation group, student group, teacher group and chef group. Among them, teachers and students improvised participationThe "Colorful" Poverty Alleviation Dumplings and "Chief Intention" Cake Project is the most popular. Everyone rolls up their sleeves and stretches out their hands, giving them a more intuitive and profound front-line experience of the hardships of labor, the creation of labor, and the glory of labor.
The contestants from the faculty and staff group and the student group put on chef's uniforms, and they were all energetic. Although some of them forgot to add salt because of a moment of nervousness, they still felt"Food is the fragrance of your own"; some people were not selected because they were tasted too early because of their pursuit of fine products, but they are still full of great happiness in their small regrets. The w88 chef team works hard on colors, fragrance, smell, shape and taste, and everyone shows their own unique skills.
In the midst of intense competition and joy and laughter, the teacher w88 Wang Anze's"Peacock spreads its tail", "Chrysanthemum Fish" in the second w88 Wan Dongdong, "Squirrel Mandarin" in the first w88 and floor one w88, Zhou Jinqian's "Southern Landscape" in the second w88, Cai Xiajun's "Rich Shrimp" in the third w88, Ji Guojian's "By Step Up" in the halal w88, and Zhong Shuanlin's "Jingdong Meat Cake" in the first w88 and third place won the first, second and third prizes. Chen Zongming, Shen Yanling, Yu Kaixuan, Li Jiao, Shang Feng, Sun Jifei and Wang Chongjin of the teaching and work team won the championship, the second and third place respectively, and Yin Yicheng and Wang Xiantong of the student team won the Excellence Award.
This event built a bridge between catering and teachers and students, enhanced the enthusiasm of teachers and students to supervise logistics, participate in logistics, and support logistics, further promoted the spirit of labor, strengthened the function of labor education, and reached many positive consensus on jointly creating a safe, hygienic, healthy, comfortable, beautiful and harmonious dining environment and catering cultural atmosphere.
