To actively promote the ‘Five-Education Simultaneous Development’ initiative and strengthen labor education for university students, guiding them to cultivate a deep appreciation for labor, understand its value, and increase their interest in it, the 2024 ‘Labor Beauty Meets CSU Flavor’ Culinary Competition was held from May 9th to June 5th. The event was organized by the Student Affairs Department (Office) and the Logistics Support Department of Central South University, and hosted by the School of Traffic and Transportation Engineering and the Catering Service Center of the Logistics Support Department. The activity attracted over a hundred teachers and students from various schools across the university.
On May 26th, the culinary learning experience and master-apprentice pairing activity took place at the Third Canteen on the main campus. Head chefs were paired with participating teams, providing targeted cooking guidance and training on the correct use of kitchen utensils, knives, and stoves, standardized procedures for dish cooking, creative dish presentation design, creative dish naming, kitchen fire safety knowledge, and emergency treatment for burns and cuts.
On May 31st, the culinary competition and display event was held at the Third Canteen on the main campus. The event invited distinguished guests including Qiao Shuogong, Party Secretary of the Logistics Support Department; Zhang Guoqiang, Executive Deputy Director of the Railway Campus’ Working Committee for Caring for the Next Generation; Song Xiaodong, Deputy Director of the Student Affairs Department; Li Hongfu, Deputy Director of the Logistics Support Department; Li Yuan, Deputy Party Secretary of the School of Traffic and Transportation Engineering; and Zhou Peng, Director of the Catering Service Center of the Logistics Support Department. On-site, 25 participating teams engaged in dish preparation across three segments: vegetable cutting and preparation, dish cooking, and creative presentation. Six professional judges and six student judges provided commentary and analysis on the competition dishes. Dishes such as Pineapple Fish, Flavorful Shrimp, Good Luck Lotus, Pineapple Purple Rice, Golden Mushroom and Sole Fish, Asparagus and Egg White Stir-fry, Jade Green Yam, Dry-Fried Pork Belly, Garlic Beef Cubes, and Silver Sprout Shredded Pork were freshly prepared one after another. The exquisite presentation, vibrant colors, and unique flavors all whetted the appetites of the audience present.
Party Secretary Qiao Shuogong delivered a speech for the event. He expressed his welcome to students actively participating in the labor education experience course and outlined three expectations for future labor education: first, focus on the practicality of education by developing practical labor skill training; second, focus on the enjoyment of education by exploring and organizing more diverse labor activities, allowing students to gain happiness and enjoy labor; third, focus on the sustainability of education by persistently integrating labor education into daily study and life, guiding students to establish correct labor values and develop good labor habits.
That afternoon, the opening ceremony for the ‘Labor Nurtures Students, Diligence Warms Teachers and Students’ – Labor Classroom was held. The university appointed a group of experts and skilled individuals from relevant fields as classroom mentors to impart labor skills to students and presented letters of appointment to the labor classroom mentors.
On June 5th, following on-site judging and online voting, the event ultimately selected one first prize winner, three second prize winners, five third prize winners, six excellence award winners, as well as one award for the Most Popular Dish and one award for the Most Beloved Dish.
First Review: Dexiao Ding Second Review: Shangjun Wang Third Review: Yuan Li
