Chef Shirley Cheng 获颁2024年度【美国廚藝學术成就名人堂-著名主廚】荣誉大奖

【美国厨师学院烹饪名人堂】委员会甄选成就卓越的行业个人，选入【烹饪名人堂】授予著名厨师 Celebrated Chef  荣誉头衔，来表彰他们在烹饪行业中的杰出成就。

在7月16日，在亚利桑那州凤凰城隆重举行的颁奖晚宴上，美国厨师学院名厨名人堂表彰了2024年在烹饪行业中做出卓越贡献的杰出个人。其中一位获奖者是成蜀良女士 (Shirley Shuliang Cheng)，她是一位著名的厨师，也是在美国烹饪学院（CIA）任职32年，去年退休教授。因其在烹饪教育方面的奉献精神、成就和领导能力而受到认可。

成蜀良教授的厨艺教育职业生涯始于中国四川高级烹饪学院，她于1979年至1988年期间在该校毕业并任教。在此期间，她还获得了英语文学文凭。后来，她获得奖学金，在罗德岛普罗维登斯的约翰逊威尔士大学完成了理学硕士学位，1990年毕业。

毕业后，成蜀良加入了美国烹饪学院的教职员团队，在那里她任教了 32 年！蜀良教授擅长传授亚洲菜肴，包括中餐、韩餐、日餐、越南菜、泰国菜和印度菜。她专注于四大中国地方菜系：四川、广州、上海和北京。蜀良教授开发了一套全面的课程，深入探讨了不同调料和烹饪方法的细微差别。

除了教学，成蜀良教授还在1994年至1998年期间，担任美国烹饪联合会（ACF）的认证大师厨师考试的亚洲菜系评委。她还对四川花椒和使用传统草药和香料减少中餐钠含量进行了广泛研究。

成蜀良教授对烹饪界的贡献不仅限于课堂。她为美国烹饪学院的高年级学生创建了一门实践课程，带领他们前往中国进行海外学习，探索烹饪原料的来源。她还在哈佛大学培训厨师如何准备亚洲菜肴，并参加了 2020 年和 2022 年的 “风味峰会” （Flavor Summit ），向美国烹饪界介绍新食材。

在其职业生涯中，成蜀良教授获得了众多荣誉，包括被美国烹饪学院评为“1997年度杰出教师“，并在 2011 年的日本食材烹饪挑战食谱比赛中获得金奖。如今，她继续激励和指导未来的厨师，同时分享她对亚洲菜肴的知识和热情。

The American Academy of Chefs Culinary Hall of Fame honors distinguished individuals for their exceptional contributions to the culinary industry. One such honoree is Shirley Shuliang Cheng, a celebrated chef and professor emeritus at The Culinary Institute of America (CIA), recognized for her dedication, achievements, and leadership in culinary education.

Chef Cheng's illustrious career began at the Sichuan Higher Institute of Cuisine in China, where she graduated with honors and taught from 1979 to 1988. During this time, she also earned a diploma in English literature. She later received a scholarship to complete her Master of Science degree at Johnson and Wales University in Providence, Rhode Island, in 1990.

Following her graduation, Chef Cheng joined the faculty of the CIA, where she taught for 32 years!  Chef Cheng excelled in teaching Asian cuisines, including Chinese, Korean, Japanese, Vietnamese, Thai, and Indian. Her expertise is focused on the four major Chinese regional cuisines from Sichuan, Guangzhou, Shanghai, and Beijing. Chef Cheng developed a comprehensive curriculum that delved into the intricacies of different seasonings and cooking methods.

In addition to her teaching, Chef Cheng served as the Asian cuisine judge for the Certified Master Chef Exams of the American Culinary Federation (ACF) from 1994 to 1998. She also conducted extensive research on Sichuan peppercorns and the use of traditional herbs and spices to reduce sodium in Chinese cuisine.

Chef Cheng's contributions to the culinary world extend beyond the classroom. She created a course for CIA senior undergraduate students, leading them on overseas study trips to China to explore the sources of cooking ingredients. She also trained chefs at Harvard University on the preparation of Asian dishes and participated in the 2020 and 2022 "Flavor Summit," introducing new ingredients to the American culinary scene.

Throughout her career, Chef Cheng has received numerous accolades, including being named the Outstanding Faculty Member of the Year by the CIA in 1997 and winning the Gold Medal in the Japanese Ingredient Culinary Challenge Recipe Competition in 2011. Today, she continues to inspire and mentor future culinarians while sharing her knowledge and passion for Asian cuisines.

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