On the evening of April 27th, the 2023 Culinary Skills Competition of the Logistics Management and Service Center is held in the eastern district cafeteria of our university. Relevant personnel from the Logistics Management and Service Center, Department of International Exchange and Cooperation (School of International Education), and Student Affairs Office, as well as participants from the catering division and student representatives, attend the event. More than 300 teachers and students observe the event with delight on site.

The competition consists of two events: knife cutting and stir frying, with a total of 34 contestants from our university's east, middle, and west student cafeterias participating in the competition. A total of 7 representatives from catering division management, chefs, and students serve as judges. Through on-site scoring and announcement of competition results, three first prizes, five second prizes, and eight third prizes are selected and presented on-site.

During the competition, the contestants strictly follow the competition rules and operating standards, demonstrating their exquisite cooking skills. Each contestant on the field is full of confidence and high spirit, and the sound of the kitchen knives colliding with the cutting boards keeps rising here and there with a compact pace. Hundreds of teachers and students who are watching take out their cell phones one after another to record these exciting moments. When plates of knife-cutting works and gourmet cuisines are presented on the display platform, bursts of applause erupt on the scene.

International students and representatives of teachers and students of ethnic minorities are also invited to make traditional food to share at the competition. International student Azad from Turkmenistan shows his specialty of Turkish barbecue.

The purpose of this competition is to play the role of "on-the-job training, improving quality, strengthening skills, and improving services", showcase the spiritual appearance of logistics employees who "build an image outside, strengthen the quality inside", reflect the service concept of "teachers and students first, service oriented" in logistics, fully demonstrate the cooking skills of our university's cafeteria chefs, build a platform for catering employees to showcase themselves and learn from each other, comprehensively improve the quality of catering services, and ultimately to better meet the diverse catering needs of teachers and students.