Professional Faculty Team
Learn from an experienced chef with years of teaching expertise to ensure your results.
Certification
All instructors hold national vocational qualifications and possess extensive industry experience.
Small-group instruction
Limit each class to 10 participants to ensure adequate guidance and hands-on practice.
Trusted by customers
Student satisfaction above 98%, recommendation rate 98%
Elite Mentor Team
Decades of industry expertise, with hands-on training in core technologies.
Gayageum
30 years of experience, skilled in making a variety of Chinese steamed buns and pastries, including pork-filled buns, vegetable buns, red bean paste buns, xiaolongbao, flower rolls, mantou, sweet buns, longevity peach buns, silver thread rolls, steamed cakes, pan-fried buns, guotie, and water-boiled pan-fried buns.
“Create pastry art with inspiration for the most exquisite feast. With over 30 years of dedication to artisan craftsmanship, we continuously preserve and promote traditional pastry techniques, helping every student master their craft and achieve their entrepreneurial dreams.”
Tian Zhonghua
Yunnan native with 36 years of experience, specializing in Yunnan Cross-Bridge Rice Noodles and over 40 other signature rice noodle dishes. Also skilled in Yunnan specialty snacks (Dai cuisine series, Dian-style street food) and Dian cuisine categories (Xuanwei cuisine, Simao cuisine, border cuisine).
“Food reflects character. Great dishes come from great people. Our training emphasizes hands-on practice, openly sharing core recipes, seasoning ratios, and real-world business skills. We focus on optimizing flavors for street stalls, small shops, and delivery-only stores, helping countless students master authentic Yunnan snack techniques to launch successful businesses.”
Li Zesheng
Sichuan native with 35 years of experience. Specializes in signature hot pot, dry pot, Sichuan-Hunan cuisine, fresh-pickled Sichuan-Chongqing delicacies, and regional snacks.
“Crafted with precision, designed to warm hearts through flavor. Our training emphasizes standardized recipes and hands-on execution, tailored to the Yunnan market's spice and taste preferences. We fully share core techniques for base sauce frying and braising liquid preparation, empowering students to successfully launch their own businesses.”
Wang Tao
From Yunnan, 16 years of experience. Specializes in various grilled skewers, fish dishes, late-night snacks, roasted ducks, roasted geese, and traditional Chinese cured meats, as well as Yunnan street food stalls.
“Master skills through character; become a person before becoming a chef. With a rigorous, diligent, and resilient mindset, our hands-on training focuses on marinades, dipping sauces, and signature blends. We share complete street-vending and restaurant-opening techniques without reservation, directly addressing pain points in night market entrepreneurship to help students launch their stalls with confidence.”
Xie Xuemei
From Yunnan, with 18 years of experience specializing in Western pastries and desserts. Expertise includes cakes, baked goods, sweets, beverages, and milk tea. Former R&D Director at multiple bakery chains.
“Prioritize culinary ethics, master the craft. With a rigorous and innovative mindset, I stay ahead of trends in baking and beverages. My curriculum blends traditional techniques with viral new products, offering hands-on training in core skills like cream whipping, dough fermentation, and beverage base preparation. Whether you're launching a private home business or scaling a standardized storefront, I empower you to build a unique bakery or café.”
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