韩山师范学院，这座有着上百年历史的大学，
Hanshan Normal University, a university with a history of over a hundred years,
在新学期迎来了新的一批学员。
welcomed a new batch of students in the new semester.
陈俊生，韩山师范学院教师，
Chen Junsheng, a teacher at Hanshan Normal University,
中式烹调高级技师（潮州菜），
an advanced Chinese culinary chef (specializing in Chaozhou cuisine),
国家技能鉴定高级考评员，
a senior evaluator for national skill assessments,
注册中国烹饪大师。
and a registered Chinese culinary master,
新学期伊始，陈俊生准备为学生传授一门新课程——中央厨房。
will teach a new course——Central Kitchen to his students this semester.
中央厨房模式的出现，
The emergence of the Central Kitchen model
正正适应集约化、模式化、定型化的发展趋势。
is in line with the trend of intensive, standardized, and patterned chain stores.
这是传统餐饮面临的挑战，也是机遇。
This presents both a challenge and an opportunity for traditional catering.
讲完理论课，便到实践课。
After finishing the theory class, it was time for the hands-on class.
作为潮州市十大烹饪名师之一，
As one of the top ten culinary masters in Chaozhou ,
无数经典名菜，陈俊生熟记于心。
He has countless classic dishes committed to memory.
“玉枕白菜”，潮州菜粗菜细作的代表菜式。
"Cabbage and Pork" embodies the Chaozhou cooking of preparing common ingredients meticulously.
白菜去掉外瓣，取出嫩叶，
Removing the outer leaves of the cabbage, Chen uses the tender ones for cooking.
洗净用滚水焯熟，
They are boiled in boiling water,
把虾肉、瘦肉、白肉、湿香均匀切幼粒，用中火炒熟。
Shrimp meat, lean meat, and white meat are finely diced and stir-fried over medium heat.
加人火腿末、精盐、味精、胡椒粉炒匀为馅料，摊凉待用。
Ham, salt, monosodium glutamate, and pepper are fried, set aside for cooling, and will serve as the stuffing.
包成长约4厘米的枕包状，
and folded into a pillow shape, about 4 centimeters long,
用文火煎至两面呈浅金黄色，
and pan-fry the stuffed cabbage pillows until both sides are light golden.
加入调味配料，焖10分钟，出锅装盘。
Then, he adds seasonings and simmer them for 10 minutes.The dish is then plated.
相比较传统的师带徒模式，
Compared to the traditional apprentice-style teaching,
大学里的烹饪教学，
culinary education in universities
不仅向学生们传授了必要的理论知识和实践技能，
not only imparts necessary theoretical knowledge and practical skills to students
更能以厚重的文化积淀和广阔的平台，
but also provides them with a rich cultural background and a broad platform,
为学生们毕业后的就业发展提供更多可能性。
offering more possibilities for their career development after graduation.
老带新、师带徒。
Through the mentorship of experienced chefs like Chen Junsheng.
陈俊生在学校里为学生传道授业的身影，
and thrive within the walls of the university,
正是潮菜传承发展的一个真实见证。
serving as a living testament to its heritage and development.