（本報訊） 中國擁有14億人口，專業廚師數以千萬計。能夠從眾多同行中脫穎而出，獲邀前往紐約聯合國總部展示廚藝，是一項難得的榮譽。

近日，來自中國山東的果蔬雕刻名廚孫振興，受邀參加在紐約聯合國總部舉行的「全球可持續美食與創新峰會暨中華生態美食品鑑盛宴」，第62届和78届联合国主席参加了盛宴，规格很高。作為中國約兩千萬名廚師中唯一獲得此次果蔬雕刻專項邀請的廚師，他以精湛的雕刻技藝，在國際舞台上展示中國傳統食品藝術。

活動現場，孫振興以瓜果為材料、雕刻刀為工具，創作出盛開的牡丹、展翅的飛禽等精美作品。這些造型逼真、刀工細膩的藝術品被安排擺放在宴會主桌，受到了國際嘉賓的關注與欣賞。👌收到纽约州众议院嘉奖令。

聯合國總部舉辦國際美食盛會

這場國際美食活動於2026年10月5日在紐約聯合國總部外交官餐廳舉行，以「可持續發展、創新、健康、傳承」為主題，匯集國際餐飲界人士、專家及多位中餐名廚。

聯合國總部是世界各國代表討論國際事務的重要場所。此次峰會選擇在這一具有國際知名度的場地舉行，為不同文化背景的餐飲專業人士提供了交流平台。

活動關注健康飲食、減少食物浪費、環境保護及傳統烹飪技藝的創新發展，並透過中華生態美食品鑑，讓國際嘉賓認識中國菜餚的烹調方式、食材運用及宴會藝術。

中國飲食文化講究色、香、味、形，食品雕刻正是其中極具藝術特色的一環。廚師利用普通瓜果蔬菜，經過精細刀工，雕刻出花鳥、人物及各種景觀，不僅美化餐桌，也展現廚師的藝術構思與技術功底。

孫振興此次展示的果蔬雕刻，將傳統烹飪與藝術創作結合。對於不熟悉中國食品雕刻的國際嘉賓而言，看到普通瓜果變成栩栩如生的藝術作品，也是一種新鮮的文化體驗。

蒙眼雕刻成絕技　多年苦練獲肯定

1987年出生於山東泰安東平的孫振興，多年來專注果蔬雕刻、西瓜雕刻、傳統麵塑、糖藝及宴會桌面景觀設計。

他最令人稱奇的本領，是正面及背面蒙眼雕刻。即使雙眼被蒙住，仍能憑藉對刀具與食材的熟悉程度，完成精細雕刻，這項技藝曾多次在比賽及公開表演中引起關注。

2014年，他開始系統學習食品雕刻及桌面景觀設計。2015年獲青島蘿蔔糖球會蘿蔔雕刻特金獎；2016年再奪雕刻金獎，並獲CAA全國名廚烹飪大賽食品雕刻與熱菜雙金獎，其蒙眼雕刻表演受到中央電視台及多家媒體報導。

2017年，他參與金磚國家會議相關活動的食品雕刻創作，此後又獲得多項烹飪及雕刻比賽獎項。

除了雕刻技藝出眾，孫振興的北京烤鴨技術同樣精湛。他曾在國信海天國際會展中心、東湖國賓館任職，並跟隨米其林星級廚師進修，熟練掌握北京烤鴨及廣式燒臘技術。2025年，他受邀赴美擔任北京烤鴨技術顧問，為北美餐飲業提供專業指導。

獲美國傑出人才簽證　拓展北美事業

隨著專業成就逐漸受到海外餐飲界關注，孫振興近年來積極拓展北美事業。

2023年，他受邀赴美從事餐飲技術指導；2024年取得加拿大十年簽證；2025年參與李錦記北美美食展演，並取得美國傑出人才類別簽證。

他的專業履歷包括註冊中國烹飪大師、傳統北京烤鴨技藝傳承人、世界中餐業聯合會國際評委、美國中餐聯盟國際顧問等頭銜，並入選《國家名廚》國際篇技術人才名錄，曾獲「五一技術能手」稱號。

從山東的廚藝比賽，到北美餐飲技術交流，再到紐約聯合國總部的國際美食盛會，孫振興憑藉一把雕刻刀和紮實的烹飪功夫，逐步走向國際舞台。

此次聯合國總部之行，不僅是他個人職業生涯的重要里程碑，也讓中國傳統食品雕刻藝術有機會在國際嘉賓面前展現獨特魅力。

Chinese Culinary Artist Sun Zhenxing Showcases His Skills at United Nations Headquarters

NEW YORK — Chinese culinary artist Sun Zhenxing was invited to showcase his fruit and vegetable carving skills at the Global Sustainable Gastronomy and Innovation Summit and Chinese Ecological Cuisine Tasting Event, held on October 5, 2026, at the Delegates Dining Room at United Nations Headquarters in New York.

Selected for a special food-carving presentation from a culinary industry representing an estimated 20 million chefs in China, Sun brought his specialized skills to an international gathering of culinary professionals, industry experts, and distinguished guests.

The event focused on sustainable development, culinary innovation, healthy eating, and the preservation of traditional cooking techniques. It provided an international platform for discussing food sustainability, reducing food waste, and promoting cultural exchange through cuisine.

Held at one of the world's most internationally recognized diplomatic venues, the summit also featured a Chinese culinary showcase, introducing guests to traditional Chinese cooking methods, food presentation, and decorative culinary arts.

Sun's participation was among the highlights of the culinary presentation. Using ordinary fruits and vegetables, he created elaborate carvings of flowers, birds, and other decorative designs. Several of his creations were displayed on the main banquet table, drawing attention from international guests.

Born in 1987 in Dongping County, Tai'an, Shandong Province, China, Sun has developed extensive expertise in fruit and vegetable carving, watermelon carving, traditional Chinese dough figurines, sugar art, and decorative banquet displays.

He is particularly recognized for his blindfolded carving techniques, including the ability to perform intricate carving from both front-facing and reverse positions without relying on sight.

Sun began specialized training in food carving and banquet presentation in 2014. In 2015, he received a Special Gold Award for radish carving at the Qingdao Radish and Sugar Ball Festival. The following year, he won additional carving awards and received two gold medals in food carving and hot-dish preparation at the CAA National Culinary Masters Competition. His blindfolded carving demonstrations attracted coverage from CCTV News and several Chinese newspapers.

In 2017, Sun participated in decorative food carving projects associated with the BRICS summit and subsequently received additional honors at national and international culinary competitions.

Beyond his artistic carving skills, Sun is also highly accomplished in traditional Chinese cooking, particularly Beijing roast duck and Cantonese-style barbecue. He previously worked at the Guoxin Haitian International Convention and Exhibition Center and Donghu State Guesthouse and received additional culinary training from Michelin-starred chefs.

His expertise in Beijing roast duck led to consulting opportunities in the United States, where he has provided technical guidance and training to culinary professionals.

Sun began expanding his international career in 2023 when he traveled to the United States for culinary consulting and technical instruction. In 2024, he obtained a Canadian visa valid for 10 years. In 2025, he participated in a Lee Kum Kee culinary exhibition in North America and continued his work as a Beijing roast duck technical consultant.

Sun has also obtained a U.S. visa under an extraordinary ability category, recognizing his specialized professional qualifications and allowing him to further develop his culinary career in the United States.

His professional credentials include Registered Chinese Culinary Master and recognition as an inheritor of traditional Beijing roast duck techniques. He has also been listed as an international judge for the World Federation of Chinese Catering Industry and an international adviser to the American Chinese Restaurant Alliance.

Sun was featured in the international edition of the National Famous Chefs directory and has received the May Day Technical Expert honor.

His appearance at the United Nations Headquarters event marked an important milestone in his professional career. From culinary competitions in China to technical consulting in North America, Sun has built an international career combining traditional food carving, artistic presentation, and Chinese cooking expertise.

The New York event offered him another opportunity to introduce traditional Chinese culinary craftsmanship to an international audience, demonstrating how ordinary ingredients can be transformed into intricate works of edible art.