（本报讯） 中国拥有14亿人口，专业厨师数以千万计。能够从眾多同行中脱颖而出，获邀前往纽约联合国总部展示厨艺，是一项难得的荣誉。

近日，来自中国山东的果蔬雕刻名厨孙振兴，受邀参加在纽约联合国总部举行的「全球可持续美食与创新峰会暨中华生态美食品鑑盛宴」，第62届和78届联合国主席参加了盛宴，规格很高。作為中国约两千万名厨师中唯一获得此次果蔬雕刻专项邀请的厨师，他以精湛的雕刻技艺，在国际舞台上展示中国传统食品艺术。

活动现场，孙振兴以瓜果為材料、雕刻刀為工具，创作出盛开的牡丹、展翅的飞禽等精美作品。这些造型逼真、刀工细腻的艺术品被安排摆放在宴会主桌，受到了国际嘉宾的关注与欣赏。👌收到纽约州众议院嘉奖令。

联合国总部举办国际美食盛会

这场国际美食活动於2026年10月5日在纽约联合国总部外交官餐厅举行，以「可持续发展、创新、健康、传承」為主题，匯集国际餐饮界人士、专家及多位中餐名厨。

联合国总部是世界各国代表讨论国际事务的重要场所。此次峰会选择在这一具有国际知名度的场地举行，為不同文化背景的餐饮专业人士提供了交流平台。

活动关注健康饮食、减少食物浪费、环境保护及传统烹飪技艺的创新发展，并透过中华生态美食品鑑，让国际嘉宾认识中国菜餚的烹调方式、食材运用及宴会艺术。

中国饮食文化讲究色、香、味、形，食品雕刻正是其中极具艺术特色的一环。厨师利用普通瓜果蔬菜，经过精细刀工，雕刻出花鸟、人物及各种景观，不仅美化餐桌，也展现厨师的艺术构思与技术功底。

孙振兴此次展示的果蔬雕刻，将传统烹飪与艺术创作结合。对於不熟悉中国食品雕刻的国际嘉宾而言，看到普通瓜果变成栩栩如生的艺术作品，也是一种新鲜的文化体验。

蒙眼雕刻成绝技　多年苦练获肯定

1987年出生於山东泰安东平的孙振兴，多年来专注果蔬雕刻、西瓜雕刻、传统麵塑、糖艺及宴会桌面景观设计。

他最令人称奇的本领，是正面及背面蒙眼雕刻。即使双眼被蒙住，仍能凭藉对刀具与食材的熟悉程度，完成精细雕刻，这项技艺曾多次在比赛及公开表演中引起关注。

2014年，他开始系统学习食品雕刻及桌面景观设计。2015年获青岛萝卜糖球会萝卜雕刻特金奖；2016年再夺雕刻金奖，并获CAA全国名厨烹飪大赛食品雕刻与热菜双金奖，其蒙眼雕刻表演受到中央电视台及多家媒体报导。

2017年，他参与金砖国家会议相关活动的食品雕刻创作，此后又获得多项烹飪及雕刻比赛奖项。

除了雕刻技艺出眾，孙振兴的北京烤鸭技术同样精湛。他曾在国信海天国际会展中心、东湖国宾馆任职，并跟随米其林星级厨师进修，熟练掌握北京烤鸭及广式烧腊技术。2025年，他受邀赴美担任北京烤鸭技术顾问，為北美餐饮业提供专业指导。

获美国杰出人才签证　拓展北美事业

随着专业成就逐渐受到海外餐饮界关注，孙振兴近年来积极拓展北美事业。

2023年，他受邀赴美从事餐饮技术指导；2024年取得加拿大十年签证；2025年参与李锦记北美美食展演，并取得美国杰出人才类别签证。

他的专业履歷包括註册中国烹飪大师、传统北京烤鸭技艺传承人、世界中餐业联合会国际评委、美国中餐联盟国际顾问等头衔，并入选《国家名厨》国际篇技术人才名录，曾获「五一技术能手」称号。

从山东的厨艺比赛，到北美餐饮技术交流，再到纽约联合国总部的国际美食盛会，孙振兴凭藉一把雕刻刀和扎实的烹飪功夫，逐步走向国际舞台。

此次联合国总部之行，不仅是他个人职业生涯的重要里程碑，也让中国传统食品雕刻艺术有机会在国际嘉宾面前展现独特魅力。

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.