To enhance the quality of cafeteria dining services, promote the spirit of craftsmanship, and facilitate culinary exchange, Mianyang Kaiyuan Middle School held the inaugural "Kaiyuan Cup" chef skills competition on January 30, 2026, themed "Culinary Competition, Craftsmanship Safeguarding." Organized by the school's膳食中心 (Dining Center), the event featured two competition categories: Culinary Arts and Ingredient Preparation, aiming to stimulate staff enthusiasm and drive improvements in cafeteria service quality and efficiency through skill contests. The competition commenced in a solemn yet fervent atmosphere. The judging panel comprised eight individuals, including the school's Party Secretary Wang Li, Deputy Party Secretary and Principal Jing Zhengxiong, the head of the Parent Committee, and all management staff from the膳食中心 (Dining Center). In his opening speech, Principal Jing Zhengxiong emphasized that the work of chefs and prep cooks forms the solid foundation of campus dining services, directly impacting the dietary health and dining experience of all teachers and students. He expressed hope that all participants would use the competition as an opportunity to learn from each other, complement each other's strengths, and integrate the high standards and strict requirements demonstrated during the event into their daily work, dedicating themselves to preparing every meal with care. On the competition floor, contestants showcased their unique skills and competed on the same stage. Contestants in the Culinary Arts category first engaged in the designated dish segment—a battle of the classic Sichuan dish "Twice-Cooked Pork." Their precise control of heat and perfectly balanced seasoning displayed a solid foundation in basic skills. During the optional dish segment, specialty creations such as Spicy Pork Trotters, Sweet and Sour Yam, and Salted Egg Yolk Prawns made their appearance one after another, featuring exquisite presentation and rich flavors that fully demonstrated the contestants' innovation and culinary ingenuity. Competitors in the Ingredient Preparation category focused on core requirements like uniform ingredient sizing, yield control, and standardized arrangement, showcasing professional expertise and regulated operational procedures through their skilled knife work and efficient operations. Following intense competition and fair evaluation by the judging panel, the event ultimately awarded first, second, and third prizes to several winners in both the Culinary Arts and Ingredient Preparation categories. School leaders presented awards to the winners on-site, fully affirming their exquisite skills and excellent performance. Concluding the event, Wang Li delivered a speech encouraging everyone to use this competition as a starting point to continuously refine their professional skills and enhance service levels. He urged them to approach campus food service support with greater passion and a more rigorous attitude. The event host, representing the cafeteria management team, expressed gratitude to all participants, judges, and staff, and extended warm New Year's blessings. A relevant official from Mianyang Kaiyuan Middle School stated that this inaugural "Kaiyuan Cup" chef skills competition not only provided an excellent platform for cafeteria staff to showcase themselves, exchange techniques, and improve together, but also effectively enhanced team cohesion, collaboration, and service awareness, injecting new vitality into the school's catering services. All cafeteria staff expressed that they would translate the gains and insights from the competition into work motivation, committing to providing campus food service support with higher standards and better service to safeguard the dietary health of all teachers and students.