入伍五年以来，一个偶然的契机接触到了甜点，从此一发不可收拾的爱上并钻研它
In the five years since joining the military, an unexpected opportunity introduced him to desserts, and from that moment on, he fell in love with and dedicated himself to it.

在部队因表现优秀，立功、受奖、入党一样不落，这种凡事拼尽全力做到最好的军人精神，同样让他在自己热爱的烘焙事业上追求极致！没有开酥机器，就手工开，没有足够的原材料，就用泥巴来挤泡芙，每天不断的练习，不断的重复，只为做出让自己满意的产品
Due to his outstanding performance in the army, he has achieved honors, received awards, and joined the Communist Party, embodying the military spirit of striving to do his best in everything. This same spirit drives him to pursue excellence in his beloved baking career! Without a laminating machine, he rolls the dough by hand; when there aren’t enough raw materials, he uses mud to pipe cream puffs. He practices tirelessly every day, repeating the process over and over, all to create products that satisfy him.

小虎把军人的习惯和特性注入了自己的产品，每一个细节都不曾被忽略！这些年从基础蛋糕到法甜、挞类、开酥、欧包…不断丰富产品种类，同一款产品试错无数次，不断优化个中问题，于细微处见大。因为感受过不及现在的烘焙条件，所以倍加珍惜现在所拥有的一切！他现在仍能以最饱满的热情去授课及创作新品，因为他始终记得当时选择甜品的初衷！
Xiao Hu infuses the habits and characteristics of a soldier into his products, ensuring that no detail is overlooked! Over the years, he has expanded his offerings from basic cakes to French pastries, tarts, laminated dough, and European breads, continuously enriching the variety of products. He has tested the same product countless times, constantly optimizing the issues encountered, finding greatness in the details. Having experienced less than ideal baking conditions in the past, he cherishes everything he has now even more! He is still able to teach and create new products with the utmost enthusiasm because he always remembers the original intention behind his choice of desserts!

入行至今，一切从心出发进行创作和钻研，面对从GQ工作室课程结业的学员，小虎仍然耐心解答他们的问题，真正做到了师者“传道、授业、解惑”的职责。
Since entering the industry, he has approached creation and research with sincerity. When facing students who have graduated from the GQ studio courses, Xiao Hu remains patient in answering their questions, truly fulfilling the responsibilities of a teacher in “passing on knowledge, imparting skills, and resolving doubts.”

2021年2月，周小虎的开酥作品登上了法国杂志《FOU DE Pâtisserie》。
In February 2021, Xiaohu Chou’s puff pastry work was featured in the French magazine 《FOU DE Pâtisserie》.

2021年7月，受邀登上了西班牙顶尖甜品杂志《so good》,书中用了长达20多页的篇幅来描述小虎对甜品的初衷和理想。
In July 2021, he was invited to be featured in Spain’s top dessert magazine 《so good》, which dedicated over 20 pages to describe Xiaohu’s original intentions and ideals regarding desserts.