25 – 26 March Masterclass | When French bakery expertise meets Chinese taste
3月25 – 26 |和特邀烘焙师—王莉一起上大师课：当专业法式烘焙遇上中国的口味
Professional bakers and passionate amateurs, don’t miss our 2 days-masterclass with our special guest, amazing Wang Li, where you will learn how to master some hits of the French sweet bakery that are loved by Chinese people!
为期两天的大师课将在3月25-26进行，由令人惊羡的特邀烘焙师王莉给大家上课，专业的烘焙能手和狂热的烘焙爱好者不要错过！在这里你将熟练学习到如何将可口的法式烘焙打造成中国人爱吃的口味！
Be prepared to get full inspiration from Wang Li, who is both Chinese and an internationally recognized master of French bakery. She has been through the top bakery education institutions in France, has great teaching experience towards professionals, received international awards and has been constantly cooperating with famous French bakers. She is also the best when it comes to selecting the perfect French baking recipes for the Chinese market and has plenty of creative ideas and secrets to share with you.
王莉获得过中国乃至全球对于法式烘焙的创意认证，准备好接受她无穷的灵感了吗？她曾在法国完成了烘焙顶级教育水平认定，拥有对于大师课等专业的教授经验，获得过世界级嘉奖，现与诸多法籍著名烘焙师仍保持着良好的联系。她对于如何挑选完美的法式烘焙产品，如何更好的迎合中国市场消费者味口也有着极佳的见解，相信会有许多创意秘诀和理念等你来分享~
During this two-day intensive workshop, you will mainly focus on Viennese, Danish breads as well as soft European breads through 15 unique, creative and up-to-trend recipes. First Wang Li will teach you how to master key various doughs then she will show you how to enhance your techniques through various shapes and innovative fillings, including mixing pastry and Viennese breads, so that you can make the difference and surprise your customers and relatives.
经过两天的提高课程，你将会通过15个独一无二、充满创意的当下潮流产品对于维也纳面包、丹麦面包有一个更好的了解。首先，王莉老师会讲授如何处理不同的面团，之后通过演示不同形状和创意的馅料，像是甜点与起酥类面包和布里欧的结合来提升烘焙技能。一定会惊艳你的顾客或是给家人带去不一样的体验~
Wang Li’s Background:
王莉背景介绍：
Wang Li has a top-level education in French bakery. Not only did she graduate in 2010 with the highest honors from Shanghai Young Bakers, but she later went on to study at two famous French bakery institutions in France. In 2011, she first mastered the fundamentals of French baking and trained to be a bakery teacher at EFBPA (Ecole française de boulangerie et pâtisserie d’Aurillac), coming out first of her class. After four years spent teaching and providing technical expertise at Shanghai Young Bakers, she was hired by Lesaffre in 2015 and was accepted to follow a six-month intensive advanced course at the prestigious INBP de Rouen (Institut National de la Boulangerie Patisserie). In 2016, she received a “Brevet Professionnel”, one of the highest diplomas you can get awarded for bakery skills in France.
王莉拥有法国顶级烘焙教育水平，在2010年从ShanghaiYoungBakers毕业后，又前往法国著名的烘焙教育高校EFBPA（Ecole Française de Boulangerie et Pâtisserie d’Aurillac）学习专业的法式烘焙两年。2011年，熟悉法式烘焙原理的她第一次在学校试着当烘焙师，也推出了她的第一堂课。 经过在Shanghai Young Bakers 4年的技术考核，于2015年底加入全球最大的酵母公司-乐斯福，并接受在广受爱戴的INBP (Institut National de la Boulangerie Patisserie) 进行为期十个月的提高&高级课程。2016年，王莉完成了法式烘焙最高的培训——brevet maitrise,同时或得了“Brevet Professionnel”证书。
Wang Li has won several international prizes such as the French youth talent award in 2014 and the Louis Lesaffre Cup Bakery Competition in 2015 when she was placed second in the artistic breads category.
王莉也参加过世界级的比赛并获奖，如2014年获得法国美食精神大奖-青年才俊奖；2015年乐斯福杯中国区艺术面包组二等奖，这也是她第一次参赛并获奖。
She has more than 5 years’ experience in teaching bakery, from full time teaching to several days’ intensive workshops targeting various types of publics (amateurs, experienced professionals), acting as an external consultant or on behalf of several institutions (Shanghai Young Bakers, Lesaffre). At Lesaffre, she helps to oversee the whole training program for Lesaffre employees and is involved with trainings and consulting for Lesaffre clients.
无论是作为一名外部顾问或是作为专业烘焙公司的代表（ShanghaiYoungBakers,乐斯福公司），从全职教授为期数天的创意实验班起，王莉已拥有针对不同参与者（业余烘焙爱好者，有经验的烘焙爱好者以及专业烘焙师）超过五年的、自成一套的教授经验。在乐斯福，她负责培训乐斯福员工，涉及对于乐斯福顾客的培训与商议项目，并监督整个项目的执行。
Wang Li also keeps upgrading her skills and techniques by cooperating with famous bakers from France, such as MOF master bakers Pascal Tepper and Christian Vabret during demonstrations and trainings.
王莉仍与法国著名的几位烘焙师保持良好的联系和交流，以不断的提升自己的专业技能。例如MOF的面包大师，Pascal Tepper和Christian Vabret。
Save the date and don’t wait to register (limited spots and special deals, see below). Stay tuned! More information to come.
不要犹豫，赶紧报名吧！（特别说明和优惠信息请移至文末）。敬请期待更多课程的信息！
Event details:
Dates: March 25th – March 26th 2017 (9am – 5pm)
Location: SYB’s professional Baking Center, Suide Lu, Putuo district, Shanghai.
Participants: Maximum of 16 participants. Chinese speakers only.
This workshop is designed for baking professionals, aspiring bakers or passionate amateurs with a certain baking experience.
Participants will receive a certificate following the successful completion of the two-day program.
Teaching method: Demonstration mainly, with some hands-on on the second day.
Tuition fee for the 2 days: 2800RMB (includes lunch, bakery uniform, training material, a baker’s kit and training certificate)
The tuition fee will be reduced to 2700rmb if you share this article on your WeChat moments with a nice comment.
It can also be reduced to 2500rmb if you register before March 10th or if you book 2 spots for you and a friend/colleague. (Discount will be applicable for both participants as soon as you book the two spots at the same time and both complete full payment)
Registration:
Registration is completed upon payment of 500 RMB (non-refundable deposit). Balance is due by bank transfer at least 2 days prior to the beginning of the training, or by cash on the first day of the training.
Contact:
Please contact our Social Enterprise Coordinator, Andrea:
Email: baking@shanghaiyoungbakers.com
Contact Number: 136 8168 7194
活动细节：
日期：2017年3月25-26日（上午9点-下午5点）
地址：SYB专业烘焙中心，上海市普陀区绥德路
参与人数：最多16人。汉语课堂。此次提高课程围绕烘焙的几大中心要点，专为专业烘焙师、渴望提高水平的烘焙者和具有浓厚兴趣的业余烘焙爱好者设立。
两日课程结束，每一位参与者将会得到一张成功的培训证明。
课程方式：演示课。在第二天会有部分动手内容。
两日课程费用：2800人民币。包含午餐、烘焙服装、练习材料、一套烘焙用具和培训证书。
将文章发送至朋友圈，并收获好评，即可享受2700元的课程价格。
3月10日之前报名课程或两人同行（比如你的朋友或同事），将两个人同时享受折扣价2500元。
报名须知：预支付500元的报名费即表示报名成功（若个人原因无法参与课程，报名费概不退还）。余款在课程开始的两天前完成银行转账，或是在课程的第一天现金交付。
联系方式：
请联系我们的社会企业负责人，杨妍妍
邮箱：baking@shanghaiyoungbakers.com
电话：136 8168 7194
微信（WeChat）：