Institut Paul Bocuse and Shanghai Young Bakers’ students share their passion
Part 1: When apprentice chefs meet apprentice bakers
Founded by the “Chef of the Century” Paul Bocuse, Institut Paul Bocuse (IPB) is a worldwide prominent school providing an innovative training in Culinary Arts and Restaurant Management. In May 2010, IPB restaurant-school opened in Shanghai on the site of the World Expo. The restaurant-school trains Chinese students from Jiangsu Food Science College to the French culinary techniques, and the French art of service. Their teachers are alumni and students from Institut Paul Bocuse France.
IPB and SYB’s mission is to provide an innovative training to Chinese youth, in respectively French culinary arts and traditional French bakery. It was thus natural for IPB and SYB to bring the two organisations together by organising cross visits during which the students shared their experience, skills and passion.
On Monday 2nd December, Institut Paul Bocuse students met with Shanghai Young Bakers students at SYB baking center for an exclusive baking class. From the use of the ingredients and the tools, to the kneading and shaping of the dough, IPB students had an overview of the traditional French baking process. Under the general guidance of Bakery Teacher Wang Li, SYB students taught IPB students how to bake baguettes, country breads, and croissants. Endorsing the role of bakery teachers was a first time for the young apprentice bakers, who appreciated very much teaching and helping their counterparts, with their bakery skills and techniques.
When the smell of fresh baked bread spread in the baking center, everyone hurried to take the bread out of the oven. Bakery Teacher Wang Li explained how to differentiate well-done breads from average ones. The apprentice chefs and the apprentice bakers tasted the products with much excitement from both parts.
Many thanks to IPB Training Manager Ael, Pastry Chef Liu Ximin, and the students of IPB for their visit to our baking center!
Hélène, partnerships development
法国博古斯学院西餐厅与海上青焙坊学生经验交流会
第一部分：当西餐学徒遇到烘焙学徒
博古斯学校由本世纪最著名的西餐界泰斗保罗·博古斯创立，它是一所世界著名的厨师学校，提供厨艺训练和餐厅管理课程。2010年5月，博古斯学院西餐厅入驻上海世博园。博古斯学院西餐厅为江苏食品科学学院的学生提供法国大餐烹饪课程和服务课程。他们的老师是法国博古斯学院的校友和学生。
博古斯学院和海上青焙坊的目标都是为中国的年轻人提供创新性课程，前者提供的是法国大餐烹饪课程，后者提供的是传统法式烘焙。因此，两家机构之间的合作也就不足为奇了——我们进行了交流互访，学生们借此机会分享了各自的经验、技能和热情。
12月2日，星期一，博古斯学院的学生在海上青焙坊的烘焙中心与SYB的学生一起上了一堂特殊的烘焙课。从原材料和工具的使用，到揉捏面团，博古斯学院的学生们对传统法式烘焙的过程有了一个大致的了解。在烘焙师王莉的指导下，海上青焙坊的学生当起了老师，教博古斯学院的学生们烤法棍、乡村面包和羊角面包。对于青焙坊的学生们来说，这是他们第一次当烘焙老师。他们对此都非常享受，因为这让他们可以用自己的技术和技巧教更多的人。
当新鲜面包的味道在烘焙中心弥漫开来的时候，每个人都冲去把自己的面包从烤箱中拿出。王莉老师向学生们解释了如何分辨好的面包和普通的面包。西餐学徒们和烘焙学徒们开心地品尝了各自烤出的面包。
谢谢博古斯学院的培训总监Ael，西餐厨师Liu Ximin和学生们来到我们的烘焙中心参观！
海伦，合作伙伴关系建立