Grands Moulins de Paris Bakery Chefs give a Master class to the Young Bakers
巴黎大磨坊烘焙师们为海上青焙坊学生带来一节大师课
On Sunday May 15th, the Young Bakers had the honor to welcome two Chefs coming from France: Dominique Genty and Romain Perrigot, both Chef bakers and ambassadors of our in-kind sponsor Grands Moulins de Paris.
5月15日星期日，海上青焙坊的学生们荣幸的见到了两位来自法国的烘焙大师Dominique Genty 和Romain Perrigot，二位都是出色的面包师，也是我们友情赞助商巴黎大磨坊的形象大使。
Grands Moulins de Paris (GMP) produces high quality French flour and has been a long-standing supporter of SYB, providing flour free of charge for the Young Bakers’ training.
Upon their arrival, the two Master bakers decided on six recipes for the students to learn in one day: brioche feuilletée, croissant traditionnel, croissant PAC 3% (a new product from GMP), baguette tradition, cereals bread and ciabatta.
巴黎大磨坊生产高品质的法国面粉，并长期以来支持海上青培坊的发展，免费为学员培训提供面粉。
两位烘焙师为学员们选择了六个配方作为一天的学习内容，千层布里欧，传统羊角，特殊配方羊角（加入了3%的PAC，一种巴黎大磨坊新研制的产品），传统法棍，谷物面包和夏巴塔。
The students got divided into 4 groups, for 4 working tables, making 2 different recipes each. The two French Chefs, guided the students throughout the recipes, stopping to make demos and then observing and correcting the students during the practice. Meanwhile, Chef Dominique started making a beautiful art piece: a bread dough shaped like a boat!
Despite the language barrier, the students were very attentive throughout the whole day, carefully going through each step of the recipe, trying to repeat the Chefs’ gestures, asking questions and laughing together.
学生们被分为四组，在四个工作台上完成两个不同的配方。两位大师在整个制作过程中，不时进行指导，演示，观察学生的做法并纠正学生们的错误。同时，大师Dominique 开始制作一个精美的艺术品：一个船状的艺术面包！
尽管语言不相通，学生们在一天课程中仍然十分认真的完成制作的每一个步骤，模仿学习大师的手法，询问问题，一起开怀大笑。
At the end of the day, the two Chefs shared about themselves with the students: Chef Dominique started his career at age 13 as he grew up in a family of bakers, and after entering the finalist list of the MOF award several times, he taught young adults for 15 years, in order to transmit his passion of bakery. Now working at GMP, he has been doing demonstrations and sharing his passion around the world, recently accompanied by Romain Perrigot, whom also started baking at the very early age of 14!
在课程结束之后，两位面包大师一起和学生们分享了自己的故事，Dominique大师出生于烘焙世家，十三岁时就开始跟随父母学习烘焙，几次进入最佳面点师奖的入围名单。他教授青年烘焙师烘焙知识，向他们传递他自己对烘焙的热情已有15年了。而今，他于巴黎大磨坊工作，每年前往世界各地宣传大磨坊出品的面粉，最近在Romain Perrigot的陪伴下，在各地烘焙学校及高端酒店传授烘焙技艺并分享他对烘焙事业的热爱，Romain Perrigot也是一位烘焙大师，他从14岁起就开始烘焙了。
On behalf of the Young Bakers, we would like to thank Chef Dominique, Chef Romain, for giving of their time and sharing their passion of baking with the students, and GMP for its long standing support to our charity program!
代表海上青焙坊的青年烘焙师们，我在这里对Dominique大师, Romain大师表示真诚的感谢，感谢他们用宝贵的时间向我们的学生分享知识与热情，同样感谢巴黎大磨坊一直以来对我们公益事业的支持。
Emilie, Program Director
艾米丽，项目总监