September Newsletter: Already one month in Shanghai – Students’ feedback
Already one month in Shanghai: Students’ feedback “This month elapsed so fast”. The Young Bakers only started their new lives one month ago, but they all already seem to be used at it. Last week, we have spent one full day at the Baking Center with them, in order to
June Newsletter: Come to participate to our 10th batch of students’ Career Fair!
The Young Bakers just finished their final examination. After 10 months of intensive training, they are ready to start their professional life. This month, when visiting our hotels partners to get Chefs’ feedback on students’ performance, we have been really moved to get chefs highlighting Shanghai Young Bakers’ training program’s
May Newsletter: From student to teacher, Our story with Shanghai Young Bakers (SYB)
Jin Huizi and Zhang Shuai are currently working with Shanghai Young Bakers as our French pastry teacher and bread teacher respectively. If you are familiar with Shanghai Young Bakers (SYB), you would probably have heard of these 2 teachers, perhaps even attended their lessons before. However, unbeknownst to most, these
April Newsletter: When supporting a charity makes good business sense
Lesaffre has been supporting SYB since its very beginning in 2009. Over the years, our partnership has evolved into a comprehensive collaboration, that incorporates not only financial support and technical skills training, but also soft skills and the means for the students to create a career for themselves. Yeast is
March Newsletter: How time flies in France when learning Bakery!
Adele and Max, our next bakery and pastry teachers, started their journey in France in June 2017. After studying French in Vichy at Cavilam for two months, they spent six months studying French bakery and pastry in Aurillac at EFBPA. During the past seven months, they explored and learnt a lot about French bakery
Feb Newsletter: Adele and Max unique adventure in France sponsored by Roquette and Madaifu
Adele and Max, our next bakery and pastry teachers, started their journey in France in June 2017. During the past seven months, they explored and learnt a lot about French culture and traditions, obviously focusing on French bakery and pastry. After studying at l’EFBPA in Aurillac for six months, they
January Newsletter: What we are learning at SYB is more than baking
How times flies! The 10th batch of students is already following its intensive training for one semester. SYB is based on a training alternating practical classes in French Bakery and Pastry and internship in Shanghai five Stars Hotels. But SYB training also includes English and Life skills classes as well
December Newsletter: The importance of in-kind donations for running a Charity program
Now that Christmas is over and Spring festival is around the corner, it’s time to look back on the year in order to prepare for the future. This year, Shanghai Young Bakers is training its 10th batch of students. The coming year will undoubtedly be meaningful for SYB and its