My experience in Paris：recollection of an SYB future teacher
感悟巴黎:SYB未来老师在巴黎的经历
I have now finished my study in Aurillac and have started a new chapter of my journey in France: my internship in Paris!
The life in Paris is as in Shanghai, for its quick rhythm and the elegant products that the other cities of the country cannot compare with. The bakery where I am doing my internship at is cooperatively managed by Mr.Vabret, the Director of EFBPA and his partner Mr.Philippe. As we arrived there before the opening of the bakery, we had the chance to be involved in the set-up works with the Chef and the owner for one week. It was exciting to follow the decoration progress every day with my own eyes and see the difference after the opening. As we have a special decoration, the most attractive in the street, the bakery was very popular since the opening!
结束了我奥利亚克的学习生活走上了巴黎实习之路的开始和法国之旅的结尾。巴黎生活节奏堪比上海，速度之快产品之精美却是其余城市不可比的。
我实习的单位乃是L’EFBPA的校长Christian Vabret和他的合作伙伴菲利普先生和作经营的一家新的蛋糕面包店，在这家店还没开张的时候我就已经到了，跟老板和一些大厨做了一周的开店前准备工作，看着整个店每天的装修进程和开店后的改变也是极为震撼的，它的装修也是极为特别，整条街就数它最灿烂夺目，所以店一开张生意就好到不可预想。
It is very lucky for me to work under the direction of a chief who has already worked for pastry for 20 years. He is experienced with excellent technique. We have the high productivity for each day;including: Eclairs with different flavors, Religieuse, Paris-Brest, Cream Puff, Cheese Puff, Blueberry Lemon Cake, Raspberry Chocolate Mousse Cake, Opera Cake, Mille Feuilles with different flavors, Tiramisu, Lava Cake, Fruit Rum Baba, different Pies, Almond Tart, Macarons with different flaors and biscuits.
All the pastries are as beautiful as delicious; you are all welcome to have a taste, at 35 Rue Alesia!
我很是幸运工作在一起的指导师傅是一个从事西点工作已有二十年之久的老师傅，他的工作经验及产品的制作都是极好的，所以我们每天的产品出产量是很高的，说一下我们做的产品吧如下：
各种口味手指泡芙，修女泡芙，巴黎圈，奶油泡芙，奶酪泡芙，蓝莓柠檬蛋糕，覆盆子巧克力慕斯蛋糕，歌剧院蛋糕，各种口味拿破仑，提拉米苏，布朗尼，熔岩蛋糕，水果朗姆芭芭，巧克力塔，覆盆子塔，苹果塔，柠檬塔，Tatin各种口味Financier，各种口味杏仁塔，各种口味马卡龙，各种口味饼干。
以上产品精致好看又美味，欢迎光顾踩踏门槛，35 Rue Alesia.
My supervisor is rigorous regarding hygiene, product quality and the production technique. The products with defects can only be put in the bin. I can make progress according to his principles, this is one of the reasons that I feel pleased to work with them. Next month, another Chef will arrive from Japan. With these two models, I wish to improve myself and be as excellent as them one day.
Now I would like to talk about my personal life. In Paris, Mrs. Helene has welcomed us. She is extremely kind and friendly. She showed us the streets and the buildings, as we were not familiar with with Paris during the first days, and explained to us the famous sites. We are extremely grateful to her although we have met less than two days.
跑题了，言归正传。指导师傅对我的要求很是严格，质量卫生，状态，制作手法一律严格对待，做出的产品有瑕疵只能丢垃圾桶，这是他的原则也是对我能力的提高，所以我很开心和他们一起工作，但在接下来的一个月里我将迎来另一位大师她从日本过来，虽不舍现在指导师傅的即将离开，但同时也很期待另一位不同指导师傅的到来实习生活很开心，看到各位大师的能力默默地我想，未来的某一天我愿能超越。
工作的事情说得差不多了聊一聊工作外的生活，在巴黎迎接我的是海伦女士，她非常的善良友好，刚到巴黎在不熟悉路况的情况下她认真地讲诉着每一条路，每一栋建筑，告诉我们巴黎一定要去的知名地知名区，非常的感谢她虽然只有两天不到的相处。
The first time I visited Paris was with Cécile when we just arrived from China. After coming back, I already visited the Louvres museum twice, the paintings, the statues, the ancient coffins, the mummies, butthe museum is so large than I need to go back!. I also walked from the Louvres to the Eiffel Tower; went up to the tower towards the evening when I could get a full view of Paris, which made this journey worthy.
刚到法国的时候也游过巴黎跟Cecile一起，在空闲的时间里我又重游故地找到了意大利广场华人街，去到了卢浮宫两次，看了画，雕塑，古棺，木乃伊，可都是寥寥几眼就过去了，第二次从卢浮宫出来我徒步走到了埃菲尔铁塔，一路沿着塞纳河跟着黄昏在夜幕降临前登上了铁塔，放眼望去整个巴黎的夜景尽收眼底也算不枉此行了。
Inès 金会子
Future pastry teacher at SYB
SYB未来西点老师