昔日女工荣获法国面包师资格
烘焙大师帕斯卡·提普泰伯为学员们免费授课
晚报记者 李一能 王翔 摄影报道
“只要给予一点帮助，他们可能成为最出色的人。”这是法国姑娘高凤熙5年来工作的动力，在她和同事们的推动下，70多名中国孩子已经有了法国面包烘焙大师的影子。
古人云：“授人以鱼不如授人以渔”，2009年，12名在沪生活的法国人用行动给这句古话增添了一个“法国式”的解读。在他们的努力下，一个名为“海上青焙坊”的公益组织4年来接收了74名来自全国各地家庭贫困的青少年，免费提供法式面包烘焙技艺培训，并为佼佼者提供免费出国深造的机会。该项目的现任主管高凤熙是位能说流利汉语的法国姑娘，她告诉记者，传统的慈善模式只能解决孩子们一时之难，他们所做的慈善是希望给孩子一个抓住未来的机会。
12名法国青年实践公益
2007年，12名在上海生活的法国年轻人聚在一起，想做一项慈善项目回馈社会，在讨论中有人抱怨说现在上海的法式面包不怎么地道，优秀的法式面包师在上海应该很抢手。这一无心之言让大家大受启发，一个看上去有些疯狂的想法诞生了：建立一所公益学校，给中国贫困家庭的孩子提供免费培训，让他们成为法式面包师。 5年后，当年的“疯狂”成为现实，一个名为“海上青焙坊”公益组织，正不断将贫困学子培训成最出色的烘焙师。
在这5年间，12名法国年轻人大多离开了上海，但他们的梦想仍在延续。高凤熙是现任“海上青焙坊”项目主管，这位法国姑娘在中国已经待了10年。 2009年6月她加入这一团队，之后放弃了收入颇丰的工作，成为“海上青焙坊”的全职经理。她说，现在收入只有之前的1/4，工作量却翻了好几倍，但她乐此不疲，因为她喜欢做这件事，还能学到很多东西。
“海上青焙坊”是由志愿者与曹阳职业学校开展合作，在技术职业教育的基础上，建立培训点为学生提供正统法式烘焙师培训，并为他们联系宾馆饭店作为实习单位。
在生源上，他们与全国多个慈善基金会合作，招收因为各种原因没有机会接受良好教育的孩子，让他们免费来上海接受培训，再选择其中的佼佼者送往法国免费深造，但有一个条件，学成后需回学校任教三年。如今，第一批3名留法学员已归国，成为“海上青焙坊”的主力教员。
法国烘焙大师免费授课
近日中午，在绥德路上一间不起眼的厂房，记者找到“海上青焙坊”的实践授课点，走廊上弥漫着一股面包烘焙时的香味，20名位身穿白色制服的年轻学员们正在制作面包糕点，教室中各种烘焙设施一应俱全，一位大胡子法国大叔正在为同学们做演示。
高凤熙告诉记者，胡子大叔叫帕斯卡·提普泰伯，是法国面包烘焙界最高奖项的获得者，获此荣誉者全法国不超过60人，是行业内的大师级人物。胡子大叔每年全世界游走，参加各种交流商业活动，出场费不菲，但来这里上课免费，因为大叔乐于将法国餐饮文化推广到全世界，如果是公益培训，他不收任何费用。
胡子大叔告诉记者，他出生在一个面包烘焙世家，在以面包为主食的西方，面包烘焙师是一份非常受人尊敬的职业。他希望能为行业的发展做一些事情，其中包括帮助世界各地贫困家庭的孩子成为出色的法式面包烘焙师。“我想告诉孩子们，要心怀梦想，坚持不懈，做自己喜欢做的事情，永远保持学习的激情，这样一定会有所成就。 ”
除了胡子大叔，另一位烘焙大师昨天也来到课堂。克里斯蒂·维伯尔1986年成为法国最佳面包师，并创建了奥丽亚克面包甜点烘焙学校，这是世界法式面包烘焙界的最高学府。维伯尔校长给同学们带来一个好消息，他们中的优秀者将有机会前往他的学校进修，并免去高达7000欧元的学费。维伯尔校长告诉记者，他愿意提供资源让优秀的学生们接受更好的培训，使他们自食其力并能帮助他人。
学生未毕业已被单位抢
在听到维伯尔校长愿提供免费留学名额的消息后，同学们的兴奋之情溢于言表，纷纷提出各种问题。一位男生举手提问：“能不能找到法国女朋友？ ”引得同学们哄堂大笑，校长听了翻译后也笑着回答说：“你动作要快，因为只有半年时间。 ”
提问的男生名叫周海洲，来自河南农村，家境不好，为了让兄长读书，他放弃学业。在某慈善基金会的介绍下，他报名参加了“海上青焙坊”项目的选拔面试，在层层选拔后成为受助对象。在参加这一项目前，他对法国面包烘焙毫无概念，但经过半年学习，他非常确定自己非常喜欢这个行业，这就是他未来的发展方向。
周海洲说，开始时他心里没底，不知道培训后能不能找到工作，但进入实习单位后才发现，“海上青焙坊”在业内已有很高的知名度，用人单位对这里的毕业生几乎已到了 “围抢”的地步，同学们还没毕业就有单位来学校“抢人”。
“上海经过正统培训的法式面包师很少，我现在在外滩一家五星级宾馆实习，那里的外籍师傅一听我是海上青焙坊的学员，就放心地把重要的事情交给我做。 ”周海洲告诉记者，平时他和同学们在曹阳职校学习文化和理论知识，参加国际职业技能考试，其他时间要么在“海上青焙坊”学习，要么在宾馆实习，日程排得满满的，虽然很累但很充实。
“我接下来要争取去法国留学。 ”周海洲说，实习的宾馆已明确想留他，但他还希望能多一些学习机会。对他而言找到一份不错的工作已不是问题，他考虑的是如何最大程度实现人生价值。生活有无数种可能，这是他以前连做梦也不敢想的事情。
学员荣获法国面包师资格
与周海洲有着同样感觉的王莉也是“海上青焙坊”曾经的学员。去年，她和另两位同学前往法国奥丽亚克烘焙学校留学，今年学成归国，目前在“海上青焙坊”担任教员。王莉身穿着一套漂亮的制服，袖子上绣着学校的名字，这是他们留学时的校服，也是荣誉和技艺的象征。她告诉记者，在光鲜制服的背后，是不为人知的艰辛与努力。
2002年，12岁的王莉就开始受到某基金会的助学资助，初中毕业后，因为家庭贫困无法继续学业，只能前往一家玩具厂打工。在工厂的车间里，日复一日地重复着机械的劳动，未来几十年的单调生活仿佛就在眼前。2009年，她找到曾帮助过她的基金会，希望得到一个职业培训的机会，在基金会的推荐下，她来到“海上青焙坊”，那时的王莉对法式面包的理解和蒸馒头差不多。
在入学仪式上，王莉看到法国驻沪领事向他们表示祝贺，在得知自己将免费接受全上海最顶尖的法式烘焙培训时，才明白自己撞大运了，发誓要好好珍惜这一切。
不久后，一位说着流利汉语的法国烘焙师成为王莉的启蒙老师，这位教育严谨、做事一丝不苟的法国人义务承担起“海上青焙坊”首批教员的任务。 “他不仅是我的老师，也是我人生标杆，我要成为像他一样的人。 ”王莉说，这位叫路易克的外教最让她感动的，是对烘焙师这一职业的热忱，老师一直告诉他们不能只为了钱而工作，一定要对职业充满热情，这句话如今成了王莉的人生信条。
培训结束后，因为成绩优秀，王莉和另两名同学被推荐到法国留学，但必须基本掌握法语，这对只有初中学历的王莉而言难度可想而知。经过半年没日没夜地学习，王莉做到了，达到法语四级的水平，在通过考试后前往奥丽亚克烘焙学校学习。经过半年学习，他们以全校最优秀的成绩毕业，并获得CAP法国面包师资格证，获得这张证书的法国人也不多，中国人更是屈指可数。
学成归国后，按理说他们可以找到一份收入可观的工作，但三名同学都回到学校，兑现了留学前的口头约定，留校担任三年教员，直到新一批留学生回国接替他们。 “我们都没怎么想赚钱的事情，只要生活能过得去就行了，现在让我最开心的是可以帮助其他同学。 ”王莉说，当第一次听到学弟学妹们喊她老师，那种快乐无法用语言形容。
对于曾经在他的学校留学的这3位中国留学生，维伯尔校长的评价是“非常惊奇”，他们在短短半年时间里不仅克服了语言障碍，还以非常优异的成绩毕业。 “资助他们留学我们没有想过回报，如今看到他们学业有成，并回到公益课堂做教员，我觉得这就是最好的回报。 ”
慈善应注重可持续性
至今，“海上青焙坊”已培训了4批74名学员，大多已找到工作。高凤熙告诉记者，一个优秀的公益项目不应该是短期行为，而应有一个长远规划。在项目启动前，法国志愿者制定了一套能确保项目长期开展的规划，将管理企业的科学模式运用到公益组织中，调动一切可以挖掘的社会资源，借力巧干，通过游说，获得社会、企业、政府的支持。
在项目启动之初，志愿者四处筹集资金和设备，苦于囊中羞涩。如今项目已获得社会认可，合作意向不断，他们又发愁了。高凤熙告诉记者，作为一个公益项目，出发点必须要明确，那就是让贫困的孩子得到免费职业培训的机会，一旦过于追求经济利益，就会让他们忘记这个最单纯的理想，项目也就失败了。但维持项目的经济压力又摆在面前，今后他们的方向是在不影响培训质量的前提下，适当开设一些盈利项目，将赚来的钱用在更好地为孩子提供培训上，这的确是一个矛盾，但必须努力平衡。
高凤熙说，在“海上青焙坊”项目开始前，他们就在想：怎样的慈善模式才能带给被受助者最大的帮助与尊严？如今，世界各地越来越多的公益组织开始接受 “可持续性慈善”的理念，通过给予收助者技能培训，首先让他们能够自食其力，之后还能让受助者的身份发生转换，成为志愿者帮助其他人，使公益项目产生“造血机制”的良性循环，这是确保其能够长期开展并发展壮大的关键。
“我们只不过给他们一个抓住未来的机会，只要给予一点帮助，他们就可能成为最出色的人。 ”高凤熙说。
Young French provide a bakery training for disadvantaged Workers
Gain French Baker Qualifications
“If we just give these students a little bit of help, they can become remarkable individuals,” said Cecile Cavoizy, Program Manager of Shanghai Young Bakers. Along with her colleagues, for the last five years, Shanghai Young Bakers has trained over 70 students in the art of French baking as represented by Master Tepper.
Inspired by an old saying “Give a man fishand you feed him for a day. Teach a man how to fishand you feed him for a lifetime” 12 young French residents of Shanghai formed a French style non-profit program “Shanghai Young Bakers in 2009. Four years later, 74 Chinese impoverished youths from all parts of the country have gained one-year free training in French style baking skills.In addition, three of the best students were selected for an opportunity to study in France and further their baking skills and they are now the current SYB trainers.
Ms. Cavoizy, who speaks Mandarin fluently, told us that traditional charities can only help impoverished children for a short time. SYB’s aim is to help these youth have an opportunity to secure their own futures.
12 Young French Volunteers
In five years, most of these 12 volunteers left Shanghai, but their dream continues on. Ms. Cavoizy, the current SYB Program Manager, has lived in Shanghai for ten years.
She first joined the group of volunteers in June 2009, but afterwards left her well-paying job to become the full-time program manager. She said her current income is a quarter of her last job, but the workload is more than doubled. However, she works tirelessly because she truly enjoys the work and learns a great deal in the job.
SYB partnered with Caoyang Vocational School to set up a training program to give students a foundation in French baking. The students are also placed as interns in hotel restaurants during their training program.
To select the students, SYB cooperates with charities throughout China to recruit youth who, for various reasons, did not receive opportunities for a proper education as children. These students arrive in Shanghai for a free, one-year training. Outstanding students had been selected for further training in France with the condition they would return to Shanghai and teach for the SYB program for three years. Three students selected from the first group of students already returned to Shanghai to teach and they are the strength of the SYB training.
French master baker gives free class
Recently, the reporter found the Shanghai Young Bakers baking centre in an unassuming factory building on Suide Road. The sweet smell of baking bread filled the hallway. Twenty young students wearing white uniforms were making bread and pastries. The classroom was filled with every kind of baking equipment. An older man with a large mustache was giving the students a demonstration.
Ms. Cavoizy said Mr. Pascal Tepper was the recipient of France’s most prestigious award in the baking industry, in which there were not more than 60 professionals at this top level. Mr. Tepper travels the world appearing at trade fairs and events for substantial fees. However, his class in Shanghai was free because he is happy to promote French food and culture for a charitable cause.
Mr. Tepper said he was born into a baking family and in Western countries being a baker is a very respectable profession. He hoped to help the development of the baking industry and assist impoverished youth around the world become outstanding bakers.
“I wish to tell children to persevere with their dreams and do what they love to do. As well, to continue to study and learn with passion, and in this way they will always obtain success and achievement,” said Mr. Tepper.
In addition, Mr. Christian Vabret, who received France’s highest recognition as a baker in 1986, founded the Ecole Francaise de Boulangerie & Patisserie d’Aurillac (EFBPA), which is one of France’s most recognized institutions of French baking, arrived with good news for the students. Outstanding students from their class would be selected for further study at the school and be exempt from the EUR 7,000 tuition fee. Mr. Vabret said he was covering the tuition in order to help outstanding students have the opportunity for more professional training, which will further help the SYB program and the future students.
Students eager for jobs
When the students heard Mr. Vabret’s news, they became excited and asked many questions. One male student raised his hand and asked, “Can I find a French girlfriend?” The room broke out in laughter and the director replied, “You have to be quick because you only have half a year’s time.”
Mr. Zhou Haizhou, the student who asked the question, was from a poor family in a Henan village. In order for his older brother to continue his schooling, he gave up his studies. He applied for the SYB training program and after several selection rounds, he was selected to attend the current class. Before applying, he had no clue about French baking, but after half a year of training, he is certain that he is very eager to join the baking profession, which will be his future career opportunity.
Mr. Zhou said at first he was not sure that he could get a job after the training. After starting the internship, he realized that the SYB program is highly regarded within the industry. “SYB has a very good reputation, so even before the students graduate, the recruiters already coming to the school and competing to hire students.”
“There are not many professionally trained French style bakers in Shanghai. I am currently doing an internship at a five-star hotel on the Bund [the Peninsula]. As soon as the foreign chef heard that I was from SYB, he was confident in assigning important tasks to me.”
Mr. Zhou said the students study theoretical knowledge at the Caoyang Vocational School and spend the rest of their time in the SYB baking centre or interning at the hotels. The schedule is intense but all of them are passionate about their training.
“The next thing I want to do is obtain the opportunity to study in France,” said Mr. Zhou. He would like to study further even though the hotel would offer him a position after he graduates. Finding a decent job is not a problem, but he would like to consider how to reach the highest level of personal achievement. There are thousands of possibilities in life, which he could not even dream of before he came here.
Students achieve French baker qualifications
SYB trainer Ms. Wang Li, understands Mr. Zhou’s attitude. She went to the EFBPA with other two graduates last year returned to Shanghai this year to work as a trainer for the SYB program. She worea smart uniform with the name of the school on the cuff. The uniform of the EFBPA is a symbol ofhonour and expertise. She said behind the bright uniforms are the invisible years of sweat and effort.
Ms. Wang was sponsored by a charity organization [Chi Heng Foundation] in 2006 when she was only 12 years old. After middle school, she could no longer get family support to continue her education, so she had to work in a local toy factory. She saw her future would be the same tedious work for the next decade of her life. In 2009, she asked about professional training and the organization introduced SYB to her. At that time she could not tell the difference between making French bread and Chinese buns.
Ms. Wang realized how fortunate she was when the French Consul General welcomed the students and learned they would receive the best baking training in Shanghai without paying any tuition. She made her mind to work hard and make the most of this precious opportunity.
A French baker named Loic Ledru, who work with the help of Chinese baker Shen Hua, soon became Wang’s inspiration. He was a dedicated and meticulous volunteer trainer of the first group of students.
“He was not only my teacher, but also a role model for my life. I want to become a person like him,” Ms. Wang said.
She was most impressed by his passion for being a baker. He always told them not to work only for money, but to work for self-fulfillment and with complete enthusiasm. It has become Ms. Wang’s own motto.
Ms. Wang and other two students were selected to study in France, but they were required to have a basic level of French, which was very challenging for her with only a middle school education. However, after six months of hard work [at Alliance Francaise], Ms. Wang achieved a level four in French, which would enable her get around in France. She went to EFBPA for further training, and all three students graduated top of their classes and obtained the French CAP Diploma, which is difficult for even the French, not to mention for Chinese students.
Although they could get well-paid jobs after returning to China, all three kept their promise toteach at SYB for three years, after which another group of graduates would return as the new trainers.
“We do not pay much attention to making money. We are already satisfied with our current life, and helping other students here is the very thing that makes us happy,”she said.
Ms. Wang said the first time the students called her “teacher” was an incredibly happy moment for her.
Director Vabret was very impressed by the three Chinese students because they not only successfully overcame the language barrier within half a year but also graduated with excellent academic results. “We did not expect anything in return when we decided to sponsor them. Their academic success and return to the SYB classroom is the best reward.”
Charity should focus on sustainability
SYB has already trained 74 students and most of them have successfully found jobs. Ms. Cavoizy said an outstanding service program should have a long-term plan rather than just short-term action. To ensure the program would have long-term, sustainable development, the French volunteers drew up a set of practical plans before launching it. They incorporated a business management model to the charity program and gained the support from the society, companies and government organizations.
When SYB first launched, the volunteers tried to get donations from all sources, sometimes suffering from a lack of funds. Now, SYB is better recognized and more opportunities for cooperation and partnerships have emerged, which also presents a challenge. Ms. Cavoizy said the clear point of this service program is to provide impoverished youth with an opportunity for free vocational training. If the program over-pursues economic benefits, then the volunteers will fail the program’s objectives. Yet since there is still the need to maintain enough funds for the program, volunteers will launch some activities for some revenue in order to help fund and improve the student training. This is indeed a contradiction that needs to be balanced.
Ms. Cavoizy said before the launch of the SYB program, they already considered how to best provide charity to recipients with dignity and respect. Currently, an increasing number of social service programs are accepting the idea of “sustainable charity” that aims to achieve a positive cycle by training recipientswith professional skills, which will lead them to eventually help others in return. This is the key for running a long-lasting publicservice program.
“We are just giving these students a bit of help and an opportunity to create a better future for themselves. With just a little assistance, they can truly become remarkable individuals,” said Ms. Cavoizy.