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Shanghai Young bakers

By Floriane Lemoine, SYB program manager

Shanghai Young Bakers was featured in this magazine a year ago, and as the new programme manager I would like to give you an update on what has happened over the past year and what our plans are for the year to come.

Our core mission is the same and will never change: we aim at providing free of charge, professional training in French baking to underprivileged Chinese youth. Since 2008, 74 students have graduated and 21 more will complete the training in July. Our students are recommended by partner NGOs that work with orphans (Madaifu, Chiheng Foundation, SOS Children), street kids (Baoji Xinxing), migrant kids (Jiuqian) or exploited women (Eden

Ministry). By personally interviewing every applicant, we select young Chinese who have the energy to accomplish great things, but who’s potential is hindered by poverty and family difficulties. Because they are old enough (17 to 23) to make a living by themselves, we choose to give them the opportunity of a high-level training program. It’s not a gift. Being a baker is demanding and they will face many challenges. But it’s an amazing chance, and the key to finding a quality job and support for their families.

The 5th enrollment of students joined SYB in August 2012. There have been some hard times: one of them, who previously suffered from social exclusion, still finds it a challenge to communicate with his fellow chefs during his internship in a 5 star hotel. Another one, whose mother passed away a few years ago, lost her dad to a long illness. Although we put a lot of emphasis on autonomy and mutual help, our students know that they can always turn to us when they face such issues, and in particular to our social educator.

Of course SYB also brings us many good surprises. I was moved once when I went to the students’ school at lunchtime and found one of them so deeply absorbed in “One Hundred Years of Solitude” that he had forgotten to go to eat. He had arrived in Shanghai with nothing but the clothes he had on him and, as for most students, it was his first time ever to leave his hometown. Another student, very shy and slow at the beginning, studied so hard that she came first of her group at the end of semester exam. She is now an active participant even in English classes.

2012 was the second year of teaching for our self-trained trainers. Wang Li, Zhang Zhenghai and Xiao Jinjin were among the very first students of SYB, and were sent to France after graduation to further their studies at the prestigious EFBPA (Ecole Française de Boulangerie et Pâtisserie d’Aurillac) baking school. They came back to Shanghai in 2011 to become SYB’s new teachers. I know few people who take their work so whole-heartedly, and they are the best role models for our students. Even though they are young, they have the invaluable asset of sharing the same story as our students. They truly care about the progress and personal growth of every one of them, and have already felt their teaching skills improving after their first year as teachers.

They have actually already trained another trainer, Basang Lamu. She is a young Tibetan girl sent by Braille Without Borders (BWB) to join SYB for one year, with the goal of helping BWB develop a baking training for blind Tibetan youth. In July 2012 she went back to Tibet, along with a team of SYB teachers and graduates, and spent a week there buying new equipment and developing recipes adapted to the local market.

2012 was also the year where our young social enterprise, born in 2011, fully took off. We are delighted to see that so many clients trusted our services and thus became supporters. We organized one-day baking classes not only for friends such as Brits abroad or BEAN, but also for groups such as IBM, KPMG or Ubifrance. We try to find the right balance between sharing professional baking recipes and having a lot of fun!

We were also happy to be able to share our high-quality baked goods with ever more people, be it by selling the students’ bread at Jiashan or Yanping market or by catering for company events, birthdays and weddings.

Last but not least, we were proud to see that F&B professionals recognized our expertise in French bakery by asking us for products’ development.

Our program couldn’t exist without the precious support of our two biggest sponsors, Carrefour Foundation and PSA (Peugeot Citroën) Foundation. However we were able, through our social enterprise, to raise enough funds to cover 15% of our program’s financial needs, a share that we hope to increase to 50% in a few years.

For 2013, we hope to be able to make a difference for more underprivileged youth, by recruiting up to 30 students. This is not a number that is particularly impressive compared to the training needs that exist in China, but we have at heart to be able to follow every student individually. They need it. To have a broader impact we hope to help more NGOs set up bakery trainings adapted to their own needs, just like Braille Without Borders did.

Our current teachers are extraordinarily committed and hard working, and always tell us “As long as SYB needs me, I will be there”. However we want to leave them the choice, in a year in a half, to carry on with us or diversify their work experience elsewhere. With that in mind, we have already selected two potential future teachers. Zhou Haizhou and Zhang Shuai have already started taking French classes thanks to the support of the Alliance Française. If their French is good enough, it will be their turn to go to France to improve their baking technique and study how to teach. They are very excited by that opportunity and are studying hard to make their dreams come true.

Overall, our goal for this year is to increase our social impact, while being ever more professional. I thank all our supporters from the bottom of my heart, and look forward to hearing from you at manager@shanghaiyoungbakers.com.

社团聚光灯：海上青焙坊

作者：林兰，海上青焙坊项目经理

一年前贵刊刊登了海上青焙坊的事迹，而今，身为新任项目经理，我打算讲讲在过去的一年我们做了些什么，以及新的一年我们会做什么。

我们的宗旨永远不会变，依旧是：为中国的贫困青少年提供免费的专业法式烘焙培训。

从2008年开始，已经有74个学生从青焙坊毕业，还有21个学生也将于今年7月份完成培训。我们的学生都由与我们合作的NGO推荐，目前包括：关注孤儿的公益组织（马大夫之家，智行基金会，SOS儿童村），帮助流浪儿童的公益组织（宝鸡新星流浪儿童援助中心），关注流动儿童的组织（久牵），以及维护妇女权益的组织（伊甸园[Eden Ministry]）。

青焙坊会面试每一位申请人，从中选择那些拥有热情、能做大事的年轻人，避免他们的才能因贫穷和家庭问题而埋没。学生们已经到了自食其力的年龄（17至23岁），所以我们为他们提供接受高级培训的机会。这并非一份轻而易举便可得到的礼物。要成为一个面包师，他们将面临许多挑战。然而这会是一次不可思议的机遇——他们能凭此找到一份好工作，并能赚钱补贴家庭所需。

2012年8月，海上青焙坊录取了第五届学生。这些学生的确遭遇了不少困难：其中一位曾遭受过社会排斥，他在五星级酒店实习期间，仍然无法与同事正常沟通。还有一位学生的父亲久病而终，而他的母亲也在几年前去世了。尽管我们十分强调学生的自主性，并鼓励他们互相帮助，但是遇到这样问题，他们明白他们可以随时向青焙坊或生活老师求助。

当然，海上青焙坊也给我们带了很多意外之喜。曾经有一次，当我在午餐时间走进学校时，我无意中看到一名学生深深地沉浸于《百年孤独》这本书当中,竟忘了吃饭。对此，我深受感动。他初到上海时除了身上穿的衣服之外，其它什么也没有。就如同大多数孩子一样，这是他第一次背井离乡。还有另一个学生，刚开始很害羞，而且跟不上进度，但是她学习非常刻苦，在学期末的考试中她成为了所在小组的第一名。现在她甚至都能在英语课堂上踊跃参与了。

2012年是青焙坊毕业生自主教学的第二年。王莉，张政海和肖金金是海上青焙坊的第一届毕业生。他们毕业后前往享有盛誉的法国奥里亚克烘焙学校继续深造。2011年他们回到上海成为了海上青焙坊的新老师。我很少见到有人像他们这般专注地工作，他们也是学生们最好的榜样。尽管他们还很年轻，但是他们有份无价的资产，那就是和我们的学生们有着共同的背景和经历。他们发自内心地关注每个学生的个人成长和发展，一年之后，他们的教学技巧也在逐步提高。

其实他们已经训练出了另一个培训师：巴桑拉木，一个藏族姑娘。盲文无国界组织把她送到海上青焙坊受训一年，以帮助盲文无国界为其他失明的藏族年轻人提供培训课程。2012年7月，她回到了西藏，并带回去了一队海上青焙坊的老师和毕业生。他们在那边花了一星期的时间购置新装备并研制出了适合当地市场的美味食谱。

2012年，也是年轻的海上青焙坊管理公司（成立2011年）踏上正轨的一年。很多客户因为信任我们的服务而成为我们的支持者，对此我们深感欣慰。我们为既为社区组织Brits abroad、BEAN等提供一日烘焙课程，也为像IBM，毕马威会计事务所和法国企业国际促进署等提供团训活动。我们希望大家既能感受到烘焙的乐趣，又能学习到专业烘焙的秘诀。

我们非常高兴能够和更多的人分享我们的烘焙精品，目前我们的烘焙产品主要通过以下方式出售：在嘉善路和延平路的固定市场售卖面包，为公司活动、生日聚会和婚礼提供餐饮服务。

最后，看到餐饮界的专业人士认可我们在法式烘焙中的专业背景和知识，并邀请我们共同开发产品，我们很是自豪。

没有两个最大赞助商—家乐福和标志雪铁龙两个基金会的支持，我们的项目便无法立足。通过海上青焙坊管理咨询公司，已募集到项目15%的财政需求，我们希望在接下来的几年里能把这个比例增加到50%。

2013年，我们秉承着给更多贫困青年的生活带来改变的理念，将扩大招生至30人。尽管这个数字和目前中国贫困青年的数量比起来微不足道，但我们会用心培养每一位学员，跟进每个人的进度。这正是他们所需要的。为了扩大影响力，我们希望帮助更多非政府组织开展烘焙培训以满足其自身需求，正如我们帮助盲文无国界那样。

青焙坊的老师都尽心尽力，努力工作。他们常说：“只要青焙坊需要我，我就会一直留在这里。”而我们认为选择权应该留给他们。一年半之后，他们将自主决定是继续留下，还是去别处工作。考虑及此，我们挑选了两名有潜力的学生，培养他们成为未来的老师。在法语培训中心的支持下，周海洲和张帅正在学习法语课程。如果他们的法语水平足够好，就有机会去法国学习烘焙技术并且接受教师培训。他们非常想抓住这次机会实现梦想，学得格外卖力。

总而言之，我们今年的目标是不断提升专业水平，进一步扩大社会影响力。我衷心地感谢所有的支持者，也非常欢迎你们来信和我交流。我的邮箱地址是manager@shanghaiyoungbakers.com。