As the Young Bakers are now interning at different hotels, the time spent with their own teachers at the baking centre is even more precious than ever. As the students can learn a lot through both their internship and their intensive training at SYB, it is for sure that their skills will keep improving. It is with great excitement and admiration that I followed them during one day of pastry class at SYB!
鉴于青焙师们在各酒店的实习已经展开，由海上青焙坊的老师在烘焙中心授课的时光便显得更为宝贵。可以肯定的是，学员们的烘焙技能通过酒店实习，以及海上青焙坊的培训每天都在不断提升！怀着兴奋与赞赏之情，我得以与学员们一同经历日常甜点课程的一天。
8:00 a.m. The Young Bakers’ busy day of French pastry class starts!
上午8:00。这一天，青焙师们忙碌的法式甜点学习正式开始！
9:30 a.m. After reviewing the theory, time for practice!
上午9:30分。在梳理基本理论后开始动手制作。
Today, they will learn 3 different traditional French recipes, including the beautiful Saint Honore which I had never seen in Shanghai before. The Young Bakers are extremely lucky to be using high-quality ingredients which are imported from Europe for their training, thanks to our in-kind sponsor Sinodis!
今天要学习的配方是千层酥、杏仁酥和圣多诺黑（Saint Honore），全都按照法式配方制作。我过去从没听过圣多诺黑，这是一种外形奇特而漂亮的香醍泡芙。青焙师们平时学习所用的都是欧洲进口的高品质原料，这得益于西诺迪斯（Sinodis）长期以来对我们的烘焙教学提供原材料的赞助！
Carefully watching and listening to teacher Jin, the students also take notes for later review.
学员们认真观察金会子老师的示范，并不时记下复习笔记。
12.30 short lunch break
中午12:30分， 短暂的午间休息。
13:00 p.m. Back to work! While the dough previously made is ready to be put into the oven, the Young bakers start to prepare the rest of the products they have been learning for the day.
下午13:30分，回到工作台继续战斗！青焙师们把先前完成的面团放入烤箱，随后开始制作下一种当天要学习的甜点类别。
17:30 p.m. Time to see the final products and for the teacher to evaluate each student’s production of the day!
下午17:30，大功告成，老师们将对每位学员一天的成果进行点评！
Robin, Communication Manager
谈庭青， 媒体与沟通