Zhang Zhenghai sharing about Louis Lesaffre Cup
张政海老师的路易乐斯福杯经验分享会
Earlier in November, the Chinese Team consisting of Zhang Zheng Hai, Zhou Bin and Xu Zhiliang competed in the Louis Lesaffre Cup Asia Pacific Selection and emerged as champion. With this, they have secured a seat to compete in the final round of Louis Lesaffre Bakery World Cup in Paris next February. They will be competing against teams from France, Japan amongst others.
十一月上旬，由张政海、周斌和许志亮组成的中国代表队在“路易乐斯福杯”全球烘焙师大赛亚太地区选拔赛中夺得桂冠，并以此成功挺进将于明年二月在巴黎举办的决赛，与法国、日本等地的代表队一决胜负。
On 23rd of November, Bakery Chef Zhang Zhenghai came to share his experience of participating in the Louis Lesaffre Cup with SYB students as well as the public. More than just a competition, the Louis Lesaffre Cup is an apprenticeship course, a developer of talents, a chance for interaction and a unique professional and human experience.
11月23日，张政海大厨来到海上青焙坊烘焙中心与学员和公众一起分享他参加“路易乐斯福杯”全球烘焙师大赛的经历。对他来说，这次大赛不仅仅只是一场比赛，更是一次收货丰富的学习，一个挖掘自己才能的机会，一个互相交流的契机，一段独一无二的人生经历。
The Bakery World Cup was created in 1992. This is an arena created to develop the quality of breads throughout the world. Further, it aims to promote the baking profession. Each participating country will appoint a team of 3 bakers. Each baker will specialize in the categories of Bread, Pastry (Viennoiserie) and Artistic Creation. Zhang Zhenghai and his team was formed during the China National Selection Cup in May, earlier this year. He emerged champion in the Baguette and World Breads category. His other team mates are Xu Zhiliang and Zhou Bin who has emerged champion in Viennese Pastries and Gastronomic Bread Making Category and Artistic Piece Category respectively.
“路易乐斯福杯”全球烘焙师大赛始于1992年。这是一场致力于提高全世界面包制作水平的赛事，更是向全球推广宣传烘焙事业的媒介。每个参赛国家都将指定三名烘焙师组成代表队，每位烘焙师都有自己专攻的领域，如：欧包，甜点以及艺术面包。张政海及其团队是因参加今年五月的全国选拔赛而组成的。张政海荣获中国区法棍和世界面包组冠军，他的队友们：许志亮获得了甜点组与烹饪面包组冠军；周斌获得了艺术面包组冠军。
A recurring theme during the sharing was about hard work, passion and dedication to the craft. During the 2 hour sharing, Zhang Zhenghai shared photos and stories during his training at Lesaffre. Apart from the many interesting anecdotes, he had also shared many valuable learning points about bread making. He also recounted what it was like under the tutelage of Coach Siu Hung Au Yang, a passionate baker with more than 20 years of expereince. He had also invited Ma Mingze, a candidate who represented China in the “The Young Bakery Hopeful” category in Asia regional selection cup. This category was a segment dedicated to youths aged 17-21. Like Zhang, Ma was also a former student from SYB. Zhang hopes that with Ma’s success stroy, students from SYB will be inspired to practice their craft.Xu and Zhou were unable to make it to the sharing due to their work commitments. Nonetheless, they were excited to share their experiences over the phone. They engaged both students and the public with a short question and answer segment.
分享会中，张政海不断强调勤奋、热情与毅力的重要性。在这两小时里，他与大家分享了参赛过程中的照片、训练日程以及逸闻趣事，当然还有一些珍贵的面包制作的学习要点。他还详细讲述了在拥有20余年烘焙经验的大厨欧阳兆熊指导下的心得体会。另外，代表中国参加了亚洲区“烘焙希望青年”选拔赛的马铭泽也受到张政海邀请莅临现场。这个组别专门针对17至21岁年轻的烘焙师。与张政海一样，马铭泽也是海上青焙坊的毕业生。张政海希望能以马铭泽的成功经历激励现在海上青焙坊的学生们努力精进他们的技艺。因为工作原因，张政海的队友周斌和许志亮很遗憾没能来到现场分享他们的感想，但他们非常热情地通过电话问答的形式与现场的学生们交流经验。
As the talented bakers have emerged as Champion in the Asia Pacific, they will continue to train hard to hone their skills to perfection in preparation for the World Cup next February!
这群天赋非凡的烘焙师们虽已获得了亚太地区的冠军，但他们不会止步于此。他们会继续精益求精打磨技术，为明年二月的全球决赛做好的准备！
May, Social Enterprise Coordinator
美恩，社会企业协调