Brian Tan shares his success story with the Young Bakers
Brian Tan与海上青焙坊青年烘焙师分享他的成功故事
On Sunday June 5th, Brian Tan welcomed the student to one of his famous shops – The HoF Dessert and Wine Lounge located in Middle Huai Hai Road. Brian has been really supportive of the SYB program since its start and it is this year the fifth time he meets and shares his inspiring story with the Young Bakers. .
Brian changed his faith. Born in Malaysia countryside area, nothing would have suggested that he would become a professional pastry Chef. When growing up, Brian was not fond of studying and decided to learn hotel management. Not afraid of a heavy workload, Brian’s determination brought him to a first internship at the Regent Hotel in Kuala Lumpur. It is in this hotel that he discovered his passion for the art of dessert. From then, he decided to go abroad to acquire more experience and worked in Singapore at the newly opened Ritz Carlton as assistant pastry Chef. Not afraid of lower salaries, he decided to reach London where he worked at the Sheraton and then moved to the Caribbean islands. These experiences improved his skills and he decided to go back to Asia and chose Shanghai to set up his own enterprise. He started by supplying freshly baked bread to high-end international hotels and then decided to create HoF, the first dessert lounge in China. He is today highly renowned for the quality of its desserts as well as the pairing cocktails.
6月5日星期天，在位于淮海中路的Hof咖啡甜点店里，Brian Tan接待了海上青焙坊的学生—-这是他最有名的店铺之一。自从海上青焙坊项目开展以来，Brian Tan便一直是我们活动的忠实支持者。今年已经是他第五次与我们年轻的烘焙师们面对面分享他鼓舞人心的故事了。
Brian出生于马来西亚的乡村地区，那时谁也没有想到他会变成一个专业的西点师。在成长的过程中，Brian并不是一个热爱传统学习的人，所以他决定学习酒店管理。带着不惧辛苦的决心，Brian迎来了他的第一份实习工作—位于吉隆坡的丽晶酒店。正是在丽晶的经历帮助了Brian发掘他对艺术和甜点的热情。从那以后Brian就决定要出国丰富自己的经历。一开始他在新加坡一家新开业的丽兹卡尔顿酒店做助理西点师。Brian并不在意薪资的多少，他探索的脚步也从未停歇过。Brian也曾在伦敦的希尔顿工作过，后来又去了加勒比群岛。海外的经历提高Brian的专业技能，于是他决定回到亚洲，并在上海创建了他自己的企业。他最开始为高端的国际酒店提供新鲜烘焙产品，后来就建立了Hof穀屋—中国第一家甜点吧。穀屋甜点及搭配鸡尾酒的品质让Brian在业界享有极高的声誉。
The Young Bakers were really impressed by Brian’s story. Choosing the difficulty to progress faster, always keep your goal in mind even through difficulties, being confident in yourself, you need to work hard to pursue your dream …. All these pieces of advice will help and motivate the Young Bakers as they will graduate and start their own career very soon!
On behalf of the SYB team, thank you Brian for your support to our charity program and for sharing your life experience with the Young Bakers!
Brian的故事给我们年轻的烘焙师们留下了深刻的印象。“困难使人进步”，“在困境中永远记住自己的目标”，“相信自己”，“努力追求自己的梦想” ……Brian给出的这些建议都将帮助和激励我们即将毕业的年轻烘焙师们追求自己的事业！
我代表海上青焙坊团队衷心感谢Brian Tan先生对于我们慈善项目的支持。感谢您与我们年轻烘焙师们分享您精彩的生活经历！
Marine, Deputy Program Director
玛琳，项目副主管
本文由志愿者Cai Rongli 翻译