The Young Bakers attended their first Master Class of the year by Chef Genty from Grands Moulins de Paris
海上青焙坊的学员们出席了巴黎大磨坊Genty主厨的大师课
On November 6th, after a month and half of intensive training, the Young Bakers had the honour to welcome the French Master Baker, Dominique Genty, for their first Master Class of the year.
11月6日（星期日），在强化训练的一个多月后，海上青焙坊的学员们有荣幸迎来法国烘焙大师，Dominique Genty，这是学员们今年的第一节大师课。
Dominique Genty is the ambassador of our in-kind sponsor Grands Moulins de Paris (GMP), which produces high-quality French flour and has been a long-standing supporter of SYB, providing flour free of charge for the Young Bakers’ training.
Dominique Genty 是我们实物赞助商巴黎大磨坊公司的代表，巴黎大磨坊公司生产高质量法国面粉，并是海上青焙坊长期以来的支持者，为学员们的培训提供了免费的面粉赞助。
To start off, the French Chef introduced himself to the students. Growing up in a family of bakers, he began his baking career at the age of 13. After being selected several times as a finalist for the MOF award, he taught bakery to young adults for 15 years, sharing with his students his passion for baking. Now working at GMP, he continues to pursue his passion by doing demonstration classes, and even had the honour to coach the Chinese team for the Bakery World Cup last year. All the students were very impressed and are hoping to have the same success in their professional lives!
在开场时，法国大师向学员们介绍了自己的成长史。Dominique Genty出生在一个烘焙世家，在他13岁是，他开始了他的烘焙事业。在多次被选为MOF (Master Baker) 的决赛选手后，他已经对年轻人教授了15年的烘焙教学，并与他的学生分享他对烘焙的热情。Dominique Genty现在在巴黎大磨坊公司工作，通过公开课，他继续追求他对烘焙事业的热情，并且他有荣幸能够指导2015年参与烘焙世界杯的中国队。所有的学员都感到十分的敬佩，他们希望在他们的职业生涯里能有这同样地成功！
For this Master Class, the Chef decided to bake with the students several pieces: Baguettes (tradition, grand siècle and campaillette des champs), different types of bread (tourte seigle chaud, artistic bread, croissant traditionnel and the famous Kouign-Aman).
在这次的大师课上，Dominique Genty决定和学员们一起烘焙产品：法国长棍面包(传统法棍，黑面面包)和不同种类的面包（黑面圆面包，艺术面包，传统羊角和Kouign-Aman）。
All these recipes were made with high quality GMP flour and both the students and Chef were very happy to use it and to understand each flour’s unique characteristics.
所有的配方用的都是巴黎大磨坊高质量面粉，学员们和主厨都十分满意该产品，并明白了不同面粉有着不同的特质。
To permit each student to try different recipes, they were divided into 4 groups, with each group following 2 different recipes. Dominique Genty took the time to explain the key steps of each recipe and guided the students all day long. As a Master Baker, he also gave his advice on how to correct or avoid mistakes and the students were very attentive, learning as much as they can from the French Chef.
为了让学员们能够尝试不同的配方，他们被分成四组，每组2个不同的配方。Dominique Genty花时间向学员们讲解并指导了每个配方的关键步骤。作为烘焙大师而言，他同样给了关于如何更正或者避免错误的建议，学员们都十分认真的听讲，并尽从他身上学到尽可能多的知识。
In addition to the traditional breads, the Chef asked students to create artistic breads shaped like animals or the map of France, with each region’s baking tradition represented on the map. It was really impressive! At the end of the day, the students were really proud of their products!
除了传统面包，Dominique Genty让学员们制作艺术面包，例如动物的形状或者法国地图。让人十分印象深刻！在一天结束的时候，学员们都为他们的作品感到十分的骄傲！
On behalf of the Young Bakers, we would like to thank Chef Dominique for giving of his time each year and sharing his passion for baking with the students, as well as GMP for its long-standing support for our charity program!
在此，我们代表海上青焙坊的学员们十分感谢Dominique大师每年给予的大师课，并和学员们分享他对烘焙的热情，同时，也十分感谢巴黎大磨坊公司对海上青焙坊该慈善项目长期以来的支持！
Juliette
Partnerships Manager
朱丽雅
合作关系管理