30th anniversary of the collaboration between Shanghai and the Auvergne-Rhone-Alpes region in France.
上海与Auvergne-Rhone-Alpes合作30周年纪念晚宴
Shanghai Young Bakers (SYB) was invited to participate in the celebration of 30 years of collaboration between Shanghai and the Auvergne-Rhone-Alpes region. At this occasion, Laurent Wauquiez, the president of the region was visiting Shanghai to promote Auvergne-Rhone-Alpes as a great destination for Chinese tourists. Sofitel and the evening sponsors put on a fantastic spread to showcase the region’s produce, such as wine and cheese, the historical and cultural features of the region as well as pictures of the natural beauty of this mountainous part of France.
海上青焙坊受邀参加上海与Auvergne-Rhone-Alpes合作30周年纪念晚宴。Auvergne-Rhone-Alpes区域主席，Laurent Wauquiez以推广Auvergne-Rhone-Alpes为目的访问了上海。索菲特酒店和晚宴的赞助商为其准备了展台，以便其展示产品，例如红酒和芝士，该地区的历史文化特色以及自然美景。
Shanghai Young Bakers has a long-standing connection with the Auvergne region and in particular with the “Ecole Française de Boulangerie et Patisserie d’Aurillac” (EFBPA) school. This school, founded by Christian Vabret, an early supporter of SYB, regularly welcomes some Shanghai Young Bakers students who have been selected to further their baking skills in this prestigious educational institution. On completion of this course, these students are destined to themselves become teachers for the next 3 generations of SYB students.
海上青焙坊长期与Auvergne地区有着联系，特别是EFBPA烘焙学校。该学校是由Christian Vabret所创建，他是SYB早期的支持者，经常欢迎海上青焙坊的学员们去该学校进一步得学习烘焙技巧。在完成这一课程后，这些学员们注定成为SYB为期3年的烘焙老师。
Both our bakery and pastry teachers were trained at EFBPA and were attending the event at the Sofitel to showcase their and their students’ skills. They made decorative breads on the theme of the Auvergne-Rhône-Alpes region, think, amongst other things, of Michelin tyre and Michelin man!
我们的烘焙和甜点老师都受训于EFBPA，并且在当晚的活动上向众人不仅展现出了他们的技巧并且也展示了他们学生的技巧。他们制作了以Auvergne-Rhône-Alpes地区为主题的装饰蛋糕。
Our students and teachers also enjoyed tasting some of the food of the region on offer. One of our graduates even had the privilege to taste Roquefort (blue cheese) for the first time. Her expression did show how much she enjoyed it!
我们的学生和老师们都十分享受该地区所提供的美食。其中一个毕业生甚至有幸能够第一次品尝到Roquefort（蓝色芝士）。从她的表达中你就能知道她十分的享受！
As we are preparing to send her, as well as another very promising graduate, to be trained in Auvergne, it was also an opportunity to promote Shanghai Young Bakers as a worthwhile cause to get engaged with. If we manage to raise enough support, this June, Wang Jingyi (Adele) and Liu Dong (Max) will be flying off to France, first for two intensive months of French learning at the Cavilam Alliance Francaise centre in Vichy, and then for their bakery and pastry training in Aurillac. If all goes well, in the few months’ time, they will be eating their Roquefort with some bread from a local boulangerie!
我们正在准备将她和我们另一名大有可为的毕业生送去Auvergne受训，这同时也是提高SYB世界声望的机会。如果我们能够得到足够的支持，在今年的六月，王静怡（Adele）和刘晓东（Max）将起飞前往法国，首先开始他们为期两个月的法语强化课程，紧接着开始他们的烘焙训练。如果一切顺利，那么在接下来的几个月里，他们将会在当地的面包房里吃着Roquefort（蓝色芝士）！