Part 2: Inès and Julien at EFBPA
（下）张帅与金会子在奥利亚克烘焙学校
As I entered the school with them I was extremely impressed by its size and the modernity and quality of their equipment.
The EFBPA school and its directors, Christian Vabret and Nathalie Breuil, have had a tremendous impact on the quality and sustainability of Shanghai Young Bakers. The cooperation between SYB and the EFBPA started in 2011, when the French bakery school accepted to train 3 SYB graduates,whom are now the trainers at SYB, for free.
我与他们一同走进学校，学校的规模、其现代化程度以及设施的质量都令我惊讶。
EFBPA烘焙学校人员与学校主管，Christian Vabret和Nathalie Breuil，都对海上青焙坊的教育质量以及持久运营起到了极大的积极作用。EFBPA烘焙学校与海上青焙坊的合作始于2011年，那年他们接收了3名海上青焙坊的学员，并免费授课，现在他们三位成了海上青焙坊的老师。
This time again, our graduates benefited from the expertise of seasoned bakery and pastry chefs. Jin Huizi said: “I’m really grateful for this opportunity. I have learnt so many new techniques and recipes with my pastry teachers, in a state-of-the-art baking center! Besides, they all know that we will become teachers at SYB, so my trainer here would often let me grade my fellow students and comment on their products to give me an opportunity to practice.”
After having witnessed them struggle to learn the basics of French in Shanghai, it was very moving for me to see them interact in French with their friends and teacher so seamlessly… using technical vocabulary that most French people wouldn’t know of!
而这一次，我们的毕业生又能师从于资深面点师，且受益良多。金会子说：“我很高兴能有这次机会。我从糕点课老师那里学到了很多新的技术与配方， 并且能在最顶尖的烘焙中心学习！另外，大家都知道未来我们会成为海上青焙坊的老师，所以我这里的老师经常让我点评同班同学们的作品，以此给我锻炼的机会。”
我曾在上海亲眼见到他们如何努力地学习法语基础知识，因此，当我见到他们能在法国与同学、老师无障碍沟通，而且还运用到了多数法国人都不懂得的专业词汇时，我是非常感动的…
What was obvious to me as well was the kindness of the teaching and management team, who had spared no efforts to make sure that their stay would go well and that they would make the most out of this experience. Nathalie, the deputy director, observed: “I’m always very impressed by how quickly and well they adapt to such a different environment…It has really been a pleasure to have them here and I’m sure that they will make great teachers at Shanghai Young Bakers!”
After 3 days of stay it was already time for me to take the (mountainous) road again. In the name of all the SYB team, I would like to warmly thank again all the teachers and bakers of the EFBPA school and Vabret bakery for their care. By training the future SYB teachers, your help will make a difference for dozens of marginalized Chinese youth!
Last but not least, stay tuned for the rest of Zhang Shuai and Jin Huizi’s adventures…they are now doing a second internship…in Paris this time!
另外显而易见的一点是，整个教学与管理团队在这过程中不遗余力地帮助他们，并且使他们从这段时间的收获得到最大化。学校的副校长Natalie观察到：“我一直为他们能在如此短的时间里，能这么好地适应一个完全不同的环境而感到惊讶…我很高兴能接待他们来这里，而且我肯定他们未来能成为海上青焙坊的优秀教师！”
逗留3天后，我又要启程上（山）路了。我谨代表全体海上青焙坊成员，再次衷心感谢EFBPA烘焙学校的全体教员、烘焙师以及Vabret烘焙坊对他们的照顾。你们对于海上青焙坊未来教师的训练，将会改变许多中国贫困青年！
最后同样重要的是，请继续关注张帅和金会子！他们现在正在完成第二份在巴黎的实习！
Floriane 林兰
SYB program advisor
海上青焙坊项目顾问