Shanghai Young Bakers welcomes back its future teachers
海上青焙坊准教师凯旋
After their one year training in France, the future teachers of SYB, Julien and Inès came back to Shanghai this early June. They were welcomed by the current batch of students as well as the main partners of Shanghai Young Bakers who gathered at the SYB baking center to hear about their experience.
海上青焙坊（SYB）的准教师张帅和金会子，在法国结束了为期一年的培训后于今年六月上旬返沪。海上青焙坊的现届学生以及主要合作伙伴齐聚海上青焙坊(SYB)烘焙中心热烈欢迎他们的归来并积极学习经验。
Since 2011, the bakery and pastry classes at SYB are taught by three graduates from the first batch of students. To ensure the sustainability of the program, two graduates were chosen to further their bakery and pastry training in France: after studying French at Alliance Française and preparing for the great departure, Julien and Inès left Shanghai last June with great enthusiasm for this new adventure.
自2011年起，SYB(海上青焙坊)的烘焙糕点班就是由青焙坊的三位第一批毕业生执教。为确保项目的可持续发展，其中的两位毕业生去往法国接受进一步的烘焙培训。在法语培训中心学习了法语，做好了充分准备后，张帅和金会子带着满怀热情与期待开始了法国之行。
During the first two months after their arrival in France, they had the opportunity to perfect their French at the language school Cavilam Vichy before starting their bakery and pastry training at the French school of Bakery and Pastry of Aurillac (EFBPA). After a 6-month intensive training, they had the exciting opportunity to take part into the opening of the new Parisian bakery of the MOF baker and director of EFBPA, Christian Vabret. For three months working as interns at Académie du Pain, they were able to practice their skills among a team of French bakers and under the supervision of Christian Vabret himself, a great opportunity for the future teachers!
初到法国的两个月，他们在维希卡维兰学校进修法语，随后开始了在欧里亚克的法国欧里亚克面包和糕点制作学校（EFBPA）的烘焙培训。经过六个月的集训后，他们有幸参与了MOF(法国最佳工匠)面包大师和欧里亚克面包和糕点制作学校（EFBPA）校长Christian Vabret的巴黎烘焙坊的开业仪式。在Académie du Pain实习的三个月中，他们得以与法国烘焙师们一起在校长Christian Vabret 亲自指导下提高他们的烘焙技术，要知道对于准教师们来说这是多么珍贵的机会！
This one-year stay in France also gave them the chance to visit different regions and learn more about the products they will use to train the Young Bakers. Julien and Inès indeed had the chance to be welcomed by most of our in-kind sponsors: they visited the well-known Valrhona chocolate school and factory, France’s biggest mill owned by our flour partner Grands Moulins de Paris, and they also had the opportunity to visit the world-leader’s yeast manufacturer Lesaffre at their Lille headquarters.
在法国生活的一年中，他们也有机会参观了不同的地区并进一步学习了他们将要用来教学的工具。张帅和金会子也受到了我们原料赞助商的热情欢迎：他们参观了Valrhona巧克力学校及工厂，为我们的面粉合作伙伴所有的法国最大的磨坊—巴黎大磨坊，他们也有幸参观了全球领先酵母生产商乐斯福位于里尔的总部。
SYB partners were present on June 3rd to celebrate the return of Julien and Inès in Shanghai and hear about their experience in France. At this occasion, the students had prepared a table full of bread and delicacies. As they were free to each try their very own recipe, the students proudly explained their products and the ingredients they used to bake them. Judging by the enthusiasm and appetite of our partners, it seems that the chosen recipes were a success!
海上青焙坊（SYB）的合作伙伴出席了6月3日的欢迎会，欢迎张帅和金会子的凯旋归来倾听他们分享在法国的经历。在欢迎会上学生们准备了满满一桌面包和佳肴。这些面包由学生们自行研制配方制作，他们自豪地介绍着自己的作品并介绍所使用的原料。从合作伙伴们的热情和食欲来看，学生们的配方取得了成功！
This gathering was also the occasion for Julien to express its warmest thanks to the people of the Marriott Foundation, which sponsored its stay in France, and a cooperation certificate was presented to the Foundation.
在此次聚会上张帅也表达了对于万豪基金会的诚挚谢意，感谢其对于他们法国之行的赞助并呈上了一份合作证书。
Once again, the team of SYB would like to thank the Marriott Foundation for its great help to our program and for supporting Julien to become the next bakery teacher of Shanghai Young Bakers and help train more disadvantaged Chinese youth to the skill of French bakery!
在此海上青焙坊（SYB）团队再一次感谢万豪基金会对于我们项目的大力帮助，对于张帅成为新一任海上青焙坊教师的支持以及赞助中国弱势青年群体学习法式烘焙技术！
Anaïs, Partnerships Manager
Translated by Zoe Zou
莫安思, 伙伴关系建立
翻译：Zoe Zou