What is it like to be bakers in France?
Two SYB graduates are preparing for this amazing experience!
Where is the best place to learn how to make bread and pastries? France, of course! That is why for the third time, two selected graduates are going to France in order to prepare for the French CAP and learn how to teach bakery and pastry at the French School of Bakery and Pastry of Aurillac (EFBPA). We understand that you may be jealous, because they are going to have an amazing adventure!
Do you remember Zhang Shuai (Julien) and Jin Huizi (Inès)? Three years ago, they participated in a one-year training programme in France to become SYB bakery and pastry teachers. They are doing an amazing job with our students thanks to their training at the EFBPA, but now it’s time to train their successors.
I’m sure you are wondering who are these two lucky graduates! They are Wang Jingyi (Adèle) and Liu Dong (Max); they are both really excited to leave Shanghai for the country of bread and gastronomy.
Wang Jingyi (Adèle) is from Shaanxi, a rural area in northwestern China and is 24 years old. She joined SYB in 2013, driven by the desire to learn professional skills and get out of poverty. Hard working and reliable, she graduated at the top of our 6th batch of students. During her training at SYB, she was an intern at the prestigious JW Marriott Hotel, and was hired by that same hotel after graduation. Today, she works as a technician and trainer for a bakery and pastry company. She now dreams of passing on her knowledge to disadvantaged youth.
Liu Dong (Max) is from Gansu, a rural area in north-central China and is 21 years old. His family’s economic difficulties prevented him from continuing his studies. He joined SYB in 2015 and showed a real talent for French bakery and pastry. During his training at SYB, he was an intern at the Royal Meridien of Shanghai. He graduated at the top of the 8th batch of students and refused several job offers so that he can devote himself to become a SYB teacher and pass on his know-how to the next generation of Young Bakers.
Their adventure in France will have three important steps. They will say goodbye to their Chinese friends and families mid-June 2017 and join an intensive French language training programme at CAVILAM School in Vichy for two months. This training will allow them to improve their French so that they can have a smooth start to their bakery and pastry training.
From mid-August 2017 to March 2018, Max and Adèle will be welcomed free of charge at the French School of Bakery and Pastry of Aurillac (EFBPA), which will prepare them for the French CAP and train them to become bakery and pastry teachers.
Their stay in France will end with a two-month internship in Paris, the city of romance.
As their departure is in three months, our students are working hard to improve their French with the Alliance Française in Shanghai so that they can pass the visa evaluation! The the Alliance Française in Shanghai is an amazing SYB supporter as they have been providing since September a free, intensive French language programme to Adèle and Max! We wish the graduates good luck!
Let’s meet in few months to say goodbye to these two lucky graduates!
Juliette
Partnership Manager
