Caring magazine：A young baker’s personal developement in SYB
至爱：一名烘焙师在海上青焙坊的成长
5月11日，法国面包节（La fête du pain）在上海举行了开幕仪式，法国法国驻沪总领事柯瑞宇先生，法国驻沪总领事商务投资处农业参赞Helene Hovassen 女士出席了活动。一年一度的法国面包节是一个烘焙业欢庆的日子， 始于1995年，旨在促进法国专业烘焙人士与爱好者之间的的交流，它同样在国际范围内得到传播，法国面包节至今已落沪6年，成为中法两国烘焙业交流的平台。
The opening ceremony of Fête du pain took place on May 11st, French Consul of Shanghai M. Axel Cruau attended the event. Fête du Pain was founded in 1995 and aims to gather professionals and passionates of French bread throughout France. It has also spread internationally and will be celebrated in Shanghai for the 6th consecutive year.
海上青焙坊作为一所为困难家庭的中国青少年免费教授中国贫困青少年提供一年无偿法式烘焙培训的公益机构，也参与到了庆祝活动中。通过免费教授他们制作法式传统面包和甜点，海上青焙坊帮助青少年们在毕业后找到合适的工作并自力更生。法式烘焙手艺在国际上是一种享有盛誉的手工艺术，然而对于我们帮助的青年人来说，在加入到青焙坊之前，烘焙的影响与魅力往往并不被他们所知。
Shanghai Young Bakers is a charity program providing free training in French bakery and pastry to marginalized Chinese youth aged from 17 to 23, enabling them to find qualified jobs and lead independent lives after graduation. La Fête du Pain is for us the proof of the international recognition of the bakery skill, a very well-respected art worldwide and often undervalued by the youth we are helping, before they join our program.
海上青焙坊的烘焙技术总监张政海出席了今年的开幕仪式，对于张政海来说，法国面包节也同样是一个再次见到他曾经的老师，法国最佳面点师克利斯提恩瓦勃烈的契机。瓦勃烈先生在支持海上青焙坊之余，也与乐逢法国厨艺学院建立了伙伴关系。今年的法国面包节于乐逢法国厨艺学院举办，克利斯提恩瓦勃烈先生今年将以荣誉嘉宾的身份出席。
Zhang Zhenghai, Bakery Technical Director of SYB attented the opening ceremony as well. For Zhang Zhenghai, La Fête du Pain wasalso the chance to meet again his former teacher, MOF Baker Christian Vabret, whom in addition of his support to Shanghai Young Bakers just started a partnership with L’Arôme Institute.
张政海曾经是海上青焙坊的一名学生，2009年，海上青焙坊启动首届烘焙培训实验班：那是张政海第一次来到大上海，开始接触引人入胜的烘焙世界。他出生在陕西省宝鸡市的一个小村庄，蔬果种植业是当地人的经济来源。张政海一直为家乡感到自豪。然而家乡风景虽然优美，但当地的生活却并不容易。因家里条件困难，他年纪轻轻就决定辍学到工厂打工。而此时，他正巧从海上青焙坊最初的合作非盈利机构之一，马大夫之家得知海上青焙坊的培训计划，一个能让他学习一项实用技能的机会就这样来到他面前。
Zhang Zhenghai was a student at SYB, In 2009, SYB launched its first pilot training: that was the first time Zhang Zhenghai stepped foot into the big city of Shanghai and also the first time he entered the fascinating world of baking. Born in a small village near Baoji in Shaanxi province, where the villagers grow many different kinds of fruits and vegetables, Pierre has always been very proud of where he comes from. Despite the beautiful surroundings, life had not been easy while growing up and his family was facing financial difficulties, thus at a young age he decided to not continue his studies and started working at a factory. This is when, Children of Madaifu, one of SYB’s first partner NGOs, told him about the launch of Shanghai Young Bakers’ training program and the opportunity for him to learn a valuable skill.
张政海在2010年从海上青焙坊毕业以后，被选拔赴奥里亚克烘焙学校(EFBPA)进修。EFBPA是由法国最佳面点师克利斯提恩创办的法国最著名的烘焙学校之一。张政海也同样在法语联盟接受了一年的法语培训为法国的学习做准备。2011年他考取法国CAP专业技能合格证书，顺利毕业后回到海上青焙坊任教，一教就是四批学员；而他对烘焙的热情让他并不止步于此，2015年5月，他在路易乐斯福杯中国赛区斩获法棍组第一名，十一月，张政海和另两名中国代表选手前往印尼参加了烘焙世界杯亚太区选拔赛，并拔得头筹。凭借着优秀的成绩，他们代表中国参加了今年二月在巴黎举行的烘焙世界杯，并取得了第四名的历史最好成绩！
After graduating from SYB in 2010, Zhang Zhenghai was selected by SYB to study at the prestigious Ecole Française de Boulangerie et Pâtisserie d’Aurillac (EFBPA), founded by MOF Christian Vabret, and thus learnt French at the Alliance Française of Shanghai prior to his studies in France. Zhang Zhenghai successfully graduated from the French CAP diploma in 2011 and taught the art of French bakery to four batches of Young Bakers. Zhang Zhenghai’s passion took him even further: in May 2015, he placed first in the baguette and special breads category in the China edition of the Louis Lesaffre Cup Bakery Competition and, in November 2015, Zhang Zhenghai and his two team members represented China at the Asia-wide bakery competition in Indonesia. Their impressive results qualified them to compete at the World Bakery Cup in Paris in February 2016, where they placed 4th!
烘焙世界杯是烘焙业最高等级的赛事，代表着最高水准的烘焙技术与行业趋势。今年，12支来自各大洲最优秀的队伍进行了为期三天的精彩角逐。中国队最终以微弱的差距与第三名失之交臂，但在总得分上，也已经超过了上届冠军日本队和季军美国队。中国队以令人惊叹的发挥让世界看到了中国突飞猛进的烘焙水平。这是中国队在这项烘焙业最高等级的赛事中取得的最好成绩，也是中国烘焙发展史上一座值得铭记的里程碑。
Bakery World Cup is a leading event for the world’s greatest bakers, China team put on an acrobatic show. Although it missed the bronze medal by a hair, but in total score, China surpassed Japan and US, respectively the first and second winner in the last competition in 2012. By showing their exceptional baking mastery and surprising creations, China achieved the fourth place for the first time in the history of the contest.
第一天比赛时，法国总统奥朗德的亲临现场，无疑是对这场世界级烘焙大赛的见证。奥朗德总统参观了赛场，并对所有在场队伍问好。烘焙世界杯的创办者，法国国家面包大师（MOF）克里斯提恩•瓦勃烈陪同讲解。无数烘焙师在这个世界舞台上大展身手，发挥其独特的红萼比才能与天赋。回国后，张政海担任海上青焙坊的烘焙技术总监，同时他也为一些业余及专业的面包师提供咨询，并通过开设为期4天的专业法式烘焙培训和烘焙大师班帮助他们提升技能、开发新配方。
French President Hollande himself was there to witness the contest and sent his regards, accompanied by Mr. Christian Vabret, M.O.F., head of the Ecole Française de Boulangerie d’Aurillac, and founder of Coupe du Monde de la Boulangerie. Zhang Zhenghai is now the Bakery Technical Director at SYB and has been consulting with a number of both amateur and professional bakers to help them learn and develop new skills or professional recipes, trough 4-day professional trainings and Master classes.
和每一位海上青焙坊的培训师一样，张政海始终坚守海上青焙坊的社会使命，将一项终生受用的技能传授给中国出身贫困的年轻人。他的经历还证明了人的潜力一旦得到适当的工具和支持，可以淋漓尽致地发挥。他的专业技能和他对把自己技艺传递下去的热情感染了很多学员，也为他在中国赢得了广泛的认可。
Like each of the SYB teachers, Zhang Zhenghai has not only adhered to SYB’s social mission, through teaching disadvantaged Chinese youth a skill they will be able to use for a lifetime, he has also proven one can develop his full potential when given the right tools and support. His expertise and dedication to transmitting his skill and passion have been very much appreciated by the participants and has won him wide recognition throughout China.