Liu Huanhuan: The Joy of Baking

Liu Huanhuan: The Joy of Baking Liu Huanhuan is one of the seventh batch students at Shanghai Young Bakers, interned at Marriott Luwan during her study at SYB. The first time she heard about SYB‘s program, she doubted whether it was real. “Besides being nervous, how did you feel in the interview?” “Nervous! Just being nervous! I

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Jiang Zhanpu: Happiness Consists in Contentment

Jiang Zhanpu: Happiness Consists in Contentment Jiang Zhanpu, one of the 4th batch students of Shanghai Young Bakers, interned at JW Mariott Hotel Shanghai Changfeng Park during his study at SYB. He is now working at one of Accor Group Hotels. Although he doesn’t consider himself as someone who’s outgoing and talkative, it’s quite relaxing and enjoyable to

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Li Cui’e: Always Seeking for Perfection

Li Cui’e: Always Seeking for Perfection Li Cui’e, from Shangqiu, Henan province, is a graduate of the 6th batch of SYB. She used to intern at JW Mariott Hotel Shanghai Changfeng Park. During the 4 years after her graduation, she has worked in hotels, western restaurants, and social bakeries, making both pastries

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Ma Chao: Starbucks Baker, Confident “Craftsman”

Ma Chao: Starbucks Baker, Confident “Craftsman” “For lots of other urban young men like you, it is probably the time to go home after relaxing themselves at 2 o’clock early in the morning. How do you feel when you go out to work at this time?” ” It’s just fast

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Li Yu: Don’t forget your initial determination

Li Yu: Don’t forget your initial determination Li Yu is one of the eighth batch graduates of Shanghai Young Bakers, interned at Westin during her study at SYB. Unlike some students who found interest in baking after joining SYB, she was dedicated to becoming a baker before joining SYB. After the College Entrance Examination,

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Yang Ling Yun: Never Tired of Learning

Yang Ling Yun: Never Tired of Learning Yang Ling Yun hails from Gansu Lanzhou, belonging to the eighth batch of SYB graduates. After working as an intern for half a year at Pullman South hotel, he discovered his true passion for pastry, following which he applied for a transfer to

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Advice for future graduates

He belongs to the fourth batch of SYB graduates, interned at Peninsula hotel during her study at SYB. Now he’s working at Ritz-Carlton. At 25, after floating around numerous dreams and aspirations, he settled upon the goal he set when he joined SYB at the age of ninety which is

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May Newsletter: From student to teacher, Our story with Shanghai Young Bakers (SYB)

Jin Huizi and Zhang Shuai are currently working with Shanghai Young Bakers as our French pastry teacher and bread teacher respectively. If you are familiar with Shanghai Young Bakers (SYB), you would probably have heard of these 2 teachers, perhaps even attended their lessons before. However, unbeknownst to most, these

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