Journey in France

Within the first 2 months of reaching France, both Jin Huizi and Zhang Shuai learnt the French language at Cavilam school. They progressed rapidly, becoming more self-confident in the process. Afterwards, they studied at Ecole Française de Boulangerie et Pâtisserie d’Aurillac (EFBPA) for half a year, followed by another 2 months of internship. Despite feeling unfamiliar and having a hard time integrating in a foreign land, they received the help of various teachers and students. Jin Huizi recalls that “the landlady whom SYB arranged for our accommodation was extremely helpful, she spent her free time revising our French language lessons with us”. This one year in France gave them the chance to improve their techniques, gain exposure to new theoretical knowledge and deepen their understanding of European style baking. Zhang Shuai recalls that, during this time, he was already preparing to take up his responsibilities as a teacher for SYB. He would observe how the French teachers taught their lessons, volunteer for the role of teaching assistant and learn the ways of good teaching. That experience taught him to cultivate the good habits of checking his inventory before class and inspecting the process consistently as well as product control and time management.

Passing on their experience

Zhang Shuai clearly remembers they returned on 31st May 2016, upon which they officially became the teachers of SYB. Zhang Shuai became Teacher Zhang and Jin Huizi became Teacher Jin. This identity change felt uncomfortable at first but fortunately, they had the guidance of the previous generation of teachers. Being former SYB students, no one else had a better understanding of the SYB students than them. Gradually, they grasped the different methods for solving the problems posed by the students, as well as improving their baking techniques throughout the process of teaching, transitioning from feelings of anxiety to confidence and generosity. “Becoming a teacher also means you constantly learn. A hundred students may make the same product, but you get to learn different things from the repetition.” – Teacher Jin. “Becoming a teacher allows me to apply the knowledge I’ve learnt from France in real life, stepping up a tier every year, consistently improving as well as rewarding numerous students. Being called teacher feels very affable.” – Teacher Zhang.

Our transformation

When asked what sort of impact SYB had upon them, their answer was:

“SYB gave me a good starting point, this is a huge advantage for graduates like myself. At SYB, I learnt about the various types of baking industry, working environment in bakeries, teaching methods, product development and work experience which gave me huge potential for furthering my career. The team at SYB is terrific, we would come together to analyse and solve each other’s problems which greatly changed the way I thought of myself. In my mother’s eyes, I hope to be an outstanding daughter, one she can be proud of.” – Jin Huizi

“Initially, I had no plans for my future since my family was poor and I was from a rural village, I did not have much hope for my future. After coming here, I slowly gained confidence, learning how to express myself. Previously, my biggest flaw was anxiety, especially whenever I took a test or socialised with others. I was afraid of others gossiping about my use of a fork and knife at restaurants, which on hindsight seems very unnecessary. SYB gave me the chance to talk to many different people, from students to bakers to business partners, I gained a new way of thought and perspective. After these experiences, I came to terms with my mentality and stopped being so nervous. I also brought hope to my family and things slowly improved. SYB changed my entire life and gave me hope! I am truly grateful for this!”