Wang Jinyi
Wang Jinyi graduated from the 6th batch of students. She did the internship at the JW Marriott during the study in SYB. After graduation, she decided to accept a full-time position at JW Marriott and worked there as a baker. She went to France in 2017 for the EFBPA pastry
Cécile Cavoizy
After graduating from Sciences Po Paris, Cecile came to Shanghai in 2002 to study sociology and journalism at Fudan University, and later worked 5 years as HR Manager for a French industrial group. She has co-run SYB since June 2009; her role now is to provide leadership and an efficient administrative base for the
Xiao Jinjin
Xiao Jinjin is from Anhui province. She received her high school diploma before enrolling in our pilot programme. She interned at the Hyatt on the Bund and the Crowne Plaza as part of her training at SYB. Xiao Jinjin specialises in French pastry and taught SYB students for four years
Zhang Shuai
Zhang Shuai graduated from the 4th batch of students and did his internship at the JW Marriott. After graduation, he decided to accept a full-time position at JW Marriott and worked there as a baker until June 2014 when he went to study in France.
Jin Huizi
Jin Huizi is a graduate from the 5th batch. During her training at SYB, she did her internship at the Sofitel Hyland Hotel. After graduation, she took a full-time position at the French bakery chain Brioche Dorée, which she held until she left for her training at EFBPA.
Wang Li
Born in Henan province, Wang Li was working at a toy factory in Guangdong before enrolling in SYB’s pilot programme. She worked as an intern at Paul, first in their bakery department, and then in pastry, prior to continuing her education in France. She taught French bakery for four years
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