Born in Shaanxi province, Zhang Zhenghai enrolled in SYB’s pilot programme in 2009. He previously worked in an electronics factory. During his SYB training, Zhang was an intern at Paul, one of Shanghai’s first French bakeries, and later, at the Hilton hotel. Zhang Zhenghai taught French bakery to the 4th through 7th batches of SYB students, and later on served until May 2016 as the supervisor of two new teachers (Zhang Shuai and Jin Huzi) for SYB. In May 2015, Zhang Zhenghai won first prize in the baguettes category at the Lesaffre Cup in Shanghai and was selected to compete as a member of the Chinese team during the Asia-Pacific qualifiers in Indonesia in November 2015. The Chinese team qualified for the World Bakery Cup in Paris, which took place in February 2016, and proudly placed fourth among twelve countries. Zhang Zhenghai has now taken on another exciting challenge within the R&D department of a Singaporean company that specialises in baking ingredients and maintains very close ties with the SYB team and students.