我是一名西点师，现就职于广州新东方烹饪学校。

我觉得西点是在⽬前以及未来市场上都受到⼴大群众喜爱的⼀类食品。在保证质量的前提下，我注重产品的⼝感及其装饰，如何把本身就具有独特⼝感的西式甜品通过造型装饰更加体现出令⼈眼馋的艺术品，这是我一直追求的。

本次比赛主要是为选出优秀选手组成强大的团队，参加过世界技能⽐赛糖艺/西点项目的训练这些经历让我拥有较强的执⾏⼒和团队精神。如果我有幸代表国家参赛，我有信⼼能胜任好我的位置。谢谢！

I am a pastry chef, currently working at Guangzhou Xindongfang Cuisine School.

I believe pastry is a kind of food that is very popular among the public right now and in the future. Subject to guaranteed quality, I am attentive to the taste of pastry and its decoration. How to make the pastry of unique taste more embodied by styling and decoration is what I have always pursued.

This competition is intended to select outstanding candidates to form a strong team. I have participated in the training of the World Skills Competition in pastry sugar art, which made me strong executive and team spirit. If I could have the honor to represent China in APC, I am confident in performing proficiently. Thank you!

毕业于瑞士烹饪艺术学校，主攻瑞士甜品及巧克力艺术。后进入百年老店Beck&Keller Confiseur 实习以锻炼坚实烘焙基础。之后回到新加坡，分别拜在日式和法式甜品大厨门下，深入接触学习法式甜点的甜蜜精致和日式甜品的极致口感。集合瑞 法 日式三种流派工艺。

2016年回到中国，创建以自己的名字和融合风格的甜品店，Sí PATISSERIE。现有两家门店，位于福建省厦门市。

希望能够通过本次大赛，得到更多自我提升，更加了解自己的风格，并且认识不同风格的甜品师，以及希望能够有机会参加不同的国际性比赛，以此更加深入了解甜品。

I have graduated from Swiss Culinary Arts School,specializing in Swiss desserts and chocolate art. Afterwards, I took an internship at century-old Beck&Keller Confiseur and obtained solid foundation of bakery. Then, I have been trained by Japanese and French dessert masters in Singapore, learning in depth of the sweetness and exquisiteness of French desserts and the ultimate taste of Japanese desserts. All the experience shaped on me a collection of Swiss, French and Japanese craftsmanship.

In 2016, I returned to China and founded Sí PATISSERIE, a pastry brand of fusion style and named in my own. Currently, both two stores are located in Xiamen City, Fujian Province.

I hope, in this competition, I could understand further of my own style and make improvement accordingly, and get to know pastry chefs of different styles. I also hope to have the opportunity of participating in different international competitions, so I could have more intensive insight of pasty.

2021年 FIPGC 中国区选拔赛 CLW 甜点烘焙精英赛巧克力组优秀奖

2020年 二十二届 FHC 中国国际甜品烘焙大赛巧克力蛋糕组银奖

2019年 FIPGC 中国区选拔赛 CLW 甜点烘焙精英赛巧克力组优秀奖

期待通过这次比赛可以向大家向前辈们多多学习，能认识到更多喜欢西点志同道合的朋友。也希望通过准备比赛和比赛阶段可以检验自己，战胜自己。同时也希望自己能总结好这次大赛经验，为下届的好成绩做准备。最后，祝各位选手都能有个好成绩！

2021 FIPGC China Qualifier CLW Pastry Chocolate Group Excellence Award

2020 22nd FHC China International Pastry Competition Chocolate Cake Group Silver Award

2019 FIPGC China Qualifier CLW Pastry Chocolate Group Excellence Award

I hope, in this competition, to learn more from senior chefs and get to know more friends sharing same passion in pastry. I also expect that I can test and enhance myself by preparing for the competition and participating in the competition. I will make the most of the experience of this competition and do better in next time. Finally, I wish all candidates doing well!

元祖梦果子产品研发工程师

乐得T PLANT，Haollee，天鹅城堡特约讲师

《瑞丽家居》特约甜品师

2018-2019 法国雷诺特厨艺学院，跟随多位MOF，世界冠军进修甜品。

2020 师从日本小嶋留味进修日式点心。

2020 FHC上海环球食品展中式点心比赛金奖。

2006年因为喜欢美食，而步入烘焙行业，将对美食的热爱延伸到工作与生活之中。

研究传统文化美食，寻找与现代工艺相融合的产品。秉承“烘焙因你而美”的理念，致力于将烘焙分享给更多热爱甜品的人。

很高兴能够参加此次比赛并与大家相识，每一次比赛的经历都是吸收经验、增长阅历的宝贵机会，这次参加CPC更是如此。也期待在大赛中我能够发挥最佳的水平，获得好的成绩。

Ganso Product Development Engineer

Special lecturer of Happy T PLANT, Haollee, Swan Castle

Special pastry chef of "Elle Home"

2018-2019 French Reynolds Culinary Academy, took lectures from many MOFs and world champions

2020, lectured and trained by Koshima for Japanese confectionery

2020 FHC Shanghai Global Food Exhibition Chinese Dim Sum Competition Gold Award

Since 2006, I started working in baking industry as I have great passion in food, and extended the passion to work and life.

Research traditional cultural cuisine, and develop products that blend with modern craftsmanship. Adhering to the concept of "it is you make baking wonderful ", I am committed to sharing my skills with more baking lovers.

I am very happy to be able to participate in this competition and get to know everyone. Each time of competing is a valuable opportunity to accumulate experience and knowledge, especially CPC. I also look forward to my best performance and good results in the competition.

现就职辛缇国际西点学院

曾参加彭程杯法式西点师大赛

上海巧克力学院进修巧克力

很荣幸能参加CPC全国总决赛，以学习的心态参加比赛，希望通过本次大赛能够一方面提升自己实力，增加参赛经验，和同行业的前辈们交流学习，开阔视野；另一方面是借这次机会，吸引更多还在对西点烘焙观望的人，参与到西点烘焙学习制作中来，从中感受到乐趣，掌握新技能，给生活锦上添花。最后，预祝各位选手取得优异成绩。

Currently working at Cinte International Institution of Western Pastry

Participated in Pengcheng Cup French Pastry Competition

Shanghai Chocolate Academy, Advanced Study in Chocolate

I am honored to participate in the national final of CPC. I am here for learning and hope to enhance my skills and increase experience in participating major competitions. I also expect to communicate with and learn from senior chefs and broaden my views; on the other hand, I will take the opportunity to attract more people to get involved in pastry and let them feel the fun, master new skills, and create more sparkles to life. Finally, I wish all candidates doing well in competition!

我是个人训练生陈梦瑶，来自上海。国内大学毕业后分别去到英国和澳洲读取商科和酒店管理硕士学位。在此期间萌生了去甜品王国-巴黎，学习法式甜品，结业后在Michalak进行实习。

过去的2020年，经历了国内和法国的疫情双重隔离后，更加珍惜生活中美好：食物和自由。中国乃至全世界各地还有很多特别的原料还未采用到甜品之中，接下来我会不断去探索创新。

有幸参加西点世界杯大赛的中国队选拔赛，希望大家能在亚洲赛上看到我的身影！

I am Chen Mengyao, an individual trainee, from Shanghai. After graduating from a domestic university, I have studied in UK and Australia for a master's degree in business and hotel management. During this period, I went to Paris, the kingdom of pasty, to learn French pastry and then took internship at Michalak.

In 2020, after going through the double quarantine of pandemic both in China and France, I tended to cherish more beauty of life: food and freedom. There are many special ingredients in China and all over the world that have not been applied in pasty. I will continue to try and innovate in the future.

It is an honor to participate in this CPC. I hope you can see me in the Asian Cup!

辛缇国际西点学院 培训部总监

第九届王森杯全国职业院校在校生西点创意竞赛  铜奖 优秀指导教师

第二十一届全国焙烤职业技能竞赛优秀奖

对本次大赛期望：非常的荣幸能参加本届中国甜品锦标赛，更庆幸的是能够进入选拔总决赛。以学习的心态参加比赛，努力取得好成绩好名次，希望通过本次大赛能够积累更多的经验，和行业精英、前辈们交流学习，开阔视野，提升自己！请大家多多指教，同时感谢大赛方给予的平台，谢谢！

Director of Training Department, 

Cinte International Institution of Western Pastry

The 9th Wangsen Cup National Vocational College Students Creative Pastry Competition, Bronze Award Outstanding Instructor

The 21st National Baking Vocational Skills Competition， Excellence Award 

I am honored to be able to participate in this CPC, especially for being selected for finals. With a learning spirit, I expect to achieve good results. I also hope, in this competition, to accumulate more experience and learn from industry elites and senior chefs, therefore improve myself! I appreciate all advices and suggestions, and very thankful to the platform provided by CPC. Thanks a lot!