段富鹏/Fupeng Duan：

从行业角度来看，CPC是一个非常具有规模性、专业性的国际比赛，是锻炼专业选手的一个优秀平台。

From industry perspective, CPC is a major international competition and an excellent platform for training professional candidates.

张家清/Jiaqing Zhang：

CPC是国内权威西点赛事之一，选手们通过CPC舞台能够充分展示自身技能，还有机会参加世界杯为国增光，同时开拓眼界提升自我。

CPC is one of the most professional pastry competitions in China. Candidates can fully demonstrate their skills on the stage and have the opportunity to participate in WPC to add glory to the country, also broaden their views and make improvements.

朱贤东/Sam Zhu：

我认为CPC是对中国甜品工作者而言很有意义的平台，加强并提高了年轻厨师们的技术和个人能力，也能让年轻选手有机会自我展示。

In my view, CPC is a platform that is of great significance to Chinese pastry industry. It has strengthened and improved the craftsmanship and personal abilities of young chefs, as well as provided opportunities of showing the young candidates’ talents. 

段富鹏/Fupeng Duan：

本次比赛的设置和组织工作，各项目部门分工严谨合理，充分显示了团队的专业协作能力。大家非常辛苦，为了此次比赛付出了很多，幕后工作人员付出的不比参赛选手少。

In the setup and execution of this CPC, the coordination of different divisions was rigorous and rational, fully demonstrated the professional team work ability. Everyone worked diligently and inputted a lot for this competition. As the staff behind the scenes, they made efforts no less than the contestants.

张家清/Jiaqing Zhang：

今年将糖艺和巧克力分别进行选拔是与往届最大的区别，这样的赛制设置可以选拨出单项技能更强的选手，有利于组队之后的整体水平。

The selection of individual champion of sugar art and chocolate is the biggest difference from the past. Under the new rules, we can select candidates with more focused skills in specific area, and make a stronger team.

朱贤东/Sam Zhu：

我的感受是本次大赛的设备和场所有明显升级，赛事规则进一步完善。特别注意到这次提供了巧克力调温机，对比赛选手来说是很好的设备支持。

This CPC  made significant improvement on equipments and venues set up, also the competition rules.　I noted that this CPC provided a chocolate warmer, which was a good support to the candidates.

段富鹏/Fupeng Duan：

期待以后的CPC比赛，有更多人参与，对发展整个行业来说，能成为标志性比赛，并能在其中彼此学习更多的创意和专业技能知识。

I expect to see more candidates in the near future, and making CPC a benchmark competition for the development of the entire industry, and where candidates can get more inspiration and professional skills from each other.

张家清/Jiaqing Zhang：

希望以后CPC能够吸引更多优秀的专业西点师参与进来，通过竞赛大家相互学习，共同提升中国西点师的整体技术水平。

My expectation is CPC can attract more outstanding professional pastry chefs to participate, and through the competition, everyone will learn from each other and jointly improve the overall level of Chinese pastry chefs.

朱贤东/Sam Zhu：

期待有更多的年轻厨师们对甜品比赛感到兴趣，并加入进来，提高我们国家的总体水平。

I look forward that more young chefs will be attracted to and join in CPC competitions, which will make an important effect on improving the overall level of China pastry industry.

段富鹏/Fupeng Duan：

评选作品过程中我关注的标准有很多，首先是造型的整体设计，然后是比例，色彩，主题。关键是在整体作品中的手工制作难度，在规定的时间内手工部分的难度越多越高， 越能展示选手的能力，也会有加分。

There are various criteria in the review. First is the overall design of work, then the proportion, color, and theme. The key factor is the difficulty level of hand-made in the overall work. Within the specified time, the more difficult the hand-made part is, the better ability can be demonstrated, and there will be extra points.

张家清/Jiaqing Zhang：

在评选过程中我更注重作品的整体感，包括造型架构，色彩搭配，不同技法的运用，多重质感交替使用等。

I pay more attention to the overall sense of the work, including the structure, color, the use of different skills, and the alternate use of multiple textures.

朱贤东/Sam Zhu：

我参加过第一届CPC，很清楚之后的晋级赛是需要团队合作的，这次比赛组建的中国队也会以团队性质代表中国参赛亚洲杯和世界杯，队员们的比赛训练，团队建设，产品技术与设计都需要磨合。我最关注的是选手整个流程的流畅性，对现场应变与掌控的能力。

I myself have participated in the 1st CPC and I know well that the APC and WPC  require teamwork.  It will be the same for the new national team formed by this CPC．They will need a great deal of practice for competition training, team building, skills and design of their works. I am most concerned with the fluency of the entire process of the candidates, the ability to adapt and control the scene.

段富鹏/Fupeng Duan：

平衡美食和艺术这两方面属性，是现代甜品必须关注的方向。一个好的甜品，无论从设计颜色和形态，都要是美观的。但是口味和口感更为重要，不能一味的追求完美的造型设计而忽略了美食的意义，那就是好吃，在美味的基础上升级美观。

Contemporary pastry must lead to the direction of balancing the two attributes. A good dessert must look nice in terms of color and shape. But taste is more important. It is not rational if anyone prioritizes the perfect looking than the meaning of food, which is, be tasty first, and then be upgraded to look nice.

张家清/Jiaqing Zhang：

甜品首先是美食，然后才是艺术！艺术语言融入到甜品里，能让甜品更有魅力，但要把握尺度不能够喧宾夺主，让人分不清产品属性。

Dessert is food first, and then art! Incorporating artistic language into desserts can make desserts more attractive, but it is necessary to be mindful with the priority, the art attribute cannot overwhelm the food attribute.

朱贤东/Sam Zhu：

这个要看选手的个人平衡，如果选手要表达的主题与出品能达到和裁判以及观众的共鸣，加上运用好技巧去体现的作品就会有平衡和艺术。

It depends on each candidate personal choice of balance, if or not they could reach resonance with the referees and the audience with the theme they meant to express and how well they finally presented in their works, also applied good skills in the works.

张家清/Jiaqing Zhang：

本次大赛选手们都比较年轻，他们身上散发着青春的朝气，都很有冲劲。作品水平及比赛经验稍显不足，希望冠军选手能够看到自身不足，利用接下来的时间针对性训练，到亚洲杯和世界杯的时候，能拿出在国际上有竞争力的作品。

The candidates in this CPC are fairly young, they radiate youthful vigor and are very aggressive. The overall work level and competition experience are slightly insufficient. I hope that the champions can see their own deficiencies and take time for well planned training. Then they can come up with internationally competitive works in APC and WPC.

朱贤东/Sam Zhu：

选手经过这样的比赛后，会体验到比赛对他们能力的提升。我看到了选手们从一开始的紧张到后来能够坦然面对现场的压力，这样发生在比赛过程中的明显变化。整体感觉他们都很有朝气，很有他们自己的想法，他们是我们甜品业的动力源泉，

I believe the candidates will deeply understand how much their capability could be enhanced by participating CPC. I witnessed how they have improved on dealing with the pressure from the arena. It was quite obvious that they were very nervous at beginning but calmed down soon after.  In overall, they are all very energetic and have their own ideas. They will be the new power of our pastry industry. 

段富鹏/Fupeng Duan：

建议选手们一定要刻苦学习钻研新的技能，勤学苦练，多培养审美的意识，匠人精神从来没有捷径可走，都是用毅力专注地把一件事情做到极致。

I would recommend them to strive for mastering new skills, study hard and train hard, and cultivate more consciousness of aesthetic. There is never a shortcut to the craftsmanship, and they all need determination to do one thing to the extreme.

张家清/Jiaqing Zhang：

组队之后更重要的是团队合作，领队和两位队员之间的沟通，两位队员全场操作的默契配合都需要多次模拟训练才能达到。

After forming a team, the more important issues are teamwork，the communication between the team leader and the two candidates. It requires multiple simulation trainings to achieve tacit cooperation for the competition.

朱贤东/Sam Zhu：

对新晋冠军选手们，我的建议就是多多的集合团队训练，注重比赛规则，团队合作精神一定要优先考虑。

I would suggest the new champions to get gather a lot and have team training, pay attention to and study thoroughly and follow well the competition rules of APC &WPC. Teamwork is the most important.

段富鹏/Fupeng Duan：

行业的发展是长远的，无论在什么时候，我们都会遇到各种挑战。经济变化，疫情爆发，都会对行业造成冲击。我们需要的是互相交流和学习，要善于行业内的分享，善于交流，互相取长补短。有挑战才会有机遇，有了机遇，就会迎来更大的挑战。

The development of the industry is a long-term issue, no matter when, we will encounter various challenges. Either the economic change or the epidemic will cause impacts. What we shall do is to communicate and learn from each other, sharing and communicate more within the industry. Challenges always come along with opportunities, and vice versa.

张家清/Jiaqing Zhang：

过了前几年高速成长期，目前整个甜点行业已经逐渐沉淀下来，不再是一味的模仿复制国外产品，出现了一些改良过更符合市场的甜品。经过疫情之后，市场需求变化较明显，我们应该在不同消费大环境下及时调整产品结构。

After the high-speed growth period in the past few years, the entire pastry industry has gradually settled down, which can be reflected that there are no longer blindly imitating and copying foreign products in the market and turned out more desserts works suitable for our market. After the epidemic, market demand has changed significantly, and we should adjust the product structure in a timely manner under different consumption environments.

朱贤东/Sam Zhu：

疫情一定程度影响了行业的发展，但现在已经能感觉到复苏的现象。面对新的挑战， 大家要相信行业会好，更多的抱团取暖，团结起来将行业需求放在首位。

The epidemic has caused certain impacts on the industry, but the revitalization is happening. As long as we keep positive on the industry development, be united and think of the industry in priority, we will be okay facing any new challenge.

段富鹏/Fupeng Duan：

中国的甜品行业正在飞速的发展，并且不断地创造出中国式风格和口味，这也是多年来甜品技师们不断学习创新和钻研的成果。同时我们也在不停地提高和完善自己，加大步伐地赶超其它优秀的国家。团结和创新还有钻研是我们唯一的方向。

China pasty industry is growing rapidly, and is continually creating Chinese styles and flavors, which is the result of persistent learning, innovation and research by pastry chefs over the years. At the same time, we are keeping evolving, and steering up to catch other outstanding countries. Consolidation, innovation and research are the directions for us.

张家清/Jiaqing Zhang：

通过整个行业的共同努力，现在中国甜品在全世界的地位越来越被重视。更多的年轻人进入这个行业，在继承传统的同时也注入了新的活力。

Depending on the joint efforts of the entire industry, Chinese pastry is now being valued more and more in the world. More young people are joining in the industry. They are inheriting the tradition and inputting new vitality into the industry.

朱贤东/Sam Zhu：

现在能看到更多的中国本土甜品与烘焙工作人加入到行业中来，大家都在一起努力将中国的甜品行业提高，将来一定会有中国式甜品的地位， 即富有中国特色的西式甜品，就像日式甜品一样的道理。

Now we can see Chinese local dessert and bakery professionals join the industry. Everyone is working hard to improve China pastry industry. There will definitely be a status of Chinese-style desserts. My prospect is western desserts with Chinese features, just like Japanese-style desserts.

段富鹏/Fupeng Duan：

我个人未来会更加关注新的原料和科学工具的运用。好的工具会大大促进产品研发。运用更多的健康的原料，去提高美食的观赏性，艺术性和食用性。

Personally, I will focus more on the application of new ingredients and scientific tools in the future. Better tools are helpful to develop more and upgrade more in product R&D. More healthy ingredients will make pastry food with more artistry and edibility.

张家清/Jiaqing Zhang：

未来我会把更多的精力投入在技术运用方面，尝试一些新的组合方式。

I will devote more into the application of skills and try some new combinations.

朱贤东/Sam Zhu：

我的关注点是更多利用我们自己国家的食材和原料去融合西式甜品。

I will work more on the fusion of Chinese ingredients into western pastry.

段富鹏/Fupeng Duan：

给年轻从业人员的建议是: 多用心学习、多用心钻研，多用心去操作，多用心去理解。这个行业是没有任何捷径的，唯一的路径就是勤学苦练，发挥匠人精神，将专注的事情做到极至，学到极至，才会有意义。

My advice to the young chefs is: study hard, research hard, practice hard, and think hard. There is no shortcut in this industry. The only way is hard working, devote into the spirit of craftsmanship, and be focused. Only when things are done to the extreme and learned to the extreme will they make sense.

张家清/Jiaqing Zhang：

对于年轻从业人员来说，不要急于求成，练好基本功最重要。无论多么华丽的技法，都是来源于最基础的技术原理。

For young chefs, don't rush for success, the most important is to practice basic skills. No matter how gorgeous the crafts look, the origin is from the basic. 

朱贤东/Sam Zhu：

好好学习与提高自己的技术。比赛是一种途径，平时的日常工作中也是能得到学习提高的。做有心人积累自己的经验做整合，才会越来越好。

Learn more and improve on your own skills. Competition is an approach, while you can also learn and improve in daily work. It will get better and better only if you can be thoughtful in accumulating experience and making integration.