The students at Renmin University of China's Suzhou Campus were in for a treat — not just a taste of fresh bread but the chance to learn from a world-class baker.

On Nov 17, Li Junfei, the 22-year-old winner of the baking event at the 47th World Skills Competition, held a special baking class for 30 students from China, France, Pakistan, the United States, Ethiopia, and Ghana.

Li, currently a student at Wuzhong Technician Institute in Suzhou, Jiangsu province, shared not only his baking expertise but also his inspiring story of perseverance and growth.

Despite his international recognition, Li has only five years of baking experience. In 2018, after dropping out of high school, he started working as an apprentice at a local bakery to gain practical skills.

Within six months, he progressed from kneading dough to producing an entire loaf of bread on his own.

For Li, the appeal of baking lies in its challenges.

"Each baking process is unique," he said. "The actions might be the same, but factors like temperature, humidity, and the type of flour make a big difference. For example, yeast reacts differently at varying temperatures."

By 2022, Li had worked at several bakeries. He was inspired when he heard about a Chinese baker winning a world baking contest — an unusual achievement he likened to a foreigner winning a dumpling contest in China.

This motivated him to apply to Wuzhong Technician Institute — the alma mater of the world champion.

In September, Li competed in the biennial World Skills Competition held in Lyon, France. Often described as the "Olympic of skills", the competition provides a platform for global youths under the age of 22 to showcase and exchange their talents.

According to Li, much like the Olympics, the competition is both an "individual and team sport".

"When you're competing, you're out there on your own. But behind every athlete or contestant, there's always a team — a coach who instructs on technique, actions, and skills, and another to focus on mental preparation. It's the same for us," said Li. His team included his teacher, Wang Sen, and three other coaches, all former champions in the baking event.

The competition challenges participants to create edible products using limited tools and materials within a set time and space, based on a theme announced two months in advance. This year, with France as the host country, the theme was the Eiffel Tower.

Li and his team knew that to stand out in a world-class competition, they needed not only solid skills but also a unique concept.

They drew inspiration from traditional Chinese culture, specifically the sunmao (mortise-and-tenon) joints, commonly used in ancient Chinese architecture.

Li acknowledged that this creative choice added extra challenges due to the unpredictable nature of baking. "As the bread shrinks during baking, it causes deformation," he explained.

To overcome this, the team adjusted the bread's texture to be as firm as compressed biscuits, ensuring the structure remained intact.

"The French contestants and judges were amazed by how I incorporated my own culture — something they had never seen before. They were also moved by the fact that, as a foreigner, I had delicately represented key elements of their culture," Li said with pride.

Li also brought his winning entry to the baking class at RUC's Suzhou Campus, where Zhao Yifan, 25, a graduate student in Chinese international education, was deeply impressed.

"The sunmao structure Li used in his baking holds significant cultural value in China. I believe his work will allow more people around the world to appreciate the wisdom of our ancestors passed down over thousands of years," Zhao said.

In the class, Li taught the students to make four types of bread, including croissants. He noticed that regardless of the quality of their final products, all the students experienced the joy and sense of accomplishment that baking brings. One of them was Janet Cobbinah.

"I've always wanted to try baking, and it was exciting to have this hands-on experience under the guidance of a professional," said Cobbinah, 27, a Ghanaian student at RUC's Suzhou Campus and a master's candidate in contemporary Chinese studies.

"I was also touched by his spirit of perseverance. I feel like I've learned something that will be helpful for me in the future," she said.

According to Li, his biggest takeaway from the competition was the opportunity to expand his vision. He explained that baking is not a standardized process like manufacturing cars, so it was truly eye-opening to watch other bakers at work.

"This was my first time competing and exchanging ideas with outstanding bakers from other countries," he said. "We were divided into two groups, which gave me the chance to observe the entire baking process of the other group, their styles, and how they approached each step."

Li also highlighted that although baking originated in the West, China has been making rapid progress in the industry. "We are already among the top tiers globally," he said.

"This year, we won gold medals in both baking and sugar art at the World Skills Competition. However, our daily food culture, training systems in academies, and industry standards still need to catch up. That requires more talent to join and strive in this field."

原文链接：[China Daily]Crafting culture in the oven

（原文刊载于《China Daily》2024年11月27日Z WEEKLY第18版）