四年一届的“路易乐斯福杯”全球烘焙师大赛预选赛于3月10日在上海开赛。继上海赛如火如荼地举行后，华北赛区的预选赛也于2014年3月17日在北京新东安广场拉开序幕。

    本次比赛吸引了华北地区的10名优秀的烘焙师参赛，他们在比赛中积极参与，精神饱满，充分分享专业技能和烘焙经历。活动中处处尽显烘焙师出色的天赋。

    此次比赛主办方摒弃了传统的现场制作模式，采取专业技能展示加个人表述技能展示两方面来评选。选手除了要根据比赛规则，制作规定的面包之外，还需要现场布置及表述自己的作品，使选手的基本素质及临场发挥等整体素质都得到了很好的锻炼。

    担任本次比赛的评委分别是来自北京中华厨皇协会烘焙专业委员会会长王兰柱先生、北京好利来技术总监刘国军先生、点食诚心的首席烘焙师Damien Ortal先生、太古酒店旗下瑜舍西饼房行政总厨Franck Istel先生。在比赛中，评委对选手的作品做了专业的点评，也对选手从技能上给予了考核及指导。

    最后，来自味感食品（北京）有限公司的武四岗和来自味多美食品有限公司的刘二东获得了法棍组优胜，来自北京福兴斋食品厂的杜红伟和来自味多美食品有限公司的刘建获得了羊角组优胜，来自南桥油脂有限公司的安涛获得了艺术面包组优胜，他们将晋级到5月13日的全国总决赛中。

    Louis Lesaffre Cup Regional Competition (North Region) started on Mar.17th in Beijing Apm Plaza.10 candidates from North China attended the competition. The candidates fully showed their talent and professional skills during the competition.

    There was a little different from the other competitions that the candidates have to present themselves and the art piece which is a challenge for their presentation skills. And all the candidates did a very good job during the competition.

    The judges are the R&D Director Wang Lan Zhu from COFCO, R&D Director Liu Guo Jun from Holiland, Chef Baker Mr. Damien Ortal from Amandine Bakery, Chef Baker Mr. Franck Istel from The Opposite House(Swire Hotels). All the judges valued the products of the candidates as well as sharing their suggestions on the products.

The winners of the competition are as below:

Baguette category:

Wu Si Gang – Beijing Weigan Food Co.,Ltd

Liu Er Dong – Wedome Food Co.,Ltd

Croissant category:

Du Hong Wei – Beijing Fu Xing Zhai Food Co.,Ltd

Liu Jian – Wedome Food Co.,Ltd

Art Piece category:

An Tao – NamChow China