Early in the morning, at 7 o’clock, in the Chinese pastry training room of Caoyang Vocational School, the school’s pastry teacher, Mr. Shi Xiangzhong, has already begun his training day, with his movements of kneading, pulling out, and shaping the dough perfectly flowing together. Just recently, this 24-year-old teacher was awarded the gold medal in the Chinese pastry competition of the Second Shanghai Vocational Skills Competition, and will soon represent Shanghai at the 3rd China National Skills Competition.

When recalling how he started his career, Shi shared,“I chose to specialize in cooking during high school, never expecting that I would be able to pursue it at such a profound level.” While studying in Nanjing, his exceptional performance in a skills competition earned him a recommended undergraduate admission. Today, as a teacher at Caoyang Vocational School, this award-winning young professional is opening a new chapter in his career.

In Shi’s view, pastry-making has evolved beyond mere technique into an art form, and then into a medium rich with cultural significance. While dedicated to refining traditional techniques, he also integrates local cultural elements from Putuo District into his pastries.“For instance, I’ve incorporated techniques from Yuelaifang’s furry mooncakes when crafting flaky pastries, as the two styles share many technical similarities,” he explains. “My goal is to innovate Chinese pastry making by drawing inspiration from traditional intangible cultural heritage skills.” Such views on innovation are also reflected in Shi’s teaching. He believes that “preserving excellent traditional techniques is essential, as innovation must be built on a solid foundational heritage.” Accordingly, he often demonstrates classical works in class and encourages his students to participate in various competitions to broaden their perspectives.

“Teaching and competition participation go hand in hand.”As a professional teacher, Shi is developing a tiered talent pool for the culinary major at Caoyang Vocational School. He guides students in competition preparation, shares practical insights from his own experience, and incorporates the latest industry development into his teaching. He believes that future culinary professionals must not only master cooking techniques, but also possess knowledge of nutritional recipes and healthy diets.

This year, Shi will represent Shanghai to compete in the 3rd China National Skills Competition, which will be another significant milestone in his career. Unlike previous editions, this year’s pastry cooking category will feature eight skills instead of three, with newly added ones such as Dragon Beard Noodles, Fermented Dough Pictographic Pastry, and Dough Sculpture. Faced with new challenges brought by such a wider range of skills, Shi created a rigorous training plan: arriving at school at 7 o’clock in the early morning and staying until 11 o’clock at night, with only brief breaks in between. Thanks to such intense training, Shi managed to master the technique of Dragon Beard Noodles, a skill that requires great arm strength and typically takes half a month to pick up.

To encourage more young people and workers to advance smoothly on the path of skills development, Putuo District has introduced the “Implementation Measures on Further Strengthening the Construction of Skilled Talent Teams in Putuo District.” This policy provides comprehensive support for the growth and development of skilled talents, covering every stage “from training, evaluation, certification, selection, to career advancement.” On this fertile ground for skilled talents in Putuo District, emerging skilled talents like Shi Xiangzhong are thriving. They preserve and pass on techniques with craftmanship, illuminate the future with innovation, and embody the profound meaning of “skills lighting the way forward” with concrete actions. As Shi Xiangzhong often advises his students, “the path ahead will get wider as long as you persist.”