前两天，某电视台编导打电话，说要给我拍一个短片，介绍我经历的。还要拍我教学生做蛋糕的烘焙场景。哦，卖糕的，这貌似已经好久远的事情了。自从我开淘宝开得轰轰烈烈，卖酸奶卖得热火朝天之后，忙得已经没时间再动烤箱，好像只烤过白薯还是红薯来着？

   回国两年，虽然只有短短两年，生活上和事业上的变化还是挺多也挺大的。一切都很顺利，只是没有按照原来想好的轨迹。

   也许，有一天，我还会回归到我最初的梦想。但谁知道呢？世事变幻无常，至少现在的我很充实很快乐。蛋糕梦暂时雪藏在心中。请等待我重出江湖的那一天！

    好了。小编导请看过来。下面这篇文章是您预先脑海里想象的要拍摄的题材。但这已经是我的“昨天”，过去时了。等下，我再把我的“今天”贴出来。您看一下。呵呵，已经貌似和“昨天”没啥太大联系了哈。

    我的“昨天”——这是去年刊登在香港南华早报上面的一个采访。不好意思，是英文的采访，记者给我发过来之后，我也懒得翻译成中文了。大家正好学习英语吧！（备注：感谢apple1231 同学接了翻译这篇文章的活儿哈！她正在紧张工作中，待会儿贴出来哈！哦，还有抹茶手里 同学接了下一篇环球时报的翻译任务哈，在这里：我的“今天”——环球时报的采访。 ）

South China Morning Post 13 June，2009
 
Lover of foreign desserts cooks up recipe for a career in kitchen
 
Many mainlanders wanting to learn the secrets of Western cooking are turning to Beijinger Li Jing, 35. A trip abroad opened her eyes to authentic Western food - proper pastry in particular. She tells how she gained a keen culinary following when she got home.
 
Why did you want to learn about pastry?
 
I went to New Zealand in 2001 to study for a degree related to business. I lived with a home-stay family at the beginning and was fascinated by the desserts they made. I liked sweet things a lot but didn't know Western desserts would taste and smell so great.
 
The house would be filled with the aroma of butter every time they baked. Their desserts tasted very different from the ones I could find in China back then. Before I left, one could only find cakes coated with cheap cream and those that mimicked the Western style.
 
Indeed, the food experience I had in New Zealand brought me pleasant cultural shocks. I didn't know chocolate, ice cream and dessert could taste so great. And I didn't know Western food could be so diversified and exquisite, because the only Western food I had had in China was fast food. Back then, there weren't many Western restaurants around. People mostly went to McDonald's, Kentucky Fried Chicken and Pizza Hut.
 
I then changed my mind and switched to a culinary school. Since I like dessert a lot, I then joined another programme specialising in pastry-making.
 
How did you start teaching pastry-making?
 
I started a blog in 2006, when I was still in New Zealand, to share my interest with people in China. My perception of China remained the same as before I left for New Zealand, and I had no idea how Western food culture had made its way into China. I thought not many people in China would be interested in pastry and Western cuisine. Much to my surprise, my first blog post - it was just about how to make a cake, a very simple kind that I don't even remember now - attracted 300 hits in just one day. Many people left comments and asked for tips. One week after the first post, a mainland magazine called Girlfriend asked me to write for it. I was thrilled, because I used to read Girlfriend when I was young, and it was like a dream to be asked to work for it. Soon after, many magazines came asking for me to contribute. Then a publisher came knocking on my door, and I published a book on pastry. Everything happened so fast!
 
That's why you decided to come back to China?
 
Not really. I came back to my hometown Beijing with my husband last year because we thought it would be better for both of our careers. Then I became a pastry instructor at a cooking school. I also teach cooking on television.
 
Why are there so many people interested in learning Western cuisine, when it's not cheap?
 
There are quite a lot of pastry fanatics in my classes. The school I work for is pretty high-end: each class is about 200 yuan (HK$220). It is quite expensive for general office workers or housewives. But they are not deterred.
 
Our school is not designed for vocational training, so most of the students join us out of personal interest.
 
Since pastry is still a new thing for many in China, the students often come with very little knowledge about the culture. Many don't even know the ingredients, like the different kinds of flour and butter.
 
In my first class, the cleaning lady put a pair of chopsticks on each table because she read on the recipe that there was a step involving whipping eggs. She didn't know people use a blender to whip eggs for pastry.
 
But the students are very diligent. Maybe it's part of China's culture that people are very competitive and diligent. Many students will ask me a lot of questions in every class.
 
So pastry and other Western cuisine is a big thing in China? Would you want to open your own school?
 
People in Beijing are more sensitive to the price. Also, it's not easy to get all the ingredients and baking wares in Beijing. Some ingredients are imported and are thus pricey. So the market is still not very mature. I will focus on the cafe I just opened and wait a bit before opening my own school.
 
But I am confident that more and more people will be interested in learning how to make pastry.

我的生活，我的微博：http://t.sina.com.cn/jingzhimeishi