{"id":10401,"date":"2019-09-18T14:08:00","date_gmt":"2019-09-18T12:08:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10401"},"modified":"2022-05-20T14:11:08","modified_gmt":"2022-05-20T12:11:08","slug":"deux-semaines-dans-une-ecole-malgache","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/deux-semaines-dans-une-ecole-malgache\/","title":{"rendered":"Deux semaines dans une \u00e9cole malgache"},"content":{"rendered":"\n<p><strong>L\u2019apprentissage termin\u00e9, L\u00e9a Bovey s\u2019est envol\u00e9e pour Madagascar. La Vaudoise de 21 ans a particip\u00e9 \u00e0 la formation de quatre enseignantes \u00e0 l\u2019\u00e9cole Akany Risika, \u00e0 Antsirabe.<\/strong><\/p>\n\n\n\n<p>Son dipl\u00f4me de cuisini\u00e8re en poche, L\u00e9a Bovey a r\u00e9alis\u00e9 un compl\u00e9ment en boulangerie \u00e0 la Jowa. Alors \u00e0 l\u2019Ecole professionnelle de Montreux (EPM), elle apprend que le doyen du secteur boulangerie-confiserie, Pascal Mauron, est \u00e0 la recherche d\u2019un \u00e9l\u00e8ve pour l\u2019accompagner \u00e0 Madagascar, durant l\u2019\u00e9t\u00e9. S\u00e9duite, elle en parle \u00e0 son entourage qui l\u2019encourage. \u00ab\u2009J\u2019ai toujours souhait\u00e9 voyager. Cela me permettait aussi de faire une pause apr\u00e8s mes deux apprentissages.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-tourtes-carottes-arachides\">Tourtes carottes-arachides<\/h2>\n\n\n\n<p>Sur la dizaine de candidatures, c\u2019est la sienne qui est retenue pour passer du 8 au 22\u202fjuillet \u00e0 Antsirabe, au centre de la Grande Ile. Sa mission est de seconder M. Mauron durant la formation des quatre enseignantes en boulangerie de l\u2019\u00e9cole Akany Risika. Avec elles, ils ont notamment \u00e9labor\u00e9 une vingtaine de produits \u00e0 fabriquer sur place\u2009: de la tresse aux meringues, en passant par des biscuits sabl\u00e9s \u00e0 l\u2019arachide, des tourtes aux carottes et arachides ou de la p\u00e2te au miel. Ils ont adapt\u00e9 les recettes aux mati\u00e8res premi\u00e8res disponibles. \u00ab\u2009Le beurre est trop cher, nous avons donc travaill\u00e9 avec de l\u2019huile ou de la margarine. Idem pour le lait, nous l\u2019avons remplac\u00e9 par du lait en poudre, par exemple\u2009\u00bb, explique L\u00e9a Bovey. Ces alternatives n\u2019ont en rien alt\u00e9r\u00e9 la qualit\u00e9 des produits, assure la jeune femme.<br>Entre autres mat\u00e9riels, le personnel enseignant dispose d\u2019un four \u00e9lectrique et d\u2019une batteuse de petite dimension. \u00ab\u2009Nous avons r\u00e9alis\u00e9 des p\u00e2tes tour\u00e9es \u00e0 la main. Et pour l\u2019\u00e9tuve, nous avons utilis\u00e9 des fours solaires. (\u2026) Cela m\u2019a appris \u00e0 mettre la th\u00e9orie en pratique et de constater qu\u2019il existe toujours des alternatives.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-gout-de-reviens-y\">Go\u00fbt de reviens-y<\/h2>\n\n\n\n<p>Marqu\u00e9e par la pollution et la pauvret\u00e9, la Vaudoise a toutefois \u00e9t\u00e9 surprise en bien par son voyage. Elle souhaiterait vivement revenir\u2009: \u00ab\u2009J\u2019aimerais bien y s\u00e9journer un peu plus longtemps que deux semaines. Je me suis beaucoup attach\u00e9e aux filles (ndlr\u2009: les enseignantes). Nous avons presque le m\u00eame \u00e2ge. Nous sommes d\u2019ailleurs toujours en contact par messagerie.\u2009\u00bb<br>Si les quatre formatrices malgaches r\u00eavent de venir en Suisse, la jeune professionnelle confie avoir encore davantage conscience de la chance d\u2019y vivre.<br>Depuis son retour, elle travaille \u00e0 la Maison du bl\u00e9 et du pain \u00e0 Echallens (VD).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019apprentissage termin\u00e9, L\u00e9a Bovey s\u2019est envol\u00e9e pour Madagascar. La Vaudoise de 21 ans a particip\u00e9 \u00e0 la formation de quatre enseignantes \u00e0 l\u2019\u00e9cole Akany Risika, \u00e0 Antsirabe. Son dipl\u00f4me de cuisini\u00e8re en poche, L\u00e9a Bovey a r\u00e9alis\u00e9 un compl\u00e9ment en boulangerie \u00e0 la Jowa. Alors \u00e0 l\u2019Ecole professionnelle de Montreux (EPM), elle apprend que le doyen du secteur boulangerie-confiserie, Pascal [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10402,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-10401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environnement-professionnel"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Deux semaines dans une \u00e9cole malgache | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/deux-semaines-dans-une-ecole-malgache\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Deux semaines dans une \u00e9cole malgache\" \/>\n<meta property=\"og:description\" content=\"L\u2019apprentissage termin\u00e9, L\u00e9a Bovey s\u2019est envol\u00e9e pour Madagascar. 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