{"id":10405,"date":"2019-09-18T08:56:00","date_gmt":"2019-09-18T06:56:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10405"},"modified":"2022-05-20T14:13:45","modified_gmt":"2022-05-20T12:13:45","slug":"le-detour-valait-la-peine","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-detour-valait-la-peine\/","title":{"rendered":"\u00ab\u2009Le d\u00e9tour valait la peine\u2009\u00bb"},"content":{"rendered":"\n

La boulang\u00e8re-p\u00e2tissi\u00e8re confirm\u00e9e Christine Pfyffer a r\u00e9alis\u00e9 son r\u00eave en obtenant l\u2019examen professionnel. Le chemin a toutefois \u00e9t\u00e9 long\u2009; dans le vrai sens du terme.<\/strong><\/p>\n\n\n\n

En fin de scolarit\u00e9, je ne savais pas vraiment quel m\u00e9tier je voulais faire. Quelques jours de stage dans la boulangerie W\u00fcst \u00e0 Gampel (VS) ont suffi pour me convaincre de me lancer dans un apprentissage de boulang\u00e8re-p\u00e2tissi\u00e8re.
J\u2019ai entam\u00e9 la formation de trois ans en 2001. J\u2019ai beaucoup aim\u00e9 le travail, la cr\u00e9ativit\u00e9, les produits, l\u2019artisanat. Mon dipl\u00f4me acquis, j\u2019ai particip\u00e9 \u00e0 la Finale romande et tessinoise des boulangers en avril\u202f2005. J\u2019ai obtenu la deuxi\u00e8me place. Diff\u00e9rents professionnels m\u2019avaient d\u00e9j\u00e0 conseill\u00e9e \u00e0 l\u2019\u00e9poque de poursuivre ma formation et de passer l\u2019examen professionnel (EP). Cette pens\u00e9e ne m\u2019a plus quitt\u00e9e. Il m\u2019a fallu cependant encore quelque temps pour me d\u00e9cider \u00e0 relever le d\u00e9fi\u2026
Apr\u00e8s mon apprentissage, j\u2019ai travaill\u00e9 comme boulang\u00e8re-p\u00e2tissi\u00e8re pendant cinq ans. J\u2019ai ensuite voulu changer de secteur pour faire quelque chose d\u2018autre\u2009: pendant quatre ans, j\u2019ai travaill\u00e9 en deux \u00e9quipes dans l\u2019entreprise Synthes \u00e0 Rarogne (VS). J\u2019ai fabriqu\u00e9 des plaques Philos. J\u2019ai ensuite \u00e9t\u00e9 responsable de filiale dans une horlogerie-bijouterie pendant une ann\u00e9e. Je ne devais plus travailler le week-end. Je pouvais donc m\u2019adonner \u00e0 mes hobbies, passer du temps avec ma famille et mes amis en n\u2019ayant plus des horaires de travail irr\u00e9guliers.<\/p>\n\n\n\n

\u00abMa passion pour mon m\u00e9tier ne s\u2019est jamais \u00e9teinte.\u00bb

Toutefois, ma passion pour mon m\u00e9tier ne s\u2019est jamais \u00e9teinte. J\u2019ai toujours continu\u00e9 \u00e0 suivre des cours de perfectionnement en cuisine sur des sujets tels que le chocolat, le massepain ou le sucre. L\u2019envie de reprendre mon m\u00e9tier n\u2019a cess\u00e9 de cro\u00eetre et j\u2019ai d\u00e9cid\u00e9 de revenir \u00e0 ce que j\u2019avais appris. En 2015, j\u2019ai eu l\u2019opportunit\u00e9 de progresser chez Partyservice und Catering Gaumenzauber \u00e0 Brigue. J\u2019\u00e9tais responsable de la p\u00e2tisserie.<\/p>\n\n\n\n

Retour aux sources<\/h2>\n\n\n\n

J\u2019avais toujours en t\u00eate de me perfectionner en tant que boulang\u00e8re-p\u00e2tissi\u00e8re. \u00ab\u2009Mais essaie donc\u2009!\u2009\u00bb, me r\u00e9p\u00e9tait ma famille. En 2016, j\u2019ai particip\u00e9 \u00e0 la s\u00e9ance d\u2019information sur l\u2019EP de l\u2019Ecole professionnelle Richemont \u00e0 Lucerne. En 2017, soit seize ans apr\u00e8s le d\u00e9but de ma premi\u00e8re formation, j\u2019ai r\u00e9ellement commenc\u00e9 les cours de pr\u00e9paration. Je travaillais encore \u00e0 100\u202f% chez Partyservice, mais je cherchais une place dans une boulangerie, pour pouvoir passer l\u2019examen pratique avec l\u2019infrastructure technique n\u00e9cessaire. Et c\u2019est ainsi que, en novembre\u202f2017, je suis retourn\u00e9e dans mon entreprise d\u2019apprentissage, la Feinb\u00e4ckerei W\u00fcst.
Les deux ann\u00e9es de pr\u00e9paration \u00e0 l\u2019EP ont \u00e9t\u00e9 une p\u00e9riode difficile. Le travail, l\u2019\u00e9cole et l\u2019apprentissage me prenaient tellement de temps que je n\u2019en avais pratiquement plus pour mes coll\u00e8gues. J\u2019habitais \u00e0 Bitsch (VS), je travaillais \u00e0 Gampel et l\u2019\u00e9cole se trouvait \u00e0 Lucerne. J\u2019ai toujours fait les longs trajets en voiture, j\u2019en ai donc pass\u00e9 du temps sur les routes et les cols de Suisse. Je n\u2019y serais pas arriv\u00e9e sans le soutien inconditionnel de ma famille, de mon partenaire, de mon aide Andrea Zenh\u00e4usern, et de tous mes chefs et coll\u00e8gues de travail.<\/p>\n\n\n\n

\u00abBeaucoup d\u2019employeurs feraient bien de suivre un cours de gestion des collaborateurs\u2009!\u00bb

Le d\u00e9tour valait la peine\u2009! J\u2019ai appris \u00e9norm\u00e9ment de choses. Avant, je n\u2019avais que la vision de l\u2019employ\u00e9e, mais aujourd\u2019hui je vois les choses diff\u00e9remment, aussi du point de vue d\u2019une employeuse. Outre les connaissances professionnelles, j\u2019ai appris \u00e0 g\u00e9rer des collaborateurs ou des apprentis, et je sais mener un entretien. On n\u2019y accorde g\u00e9n\u00e9ralement pas assez d\u2019importance. Beaucoup d\u2019employeurs feraient bien de suivre un cours de gestion des collaborateurs\u2009!
Le r\u00e9seau est aussi tr\u00e8s important. J\u2019ai gard\u00e9 le contact avec mes camarades d\u2019\u00e9cole une fois ma formation termin\u00e9e. Nous \u00e9tions une classe g\u00e9niale. Je pouvais toujours compter sur leur aide quand j\u2019avais des questions. Tous sont des professionnels motiv\u00e9s. Ils ont toujours \u00e9t\u00e9 l\u00e0 les uns pour les autres.
De retour \u00e0 100\u202f% chez Gaumenzauber, je dirige d\u00e9sormais le service de la p\u00e2tisserie, qui a gagn\u00e9 en importance. Je peux mettre en pratique ce que j\u2019ai appris \u00e0 l\u2019\u00e9cole. Et m\u00eame le long trajet entre le Valais et Lucerne ne saurait me dissuader de passer peut-\u00eatre un jour l\u2019examen professionnel sup\u00e9rieur (EPS).<\/p>\n\n\n\n

Christine Pfyffer<\/h2>\n\n\n\n

2001\u202f: apprentissage de trois ans comme boulang\u00e8re-p\u00e2tissi\u00e8re \u00e0 la Feinb\u00e4ckerei W\u00fcst, \u00e0 Gampel
d\u00e8s 2004\u2009: diff\u00e9rentes boulangeries
2005\u202f: deuxi\u00e8me de la Finale romande et tessinoise des jeunes boulangers
2009\u202f: machiniste chez Synthes \u00e0 Rarogne
2013\u202f: responsable de filiale dans une horlogerie
2015\u202f: Party- und Cateringservice Gaumenzauber \u00e0 Brigue
2017\u202f: d\u00e9but des cours de pr\u00e9paration \u00e0 l\u2019examen professionnel
2019\u202f: obtention du brevet<\/p>\n","protected":false},"excerpt":{"rendered":"

La boulang\u00e8re-p\u00e2tissi\u00e8re confirm\u00e9e Christine Pfyffer a r\u00e9alis\u00e9 son r\u00eave en obtenant l\u2019examen professionnel. Le chemin a toutefois \u00e9t\u00e9 long\u2009; dans le vrai sens du terme. En fin de scolarit\u00e9, je ne savais pas vraiment quel m\u00e9tier je voulais faire. Quelques jours de stage dans la boulangerie W\u00fcst \u00e0 Gampel (VS) ont suffi pour me convaincre de me lancer dans un […]<\/p>\n","protected":false},"author":1,"featured_media":6105,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-10405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"acf":[],"yoast_head":"\n\u00ab\u2009Le d\u00e9tour valait la peine\u2009\u00bb | 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\/le-detour-valait-la-peine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Le d\u00e9tour valait la peine\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"La boulang\u00e8re-p\u00e2tissi\u00e8re confirm\u00e9e Christine Pfyffer a r\u00e9alis\u00e9 son r\u00eave en obtenant l\u2019examen professionnel. 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