{"id":10414,"date":"2019-09-11T14:18:00","date_gmt":"2019-09-11T12:18:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10414"},"modified":"2022-05-20T14:19:17","modified_gmt":"2022-05-20T12:19:17","slug":"je-suis-maintenant-en-deuxieme-annee","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/je-suis-maintenant-en-deuxieme-annee\/","title":{"rendered":"Je suis maintenant en deuxi\u00e8me ann\u00e9e"},"content":{"rendered":"\n<p>Dans son billet mensuel, Roman Artison partage avec les lecteurs de \u00ab panissimo \u00bb son quotidien d\u2019apprenti p\u00e2tissier-confiseur.<\/p>\n\n\n\n<p>Une ann\u00e9e s\u2019est d\u00e9j\u00e0 \u00e9coul\u00e9e depuis mes d\u00e9buts dans le m\u00e9tier. Ce premier pas dans une \u00e9ventuelle carri\u00e8re m\u2019a beaucoup appris sur le m\u00e9tier et sur moi-m\u00eame aussi. J\u2019ai pass\u00e9 tellement de bons moments, dr\u00f4les, int\u00e9ressants, parfois durs ou encore \u00e9puisants; mais \u00e7a fait partie du charme de ce travail qu\u2019on a tous les matins\u2009!<br>La boulangerie chocolaterie Gerber &amp; Wyss a repris le four d\u2019Yverdon-les-Bains qui \u00e9tait utilis\u00e9 au XIIIe\u202fsi\u00e8cle pour s\u2019en servir comme tea-room. Je suis heureux de travailler dans ce lieu historique, pour la relation que j\u2019entretiens avec mes coll\u00e8gues et patrons, pour la qualit\u00e9 des produits et de la philosophie \u00ab\u2009\u00e9cologique\u2009\u00bb, mais pas seulement. J\u2019ai pass\u00e9 quelques journ\u00e9es, ces derniers temps, en boulangerie et \u00e7a m\u2019a beaucoup plu.<\/p>\n\n\n\n<p>\u00ab\u2009Je r\u00e9fl\u00e9chis doucement \u00e0 faire une ann\u00e9e suppl\u00e9mentaire\u2009\u00bb<br><br>J\u2019ai pu d\u00e9couvrir quelque chose de nouveau. Je r\u00e9fl\u00e9chis doucement \u00e0 faire une ann\u00e9e suppl\u00e9mentaire pour avoir un certificat de boulanger en plus de celui de p\u00e2tissier-confiseur que j\u2019esp\u00e8re obtenir.<br>Je suis maintenant en deuxi\u00e8me ann\u00e9e, j\u2019esp\u00e8re pouvoir profiter de plus de pratique \u00e0 l\u2019\u00e9cole car plus je reste assis plus je suis fatigu\u00e9. J\u2019ai besoin de bouger pour pouvoir rester attentif. La reprise des cours se passe bien. Les premi\u00e8res \u00e9valuations arrivent vite. Je suis pr\u00eat \u00e0 reprendre ce rythme.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans son billet mensuel, Roman Artison partage avec les lecteurs de \u00ab panissimo \u00bb son quotidien d\u2019apprenti p\u00e2tissier-confiseur. Une ann\u00e9e s\u2019est d\u00e9j\u00e0 \u00e9coul\u00e9e depuis mes d\u00e9buts dans le m\u00e9tier. Ce premier pas dans une \u00e9ventuelle carri\u00e8re m\u2019a beaucoup appris sur le m\u00e9tier et sur moi-m\u00eame aussi. J\u2019ai pass\u00e9 tellement de bons moments, dr\u00f4les, int\u00e9ressants, parfois durs ou encore \u00e9puisants; mais [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10415,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[],"class_list":["post-10414","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formation-releve"],"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>Je suis maintenant en deuxi\u00e8me ann\u00e9e | 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\/je-suis-maintenant-en-deuxieme-annee\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Je suis maintenant en deuxi\u00e8me ann\u00e9e\" \/>\n<meta property=\"og:description\" content=\"Dans son billet mensuel, Roman Artison partage avec les lecteurs de \u00ab panissimo \u00bb son quotidien d\u2019apprenti p\u00e2tissier-confiseur. 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