{"id":10509,"date":"2019-07-17T11:30:00","date_gmt":"2019-07-17T09:30:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10509"},"modified":"2022-05-20T16:10:29","modified_gmt":"2022-05-20T14:10:29","slug":"cuire-nest-pas-cuisiner","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/cuire-nest-pas-cuisiner\/","title":{"rendered":"\u00ab\u2009Cuire n\u2019est pas cuisiner\u2009\u00bb"},"content":{"rendered":"\n<p><strong>Le chef Jonathan Sch\u00e4rer se penche sur les diff\u00e9rences et les similitudes entre les professions de cuisinier et de boulanger-confiseur.<\/strong><\/p>\n\n\n\n<p>\u00ab\u2009Cuire n\u2019est pas cuisiner\u2009\u00bb est une citation tr\u00e8s r\u00e9pandue, largement relay\u00e9e par les cuisiniers \u00e0 la t\u00e9l\u00e9vision.<br>La cuisson de pain et de g\u00e2teaux ne fait pas partie des travaux les plus pris\u00e9s des cuisiniers. La grande diff\u00e9rence r\u00e9side dans le fait que la marge d\u2019erreur est nettement moindre lorsqu\u2019on cuit que lorsqu\u2019on cuisine. On m\u2019a souvent dit ceci\u2009: \u00ab\u2009Oublie la recette, nous ne sommes pas des apothicaires\u2009\u00bb.<br>Il n\u2019en va pas de m\u00eame pour la cuisson. Il n\u2019est en effet pas possible de r\u00e9ussir une p\u00e2te lev\u00e9e si la proportion d\u2019eau et de farine ne joue pas, si la levure est d\u00e9lay\u00e9e dans du lait trop chaud ou si la fen\u00eatre de cuisine est ouverte pour a\u00e9rer lors de la phase de repos.<br>C\u2019est facile de confectionner une tresse au beurre normale ou des petits pains brioch\u00e9s selon la recette. Mais lorsque la saison et ses propri\u00e9t\u00e9s (temp\u00e9rature, humidit\u00e9 de l\u2019air, pression atmosph\u00e9rique) influent sur la p\u00e2te, il s\u2019av\u00e8re plus difficile de d\u00e9livrer un produit parfait\u2009; \u00e0 longueur d\u2019ann\u00e9e.<br>De nos jours, tous les m\u00e9tiers artisanaux requi\u00e8rent beaucoup de connaissances. Les bouchers, les boulangers-confiseurs, les professionnels de la restauration et les cuisiniers sont tous \u00e0 la m\u00eame enseigne, leurs activit\u00e9s d\u00e9passant le cadre de leur profession. Fort de son exp\u00e9rience et de son savoir, chacun est un professionnel dans son domaine. Mais ils ont tous en commun\u2009: un m\u00e9tier tr\u00e8s dur.<br>Ceux qui n\u2019ont pas les connaissances ou le temps n\u00e9cessaires \u00e0 cet effet devraient au moins consid\u00e9rer les PME locales comme des fournisseurs, sachant que nous luttons tous contre les grands d\u00e9taillants, et que nous devons chaque jour justifier le fait que nos prix sont plus \u00e9lev\u00e9s que ceux des hypermarch\u00e9s, o\u00f9 en plus on trouve tout ce dont on a besoin.<br>Car comme on le sait, les professionnels passionn\u00e9s cr\u00e9ent des produits finaux avec plus-value pour les clients qui appr\u00e9cient les petits pains ou de simples gourmandises avec le caf\u00e9.<\/p>\n\n\n\n<p>Jonathan Sch\u00e4rer est chef de cuisine au restaurant Kreuz, \u00e0 Belp (BE). Il a r\u00e9ussi l\u2019examen professionnel en 2018, pour devenir chef cuisinier avec brevet Il et est membre de la Soci\u00e9t\u00e9 suisse des cuisiniers. Le restaurant Kreuz s\u2019est vu d\u00e9cerner quelques prestigieuses distinctions\u2009: Best of Swiss Gastro 2018 \u00ab\u2009Classic\u2009\u00bb, Viande suisse, Pain suisse, Falstaff Beizenguide 2019.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.swissbaker.ch\/de\/panissimo-news\/swissbaker-blog\/\">swissbaker-blog<\/a><br>Les swissbaker-blogs refl\u00e8tent l\u2019opinion de leur auteur. \u00ab panissimo \u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le chef Jonathan Sch\u00e4rer se penche sur les diff\u00e9rences et les similitudes entre les professions de cuisinier et de boulanger-confiseur. \u00ab\u2009Cuire n\u2019est pas cuisiner\u2009\u00bb est une citation tr\u00e8s r\u00e9pandue, largement relay\u00e9e par les cuisiniers \u00e0 la t\u00e9l\u00e9vision.La cuisson de pain et de g\u00e2teaux ne fait pas partie des travaux les plus pris\u00e9s des cuisiniers. La grande diff\u00e9rence r\u00e9side dans le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10510,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-10509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"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>\u00ab\u2009Cuire n\u2019est pas cuisiner\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\/cuire-nest-pas-cuisiner\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Cuire n\u2019est pas cuisiner\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"Le chef Jonathan Sch\u00e4rer se penche sur les diff\u00e9rences et les similitudes entre les professions de cuisinier et de boulanger-confiseur. \u00ab\u2009Cuire n\u2019est pas cuisiner\u2009\u00bb est une citation tr\u00e8s r\u00e9pandue, largement relay\u00e9e par les cuisiniers \u00e0 la t\u00e9l\u00e9vision.La cuisson de pain et de g\u00e2teaux ne fait pas partie des travaux les plus pris\u00e9s des cuisiniers. 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