{"id":10667,"date":"2019-04-30T15:53:00","date_gmt":"2019-04-30T13:53:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10667"},"modified":"2022-05-24T14:27:54","modified_gmt":"2022-05-24T12:27:54","slug":"reunir-des-experiences-et-aller-de-lavant","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/reunir-des-experiences-et-aller-de-lavant\/","title":{"rendered":"R\u00e9unir des exp\u00e9riences et aller de l\u2019avant"},"content":{"rendered":"\n<p><strong>Apr\u00e8s une participation couronn\u00e9e de succ\u00e8s au Concours international des jeunes boulangers \u00e0 Lyon, Dominique Buchmann, p\u00e2tisserie Buchmann SA, change de perspective. Il multiplie les exp\u00e9riences \u00e0 l\u2019\u00e9tranger.<\/strong><\/p>\n\n\n\n<p>Apr\u00e8s avoir particip\u00e9 \u00e0 des concours nationaux et r\u00e9gionaux au cours des derni\u00e8res ann\u00e9es, j\u2019ai tent\u00e9 ma chance pour la premi\u00e8re fois sur une sc\u00e8ne internationale en janvier dernier.<br>Les pr\u00e9parations \u00e0 ce prochain objectif d\u2019envergure ont d\u00e9but\u00e9 tr\u00e8s t\u00f4t. Je voulais obtenir un bon r\u00e9sultat au Concours international des jeunes boulangers \u00e0 Lyon. Parall\u00e8lement \u00e0 mon travail dans la boulangerie-p\u00e2tisserie familiale, j\u2019ai d\u00fb trouver du temps pour la cr\u00e9ation et l\u2019entra\u00eenement. Les attentes de mon entourage et les miennes \u00e9taient tr\u00e8s \u00e9lev\u00e9es quant \u00e0 la r\u00e9ussite de ce grand \u00e9cart. Dans ces circonstances, la p\u00e9riode de l\u2019automne \u00e0 janvier a \u00e9t\u00e9 tr\u00e8s absorbante et exigeante. Toutefois, elle a aussi \u00e9t\u00e9 instructive et int\u00e9ressante.<br>La phase de pr\u00e9paration la plus intense a pr\u00e9c\u00e9d\u00e9 de peu le concours. Elle s\u2019est d\u00e9roul\u00e9 \u00e0 l\u2019Ecole professionnelle Richemont. Je me suis efforc\u00e9 de perfectionner les proc\u00e9dures de travail avec Urs R\u00f6thlin, responsable boulangerie et p\u00e2tisserie fine, et la championne du monde en titre de boulangerie Ramona Bolliger. Les journ\u00e9es de travail de plus de douze heures n\u2019\u00e9taient pas rares.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-improvisation-de-rigueur\">Improvisation de rigueur<\/h2>\n\n\n\n<p>Le fait de disposer de peu de temps constituait le plus grand d\u00e9fi de cette comp\u00e9tition. En connaissance de cause, nous nous sommes rendus \u00e0 Lyon. Je devais y disputer le concours avec Natalie Steiner. Nous avons connu le moment le plus stressant lorsque nous avons appris que des plaques de cuisson \u00e9taient introuvables\u2009; bien que not\u00e9es sur la liste du mat\u00e9riel. J\u2019ai \u00e9t\u00e9 contraint d\u2019improviser.<br>Le jour du concours, j\u2019ai r\u00e9alis\u00e9 tous les produits dans les temps prescrits. Pour le reste aussi, nous avons conclu de mani\u00e8re satisfaisante. A la fin, le 6e et le 9e rangs sur 18 ont pu \u00eatre atteints parmi une forte concurrence, principalement chinoise.<br>De mani\u00e8re plus g\u00e9n\u00e9rale, ce premier concours international a \u00e9t\u00e9 aussi une r\u00e9ussite. La grande sc\u00e8ne et le salon, de m\u00eame que d\u2019autres concours tels que le Bocuse d\u2019or, une prestigieuse comp\u00e9tition culinaire, \u00e9taient tr\u00e8s impressionnants. Ils m\u2019ont ouvert de nouveaux horizons.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-nouvelles-experiences-et-perspectives\">Nouvelles exp\u00e9riences et perspectives<\/h2>\n\n\n\n<p>Dans le cadre de mon stage actuel pr\u00e8s de Munich, j\u2019ai la possibilit\u00e9 d\u2019acqu\u00e9rir de nouvelles exp\u00e9riences et perspectives en mati\u00e8re d\u2019art boulanger dans les ateliers ruraux Hermannsdorf. Cette exploitation mod\u00e8le int\u00e8gre l\u2019ensemble de la cha\u00eene de production, du seigle, de l\u2019\u00e9peautre et du bl\u00e9 dans les champs au moulin, aux \u0153ufs de la ferme ou au lait, jusqu\u2019au pain pr\u00eat \u00e0 \u00eatre consomm\u00e9. Cette exploitation bio montre ce que pourrait \u00eatre la boulangerie du futur. Du pain au levain y est principalement produit\u2009; un pain dont la qualit\u00e9 m\u2019enthousiasme. Ce mois, le prince Charles en personne visitera l\u2019exploitation Hermannsdorf.<br>J\u2019emporterai d\u2019ici \u00e9galement un grand savoir, de m\u00eame que peut-\u00eatre certaines techniques et nouvelles id\u00e9es de produits. Cette \u00e9tape viendra rejoindre les exp\u00e9riences qui me feront aller de l\u2019avant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-dominique-buchmann\">Dominique Buchmann<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2013\u2009\u2013\u20092016\u2009: apprentissage de p\u00e2tissier-confiseur \u00e0 la confiserie Br\u00e4ndli, B\u00e2le<\/li><li>2014\u2009: 3e place \u00e0 l\u2019Artificia (1\u00e8re ann\u00e9e)<\/li><li>2015\u2009: 2e place \u00e0 l\u2019Artificia (2e ann\u00e9e)<\/li><li>2016\u2009: 1\u00e8re place \u00e0 l\u2019Artificia (3e ann\u00e9e)<\/li><li>2016\u2009: 2e place aux SwissSkills en tant que p\u00e2tissier-confiseur<\/li><li>2016\u2009\u2013\u20092017\u2009: compl\u00e9ment boulanger-p\u00e2tissier chez Kreyenb\u00fchl, Lucerne<\/li><li>2017\u2009: p\u00e2tissier-confiseur chez Rolf M\u00fcrner<\/li><li>2017\u2009: 1\u00e8re place aux SwissSkills en tant que boulanger-p\u00e2tissier<\/li><li>2018\u2009: p\u00e2tisserie Buchmann SA<\/li><li>2019\u2009: Concours international des jeunes boulangers \u00e0 Lyon.<\/li><li>2019\u2009: lieu de travail actuel ateliers ruraux Herrmannsdorf, Munich<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Apr\u00e8s une participation couronn\u00e9e de succ\u00e8s au Concours international des jeunes boulangers \u00e0 Lyon, Dominique Buchmann, p\u00e2tisserie Buchmann SA, change de perspective. Il multiplie les exp\u00e9riences \u00e0 l\u2019\u00e9tranger. Apr\u00e8s avoir particip\u00e9 \u00e0 des concours nationaux et r\u00e9gionaux au cours des derni\u00e8res ann\u00e9es, j\u2019ai tent\u00e9 ma chance pour la premi\u00e8re fois sur une sc\u00e8ne internationale en janvier dernier.Les pr\u00e9parations \u00e0 ce [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6291,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-10667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-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>R\u00e9unir des exp\u00e9riences et aller de l\u2019avant | 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\/reunir-des-experiences-et-aller-de-lavant\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"R\u00e9unir des exp\u00e9riences et aller de l\u2019avant\" \/>\n<meta property=\"og:description\" content=\"Apr\u00e8s une participation couronn\u00e9e de succ\u00e8s au Concours international des jeunes boulangers \u00e0 Lyon, Dominique Buchmann, p\u00e2tisserie Buchmann SA, change de perspective. Il multiplie les exp\u00e9riences \u00e0 l\u2019\u00e9tranger. Apr\u00e8s avoir particip\u00e9 \u00e0 des concours nationaux et r\u00e9gionaux au cours des derni\u00e8res ann\u00e9es, j\u2019ai tent\u00e9 ma chance pour la premi\u00e8re fois sur une sc\u00e8ne internationale en janvier dernier.Les pr\u00e9parations \u00e0 ce [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/reunir-des-experiences-et-aller-de-lavant\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-30T13:53:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-24T12:27:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/NL-9.1-Dominique-Buchmann.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"474\" \/>\n\t<meta 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