{"id":10699,"date":"2019-04-03T16:29:00","date_gmt":"2019-04-03T14:29:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10699"},"modified":"2022-05-24T15:11:24","modified_gmt":"2022-05-24T13:11:24","slug":"savoir-faire-un-pas-de-cote","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/savoir-faire-un-pas-de-cote\/","title":{"rendered":"Savoir faire un pas de c\u00f4t\u00e9"},"content":{"rendered":"\n<p><strong>Autre secteur, autre domaine, autre culture\u2009: travailler un temps en dehors de son environnement habituel en vaut la peine. C\u2019est ce que confirme Vanessa Schnyder, p\u00e2tissi\u00e8re-confiseuse de son \u00e9tat.<\/strong><\/p>\n\n\n\n<p>Faire un pas de c\u00f4t\u00e9, pour sortir du petit monde confortable des boulangers-confiseurs, o\u00f9 tout le monde se conna\u00eet et o\u00f9 il fait bon vivre, n\u2019est pas facile du tout. En visitant la FBK, je me suis \u00e0 nouveau rendu compte que tout le monde se conna\u00eet dans notre secteur.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-un-saut-dans-l-inconnu\">Un saut dans l\u2019inconnu<\/h2>\n\n\n\n<p>Autant sortir de sa zone de confort et oser faire quelque chose de nouveau n\u2019est pas simple, autant cela me semble indispensable. L\u00e0, dehors, se trouve un autre monde, pr\u00eat \u00e0 appr\u00e9cier nos talents, notre savoir-faire, nos comp\u00e9tences. Il suffit de faire un petit pas de c\u00f4t\u00e9 pour se rendre compte des belles choses que nous pourrions y apporter, de par notre formation.<br>J\u2019encourage tous les jeunes boulangers et confiseurs \u00e0 oser ce saut dans l\u2019inconnu et la nouveaut\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-incursion-dans-le-monde-de-la-gastronomie\">Incursion dans le monde de la gastronomie<\/h2>\n\n\n\n<p>Le monde de la gastronomie m\u2019a permis de vivre des exp\u00e9riences incroyables. Je me souviens notamment de mon exp\u00e9rience dans les cuisines d\u2019un h\u00f4tel d\u2019Arosa, une incursion dans le monde de la gastronomie que je n\u2019oublierai pas\u2009! En tant que p\u00e2tissi\u00e8re, j\u2019\u00e9tais tr\u00e8s demand\u00e9e et appr\u00e9ci\u00e9e de mes coll\u00e8gues cuisiniers, qui me surnommaient affectueusement \u00ab\u2009Chleberi\u2009\u00bb. Si le travail en cuisine est difficile, on en tire quand m\u00eame beaucoup d\u2019avantages. Et puis les chefs se gardaient d\u2019employer un mauvais langage avec moi, par peur de s\u2019ali\u00e9ner la p\u00e2tissi\u00e8re!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-ouverture-de-nouveaux-horizons\">Ouverture de nouveaux horizons<\/h2>\n\n\n\n<p>Les postes saisonniers en p\u00e2tisserie sont aussi tr\u00e8s int\u00e9ressants et permettent d\u2019ouvrir des horizons. En particulier ceux qui se passent \u00e0 l\u2019\u00e9tranger\u2009: il n\u2019y a pas meilleur moyen de conna\u00eetre les habitants et la mentalit\u00e9 d\u2019un pays qu\u2019en y travaillant.<br>J\u2019ai appris \u00e9norm\u00e9ment \u00e0 l\u2019occasion d\u2019emplois saisonniers, notamment \u00e0 faire preuve de cr\u00e9ativit\u00e9 et \u00e0 d\u00e9fendre mes propres id\u00e9es. Bien s\u00fbr, ces exp\u00e9riences nous apprennent aussi \u00e0 improviser et \u00e0 ne pas toujours suivre les recettes et les manuels \u00e0 la virgule pr\u00e8s, pour suivre sa propre voie. J\u2019y ai aussi gagn\u00e9 en tol\u00e9rance pour les autres cursus, mentalit\u00e9s, fa\u00e7ons de faire et membres d\u2019\u00e9quipe.<br>Aujourd\u2019hui je travaille \u00e0 nouveau dans une p\u00e2tisserie, et je viens de passer l\u2019examen professionnel. Chacune de mes exp\u00e9riences a contribu\u00e9 \u00e0 me permettre de boucler ma formation, et m\u2019aide encore chaque jour dans la pratique de ce que je consid\u00e8re comme le plus beau m\u00e9tier du monde.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-vanessa-schnyder\">Vanessa Schnyder<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2008\u2009\u2013\u20092011\u202f: formation de p\u00e2tissi\u00e8re-confiseuse<\/li><li>2011\u202f: 3e rang aux SwissSkills<\/li><li>Et\u00e9 2012\u202f: p\u00e2tissi\u00e8re chez Acherer Patisserie &amp; Blumen, Tyrol du Sud<\/li><li>2013\u202f: 3e rang aux Swiss Chocolate Masters<\/li><li>2013\u202f: 4e rang et Medallion for Excellence aux WorldSkills, Leipzig<\/li><li>2014\u202f: vice-championne aux championnats du monde juniors UIBC, Taiwan<\/li><li>Et\u00e9 et hiver 2016\/17\u202f: patissi\u00e8re \u00e0 l\u2019Hotel Kulm, Arosa<\/li><li>Hiver 2016\u202f: chocolati\u00e8re chez David, l\u2019Instant chocolat, Crans-Montana<\/li><li>2017\u2009\u2013\u20092019\u202f: d\u00e9but de la formation pour l\u2019examen professionnel<\/li><li>2019 : experte aux WorldSkills \u00e0 Kazan (RUS)<\/li><li>Employeur actuel : Confiserie Roggwiller \u00e0 St-Gall<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Autre secteur, autre domaine, autre culture\u2009: travailler un temps en dehors de son environnement habituel en vaut la peine. C\u2019est ce que confirme Vanessa Schnyder, p\u00e2tissi\u00e8re-confiseuse de son \u00e9tat. Faire un pas de c\u00f4t\u00e9, pour sortir du petit monde confortable des boulangers-confiseurs, o\u00f9 tout le monde se conna\u00eet et o\u00f9 il fait bon vivre, n\u2019est pas facile du tout. En [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-10699","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>Savoir faire un pas de c\u00f4t\u00e9 | 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\/savoir-faire-un-pas-de-cote\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Savoir faire un pas de c\u00f4t\u00e9\" \/>\n<meta property=\"og:description\" content=\"Autre secteur, autre domaine, autre culture\u2009: travailler un temps en dehors de son environnement habituel en vaut la peine. 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