{"id":10787,"date":"2019-02-06T16:20:00","date_gmt":"2019-02-06T15:20:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10787"},"modified":"2022-05-24T16:21:09","modified_gmt":"2022-05-24T14:21:09","slug":"mon-entree-dans-le-monde-de-la-patisserie-confiserie","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/mon-entree-dans-le-monde-de-la-patisserie-confiserie\/","title":{"rendered":"Mon entr\u00e9e dans le monde de la p\u00e2tisserie-confiserie"},"content":{"rendered":"\n<p><strong>D\u00e8s aujourd\u2019hui, \u00ab panissimo \u00bb publie chaque mois le Journal d\u2019un apprenti. Au travail, \u00e0 l\u2019\u00e9cole ou durant ses loisirs\u2026 Roman Artison y partage son quotidien de p\u00e2tissier-confiseur en herbe.<\/strong><\/p>\n\n\n\n<p>Je m\u2019appelle Roman Artison, j\u2019aurai 16 ans en juillet. J\u2019habite en Suisse romande et je suis en premi\u00e8re ann\u00e9e d\u2019apprentissage en tant que p\u00e2tissier-confiseur. J\u2019exerce dans la boulangerie-chocolaterie Gerber Wyss qui a r\u00e9cemment ouvert ses portes \u00e0 Yverdon-les-Bains.<br>J\u2019ai fini ma scolarit\u00e9 \u00e0 14 ans en ayant fait trois ans de voie pr\u00e9gymnasiale, mais je n\u2019ai malheureusement obtenu que le certificat voie g\u00e9n\u00e9rale.<br>Je vis avec mon grand fr\u00e8re, ma petite s\u0153ur et ma m\u00e8re qui travaille \u00e0 Renens (VD). Elle est employ\u00e9e comme collaboratrice scientifique \u00e0 l\u2019Institut f\u00e9d\u00e9ral des hautes \u00e9coles en formation professionnelle. Quant \u00e0 mon p\u00e8re, lui, il habite Bienne. Il est travailleur social ind\u00e9pendant.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-du-quatre-quarts-au-paris-brest\">Du quatre-quarts au Paris-Brest<\/h2>\n\n\n\n<p>Il y a bient\u00f4t trois ans, j\u2019ai commenc\u00e9 \u00e0 regarder des vid\u00e9os sur la p\u00e2tisserie (concours, documentaires, films, etc\u2026). Ils m\u2019ont pouss\u00e9 \u00e0 faire de plus en plus d\u2019exp\u00e9riences culinaires \u00e0 la maison et toujours plus sophistiqu\u00e9es. Je suis pass\u00e9, par exemple, du quatre-quarts au Paris-Brest ou encore du moelleux au chocolat au Saint-Honor\u00e9. C\u2019est de l\u00e0 que vient ma passion pour la p\u00e2tisserie. J\u2019ai notamment fait un stage chez Guign\u2019Art \u00e0 Orbe, un autre chez Vandermeersch \u00e0 Paris, puis \u00e9videmment un dernier chez Gerber Wyss ; ce qui m\u2019a renforc\u00e9 dans l\u2019id\u00e9e de devenir p\u00e2tissier. Auparavant, mon idole \u00e9tait Christophe Michalak. Toutefois, apr\u00e8s avoir \u00e9cout\u00e9 et discut\u00e9 avec mes ma\u00eetres d\u2019apprentissage \u00e0 plusieurs reprises, je trouve leur philosophie autour de l\u2019alimentation bien plus int\u00e9ressante ; idem pour leur technique dans leurs domaines respectifs.<br>Je me suis retrouv\u00e9 dans cette entreprise apr\u00e8s avoir postul\u00e9 dans plusieurs boulangeries-p\u00e2tisseries de diff\u00e9rentes villes : Bienne, Lausanne et Neuch\u00e2tel. Un soir je suis all\u00e9 frapper \u00e0 la porte de mes futurs patrons. S\u00e9verin Gerber m\u2019a accueilli et nous avons pu fixer une date de stage. Ils m\u2019ont ensuite propos\u00e9 de venir tous les samedis matin travailler pour voir si apr\u00e8s \u00e7a je serai toujours s\u00fbr de vouloir faire ce m\u00e9tier. Gr\u00e9gory Wyss m\u2019a garanti ma place d\u2019apprenti \u00e0 la condition que j\u2019aie au moins mon certificat voie g\u00e9n\u00e9rale. En ao\u00fbt 2018, j\u2019ai donc pu entamer ma formation.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e8s aujourd\u2019hui, \u00ab panissimo \u00bb publie chaque mois le Journal d\u2019un apprenti. Au travail, \u00e0 l\u2019\u00e9cole ou durant ses loisirs\u2026 Roman Artison y partage son quotidien de p\u00e2tissier-confiseur en herbe. Je m\u2019appelle Roman Artison, j\u2019aurai 16 ans en juillet. J\u2019habite en Suisse romande et je suis en premi\u00e8re ann\u00e9e d\u2019apprentissage en tant que p\u00e2tissier-confiseur. J\u2019exerce dans la boulangerie-chocolaterie Gerber Wyss [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10788,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[47],"tags":[],"class_list":["post-10787","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>Mon entr\u00e9e dans le monde de la p\u00e2tisserie-confiserie | 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\/mon-entree-dans-le-monde-de-la-patisserie-confiserie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mon entr\u00e9e dans le monde de la p\u00e2tisserie-confiserie\" \/>\n<meta property=\"og:description\" content=\"D\u00e8s aujourd\u2019hui, \u00ab panissimo \u00bb publie chaque mois le Journal d\u2019un apprenti. 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