{"id":10793,"date":"2019-02-06T09:45:00","date_gmt":"2019-02-06T08:45:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=10793"},"modified":"2022-05-24T16:24:00","modified_gmt":"2022-05-24T14:24:00","slug":"jaime-mon-metier","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/jaime-mon-metier\/","title":{"rendered":"\u00ab\u2009J\u2019aime mon m\u00e9tier\u2009\u00bb"},"content":{"rendered":"\n<p><strong>Le Tessinois Duilio Gorla a \u00e9t\u00e9 \u00e9lu meilleur jeune boulanger-p\u00e2tissier romand et tessinois en 2018, \u00e0 l\u2019occasion du Swiss Bakery Trophy (SBT). Dans cet article, il \u00e9voque son amour du m\u00e9tier et sa fascination pour les concours.<\/strong><\/p>\n\n\n\n<p>J\u2019ai commenc\u00e9 mon apprentissage de boulanger-p\u00e2tissier en septembre 2015 \u00e0 \u00ab La Bottega del Fornaio di G. Piffaretti Sagl \u00bb \u00e0 Mendrisio. Pendant cette p\u00e9riode j\u2019ai appris beaucoup de choses. Cette profession est tr\u00e8s vari\u00e9e et toujours plus novatrice. J\u2019ai compris qu\u2019on n\u2019avait jamais fini d\u2019apprendre.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-deuxieme-au-brot-chef\">Deuxi\u00e8me au \u00ab Brot-Chef \u00bb<\/h2>\n\n\n\n<p>Pendant ma deuxi\u00e8me ann\u00e9e d\u2019apprentissage, j\u2019ai d\u00e9cid\u00e9 de participer au concours \u00ab Brot-Chef \u00bb \u00e0 Lucerne, mais la r\u00e9ponse de l\u2019organisateur s\u2019est av\u00e9r\u00e9e n\u00e9gative. Ma volont\u00e9 et ma pers\u00e9v\u00e9rance \u00e9tant grandes, l\u2019ann\u00e9e suivante, j\u2019ai retent\u00e9 ma chance \u2013 et \u00e9t\u00e9 nomin\u00e9 pour la finale. Je me suis bien pr\u00e9par\u00e9, jusque dans le moindre d\u00e9tail. Dans le m\u00eame temps, j\u2019ai \u00e9tudi\u00e9 pour l\u2019examen final o\u00f9 j\u2019ai obtenu un bon r\u00e9sultat avec une moyenne de 5,4. Cela m\u2019a permis d\u2019aborder le concours plus simplement d\u2019un point de vue organisationnel. Fin septembre, j\u2019ai pris part \u00e0 la finale du concours \u00ab Brot-Chef \u00bb \u00e0 Kriens. Tout s\u2019est bien pass\u00e9. J\u2019ai n\u00e9anmoins d\u00fb me contenter de la deuxi\u00e8me place.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-apprentissage-complementaire\">Apprentissage compl\u00e9mentaire<\/h2>\n\n\n\n<p>J\u2019ai ensuite fait un apprentissage compl\u00e9mentaire de p\u00e2tissier-confiseurs chez Eredi E. M\u00fcnger SA \u00e0 Paradiso. J\u2019ai alors choisi de participer \u00e0 un nouveau concours : la finale du meilleur apprenti de la Suisse romande et du Tessin \u00e0 l\u2019occasion du SBT, l\u2019automne dernier \u00e0 Bulle. J\u2019ai eu moins de temps et d\u2019occasions de me pr\u00e9parer en vue de ce concours. Mais j\u2019ai pu m\u2019organiser sans probl\u00e8me gr\u00e2ce au soutien des deux professeurs, Marco Pasotti et Marco Zandonella, et de mon employeur. Je me suis rendu \u00e0 Bulle d\u00e9but novembre, sans craintes et sans doute, mais avec la certitude et la volont\u00e9 de faire de mon mieux.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-les-produits-du-concours\">Les produits du concours<\/h2>\n\n\n\n<p>J\u2019ai r\u00e9ussi \u00e0 confectionner tous mes produits comme je me l\u2019\u00e9tais imagin\u00e9. J\u2019\u00e9tais satisfait de mon travail. J\u2019ai d\u00fb fabriquer ce qui suit : trois sortes de pain (deux petits et un grand) avec la m\u00eame p\u00e2te, \u00e0 laquelle j\u2019ai ajout\u00e9 de l\u2019ail. Dans le grand pain, j\u2019ai encore rajout\u00e9 du lard et du fromage. J\u2019ai \u00e9galement d\u00fb r\u00e9aliser un snack avec l\u2019un des petits pains. J\u2019y ai ins\u00e9r\u00e9 une feuille de salade, deux tranches de roast-beef, des rosettes de fromage, une tranche de fromage fondu et coul\u00e9, et quelques pousses pour la d\u00e9coration. Nous devions par ailleurs cr\u00e9er un animal \u00e0 partir d\u2019une p\u00e2te \u00e0 tresse. J\u2019ai opt\u00e9 pour un crocodile. Un pain \u00e0 base de farine d\u2019\u00e9peautre, trois produits \u00e0 base de p\u00e2te tour\u00e9e \u2013 deux petits et un grand \u2013 et une tourte fourr\u00e9e. Th\u00e8me de la d\u00e9coration : Gruy\u00e8re.<br>Je ne suis malheureusement pas tr\u00e8s fort en langues. La c\u00e9r\u00e9monie de remise des prix \u00e9tait en fran\u00e7ais. Alors que j\u2019avais gagn\u00e9 la finale des meilleurs jeunes boulangers-p\u00e2tissiers romands et tessinois, je n\u2019ai pas compris tout de suite que j\u2019\u00e9tais le grand gagnant. Cela m\u2019a rempli de bonheur et de satisfaction.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-en-mars-a-turin\">En mars \u00e0 Turin<\/h2>\n\n\n\n<p>Mon envie de participer \u00e0 des concours est grande. J\u2019ai h\u00e2te de prendre part \u00e0 d\u2019autres encore, au niveau international \u00e9galement. Pour l\u2019heure, je pr\u00e9vois de participer au concours \u00ab Torte artistiche \u00bb, qui aura lieu en mars \u00e0 Turin. Ma camarade de classe, Valentina Bubba, sera aussi de la partie. J\u2019ai l\u2019intention de terminer ma quatri\u00e8me ann\u00e9e d\u2019apprentissage mieux que la pr\u00e9c\u00e9dente, avec une note de 5,7. J\u2019ai diff\u00e9rentes id\u00e9es pour mon avenir : travailler dans un nouveau job en Suisse centrale, voire hors des fronti\u00e8res de la Suisse ou sur un autre continent \u2013 ou rester au Tessin. J\u2019aimerais essayer de travailler dans un h\u00f4tel, cr\u00e9er des assiettes de dessert ou travailler dans une production. Le temps passe, et je dois me d\u00e9cider. Mais il m\u2019en reste encore assez pour bien y r\u00e9fl\u00e9chir. Une chose est s\u00fbre : j\u2019aime ce m\u00e9tier et l\u2019activit\u00e9 me pla\u00eet beaucoup. Quelle que soit la d\u00e9cision que je prendrai, je resterai toujours p\u00e2tissier-confiseur, j\u2019en suis convaincu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Tessinois Duilio Gorla a \u00e9t\u00e9 \u00e9lu meilleur jeune boulanger-p\u00e2tissier romand et tessinois en 2018, \u00e0 l\u2019occasion du Swiss Bakery Trophy (SBT). Dans cet article, il \u00e9voque son amour du m\u00e9tier et sa fascination pour les concours. J\u2019ai commenc\u00e9 mon apprentissage de boulanger-p\u00e2tissier en septembre 2015 \u00e0 \u00ab La Bottega del Fornaio di G. Piffaretti Sagl \u00bb \u00e0 Mendrisio. Pendant [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6404,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-10793","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>\u00ab\u2009J\u2019aime mon m\u00e9tier\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\/jaime-mon-metier\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009J\u2019aime mon m\u00e9tier\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"Le Tessinois Duilio Gorla a \u00e9t\u00e9 \u00e9lu meilleur jeune boulanger-p\u00e2tissier romand et tessinois en 2018, \u00e0 l\u2019occasion du Swiss Bakery Trophy (SBT). 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