{"id":11034,"date":"2018-08-08T16:00:00","date_gmt":"2018-08-08T14:00:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=11034"},"modified":"2022-05-25T11:47:11","modified_gmt":"2022-05-25T09:47:11","slug":"manger-du-pain-nest-pas-un-art-le-confectionner-oui","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/manger-du-pain-nest-pas-un-art-le-confectionner-oui\/","title":{"rendered":"Manger du pain n\u2019est pas un art, le confectionner oui\u2009!"},"content":{"rendered":"\n

Alpiniste de l\u2019extr\u00eame, Diego Wellig compte de nombreux succ\u00e8s. L\u2019ascension des \u00ab\u2009Seven summits\u2009\u00bb, la plus haute montagne de chaque continent, fait partie des moments forts; ou les deux conqu\u00eates du Mont Everest \u00e0 8848 m\u00e8tres d\u2019altitude.<\/strong><\/p>\n\n\n\n

C\u2019est le c\u00f4t\u00e9 ensoleill\u00e9 de l\u2019alpinisme. Toutefois, j\u2019ai aussi d\u00fb souvent accepter des \u00e9checs. Des exp\u00e9ditions ont \u00e9t\u00e9 stopp\u00e9es, il n\u2019a pas \u00e9t\u00e9 possible de rejoindre le sommet ou des amis ont trouv\u00e9 la mort en montagne.<\/p>\n\n\n\n

Chaque profession a ses temps difficiles et ses d\u00e9fis. Comme dans toute profession, ce sont pr\u00e9cis\u00e9ment ces d\u00e9fis qui peuvent vous conduire \u00e0 une force et \u00e0 des performances inimaginables. Il est donc important de les accepter, de les classer et d\u2019en tirer les enseignements. Cela vaut aussi bien pour les alpinistes que pour les boulangers-confiseurs suisses.<\/p>\n\n\n\n

\u00abLe plus important c\u2019est une cord\u00e9e qui suit un objectif commun.\u00bb<\/em><\/p>\n\n\n\n

Pour qu\u2019un projet soit un succ\u00e8s, il ne faut pas seulement de la performance et de la volont\u00e9. Une planification pr\u00e9cise est une condition indispensable, mais le plus important c\u2019est une cord\u00e9e qui suit un objectif commun. Ce ne suffit pas que seul le chef ou le superviseur conna\u00eet la destination et apporte les connaissances sp\u00e9cialis\u00e9es n\u00e9cessaires. Chaque personne de la cord\u00e9e est importante pour atteindre le but.<\/p>\n\n\n\n

Par cons\u00e9quent, il est important de choisir les membres de la cord\u00e9e et de leur faire confiance. Chaque membre de la cord\u00e9e est seulement aussi fort que le plus faible. Avec une cord\u00e9e intacte (l\u2019association des Boulangers-Confiseurs suisses) les possibilit\u00e9s sont \u00ab\u2009presque\u2009\u00bb illimit\u00e9es.<\/p>\n\n\n\n

Diego Wellig<\/strong>
Diego Wellig est guide de montagne, conseiller d\u2019Etat valaisan, vice-pr\u00e9sident de Naters. Le Valaisan a voyag\u00e9 dans le monde entier pendant plus de 30 ans en tant qu\u2019alpiniste de l\u2019extr\u00eame et guide de haute montagne. Politiquement, il gravit aussi les sommets. En 2017, il a \u00e9t\u00e9 \u00e9lu pr\u00e9sident du conseil d\u2019Etat. Dans son livre \u00ab\u2009Grenzenlos\u2009\u00bb, l\u2019homme de 57 ans donne un aper\u00e7u de ses aventures, qu\u2019il a v\u00e9cues sur les plus hautes montagnes du globe.<\/p>\n\n\n\n

Blogs pr\u00e9c\u00e9dents<\/h3>\n\n\n\n

Les swissbaker-blog sont \u00e0 relire sur www.swissbaker.ch\/panissimo > swissbaker-blog<\/a> . Ils refl\u00e8tent l\u2019opinion de leur auteur. \u00ab\u2009panissimo\u2009\u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Alpiniste de l\u2019extr\u00eame, Diego Wellig compte de nombreux succ\u00e8s. L\u2019ascension des \u00ab\u2009Seven summits\u2009\u00bb, la plus haute montagne de chaque continent, fait partie des moments forts; ou les deux conqu\u00eates du Mont Everest \u00e0 8848 m\u00e8tres d\u2019altitude. C\u2019est le c\u00f4t\u00e9 ensoleill\u00e9 de l\u2019alpinisme. Toutefois, j\u2019ai aussi d\u00fb souvent accepter des \u00e9checs. Des exp\u00e9ditions ont \u00e9t\u00e9 stopp\u00e9es, il n\u2019a pas \u00e9t\u00e9 possible […]<\/p>\n","protected":false},"author":1,"featured_media":6600,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-11034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nManger du pain n\u2019est pas un art, le confectionner oui\u2009! | 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\/manger-du-pain-nest-pas-un-art-le-confectionner-oui\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Manger du pain n\u2019est pas un art, le confectionner oui\u2009!\" \/>\n<meta property=\"og:description\" content=\"Alpiniste de l\u2019extr\u00eame, Diego Wellig compte de nombreux succ\u00e8s. 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