{"id":11103,"date":"2018-07-25T16:06:00","date_gmt":"2018-07-25T14:06:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=11103"},"modified":"2022-05-25T12:45:41","modified_gmt":"2022-05-25T10:45:41","slug":"grandir-professionnellement-et-personnellement","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/grandir-professionnellement-et-personnellement\/","title":{"rendered":"Grandir professionnellement et personnellement"},"content":{"rendered":"\n<p><strong>Dans le cadre de la rubrique Our Future, Lea Giovanora a particip\u00e9 \u00e0 la Finale romande et tessinoise des meilleurs jeunes boulangers-p\u00e2tissiers \u00e0 Bulle. R\u00e9cit\u2026<\/strong><\/p>\n\n\n\n<p>D\u00e8s ma premi\u00e8re ann\u00e9e de formation, j\u2019ai su qu\u2019en visant une bonne note aux examens gr\u00e2ce \u00e0 mon engagement personnel et \u00e0 une forte volont\u00e9 d\u2019apprendre. Je ne devais pas craindre la confrontation avec mes coll\u00e8gues romands. Cela m\u2019a incit\u00e9 \u00e0 donner le meilleur de moi-m\u00eame.<\/p>\n\n\n\n<p>\u00c0 la fin des examens, apr\u00e8s avoir obtenu des r\u00e9sultats de qualification optimaux, j\u2019ai opt\u00e9 pour la participation au concours des meilleurs jeunes boulangers-p\u00e2tissiers romands et tessinois. D\u00e8s le d\u00e9but, j\u2019ai re\u00e7u le soutien de la SMPPC (association cantonale du Tessin) et de l\u2019expert en chef Mattia Gorietti. Par chance, la confiserie Al Porto, dans laquelle j\u2019avais suivi ma formation compl\u00e9mentaire en p\u00e2tisserie-confiserie, a mis \u00e0 mon enti\u00e8re disposition ses locaux dans lesquels j\u2019ai pu m\u2019entra\u00eener durant mon temps libre.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-developper-des-idees\">D\u00e9velopper des id\u00e9es<\/h2>\n\n\n\n<p>J\u2019ai donc ainsi commenc\u00e9 \u00e0 tester diverses id\u00e9es et \u00e0 d\u00e9velopper des produits. Le th\u00e8me prescrit de l\u2019ann\u00e9e s\u2019intitulait \u00abLa nature en g\u00e9n\u00e9ral\u00bb. D\u2019autres t\u00e2ches consistaient \u00e0 d\u00e9corer un g\u00e2teau d\u2019apr\u00e8s le motif \u00abIP-Suisse\u00bb et \u00e0 reproduire un animal au choix avec une tresse.<br>Comme indiqu\u00e9 pr\u00e9c\u00e9demment, j\u2019ai re\u00e7u le soutien et des conseils pr\u00e9cieux de nombreuses personnes. Elles m\u2019ont de plus accompagn\u00e9e durant le concours.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-fatigante-preparation\">Fatigante pr\u00e9paration<\/h2>\n\n\n\n<p>La phase de pr\u00e9paration a \u00e9t\u00e9 fatigante. Il s\u2019agissait de suivre plusieurs r\u00e8gles, et le temps \u00e0 disposition \u00e9tait calcul\u00e9 juste, tant pour la pr\u00e9paration que durant le concours. C\u2019\u00e9tait en m\u00eame temps tr\u00e8s stimulant. J\u2019ai beaucoup appris et j\u2019ai eu la possibilit\u00e9 de d\u00e9passer mes limites.<br>Durant le concours, j\u2019\u00e9tais tr\u00e8s tendue. Surtout parce que mon poste de travail \u00e9tait situ\u00e9 au milieu du hall d\u2019exposition et que tous les visiteurs et visiteuses int\u00e9ress\u00e9s pouvaient observer mes actions (le concours avait lieu dans le cadre du \u00abSalon suisse des Go\u00fbts &amp; Terroirs\u00bb \u00e0 Bulle. Malgr\u00e9 quelques probl\u00e8mes impr\u00e9vus, dus aussi \u00e0 ma nervosit\u00e9 et \u00e0 des appareils qui ne m\u2019\u00e9taient pas familiers, j\u2019ai pu tout rendre dans les temps et pr\u00e9senter des produits dont j\u2019\u00e9tais tr\u00e8s fi\u00e8re.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-entre-fierte-et-deception\">Entre fiert\u00e9 et d\u00e9ception<\/h2>\n\n\n\n<p>Lorsque j\u2019ai \u00e9t\u00e9 plac\u00e9e en troisi\u00e8me position lors de l\u2019attribution des prix, j\u2019ai \u00e9prouv\u00e9 \u00e0 la fois une grande fiert\u00e9 et de la d\u00e9ception. J\u2019aurais souhait\u00e9 faire mieux. M\u2019am\u00e9liorer constamment, telle \u00e9tait ma motivation.<br>Cette exp\u00e9rience m\u2019a enrichie professionnellement et m\u2019a permis de grandir personnellement.<\/p>\n\n\n\n<p>Je recommande cette exp\u00e9rience \u00e0 tous ceux et celles qui exercent cette profession avec enthousiasme et passion et qui ont envie de relever ce d\u00e9fi.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-lea-giovanora\">Lea Giovanora<\/h2>\n\n\n\n<p>Lea Giovanora a suivi son apprentissage dans la <a href=\"https:\/\/www.spampezia-faido.ch\/\">Panetteria-Pasticceria Schr\u00f6der \u00e0 Chiggiogna<\/a> de 2013 \u00e0 2016. Elle a r\u00e9ussi ses examens en tant que meilleure apprentie et a re\u00e7u le prix \u00abUgo-Cambrosio\u00bb. C\u2019est avec un vif enthousiasme qu\u2019elle a suivi un apprentissage compl\u00e9mentaire de p\u00e2tissi\u00e8re-confiseuse aupr\u00e8s de la confiserie <a href=\"https:\/\/www.alporto.ch\/willkommen.html\">Al Porto<\/a> \u00e0 Tenero.<br>En 2016, elle a particip\u00e9 au concours des jeunes boulangers-p\u00e2tissiers romands et tessinois \u00e0 Bulle lors duquel elle s\u2019est plac\u00e9e en troisi\u00e8me position.<br>Elle s\u2019est rendue \u00e0 Vienne o\u00f9 elle a travaill\u00e9 dans une p\u00e2tisserie locale parmi les plus r\u00e9put\u00e9es afin de d\u00e9velopper ses connaissances professionnelles: la \u00ab<a href=\"https:\/\/www.oberlaa-wien.at\/\">Kurkonditorei Oberlaa<\/a>\u00bb. (panissimo n\u00b0 3 \/ 9 f\u00e9vrier 2018)<br>Actuellement, elle travaille pour la <a href=\"https:\/\/buletti.com\/\">panetteria-confetteria Bulett<\/a>i \u00e0 Airolo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le cadre de la rubrique Our Future, Lea Giovanora a particip\u00e9 \u00e0 la Finale romande et tessinoise des meilleurs jeunes boulangers-p\u00e2tissiers \u00e0 Bulle. R\u00e9cit\u2026 D\u00e8s ma premi\u00e8re ann\u00e9e de formation, j\u2019ai su qu\u2019en visant une bonne note aux examens gr\u00e2ce \u00e0 mon engagement personnel et \u00e0 une forte volont\u00e9 d\u2019apprendre. Je ne devais pas craindre la confrontation avec mes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6606,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-11103","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>Grandir professionnellement et personnellement | 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\/grandir-professionnellement-et-personnellement\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grandir professionnellement et personnellement\" \/>\n<meta property=\"og:description\" content=\"Dans le cadre de la rubrique Our Future, Lea Giovanora a particip\u00e9 \u00e0 la Finale romande et tessinoise des meilleurs jeunes boulangers-p\u00e2tissiers \u00e0 Bulle. R\u00e9cit\u2026 D\u00e8s ma premi\u00e8re ann\u00e9e de formation, j\u2019ai su qu\u2019en visant une bonne note aux examens gr\u00e2ce \u00e0 mon engagement personnel et \u00e0 une forte volont\u00e9 d\u2019apprendre. 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