{"id":120121,"date":"2025-05-19T13:50:04","date_gmt":"2025-05-19T11:50:04","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=120121"},"modified":"2025-05-20T10:49:36","modified_gmt":"2025-05-20T08:49:36","slug":"une-passion-innee-pour-le-metier","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-passion-innee-pour-le-metier\/","title":{"rendered":"Une passion inn\u00e9e pour le m\u00e9tier"},"content":{"rendered":"\n

Ag\u00e9e de 18 ans, Emma Napoli a les mains dans le p\u00e9trin depuis sa plus tendre enfance. L\u2019engouement et la volont\u00e9 de la jeune p\u00e2tissi\u00e8re-confiseuse l\u2019ont aid\u00e9 \u00e0 surmonter les challenges du m\u00e9tier. Au fil des concours, elle a appris de ses erreurs.<\/strong><\/p>\n\n\n\n

Suisse, d\u2019origine italienne, je vis dans le canton de Vaud. Mon enfance s\u2019est toutefois d\u00e9roul\u00e9e dans celui de Neuch\u00e2tel. Depuis toute petite, j\u2019ai les mains plong\u00e9es dans la cuisine et la p\u00e2tisserie, bien qu\u2019aucun de mes proches ne soit issu de ce domaine. La p\u00e2tisserie-confiserie me passionne depuis toujours !<\/p>\n\n\n\n

En 2024, j\u2019ai obtenu mon CFC de p\u00e2tissi\u00e8re-confiseuse que j\u2019ai commenc\u00e9 le 2 ao\u00fbt 2021 chez Eric Vuissoz \u00e0 Sainte-Croix (VD). Durant cet apprentissage, j\u2019ai pu d\u00e9velopper mes comp\u00e9tences dans le domaine. J\u2019ai rapidement compris que ce n\u2019\u00e9tait pas un m\u00e9tier facile, mais ma passion et ma d\u00e9termination m\u2019ont permis de surmonter les d\u00e9fis et d\u2019acqu\u00e9rir une solide expertise. Durant cette p\u00e9riode, j\u2019ai eu l\u2019opportunit\u00e9 d\u2019assister \u00e0 des cours de sculpture en chocolat et en sucre \u00e0 l\u2019Ecole professionnelle de Montreux \u00e0 Clarens (VD), o\u00f9 j\u2019avais mes cours d\u2019apprentissage. A cette occasion, j\u2019ai obtenu deux dipl\u00f4mes. J\u2019ai \u00e9galement eu l\u2019honneur de participer \u00e0 un cours \u00e0 Richemont, \u00e0 Yverdon, avec le grand chef italien Davide Malizia, sp\u00e9cialis\u00e9 dans les tourtes et entremets modernes. Cette exp\u00e9rience a renforc\u00e9 mon d\u00e9veloppement et mon savoir-faire.<\/p>\n\n\n\n

Ne jamais abandonner<\/h2>\n\n\n\n

En 2023, j\u2019ai particip\u00e9 au concours vaudois des jeunes confiseurs J\u2019ai termin\u00e9 troisi\u00e8me et j\u2019ai re\u00e7u un prix sp\u00e9cial pour ma sculpture en chocolat : un spider-man en 3D. Cette comp\u00e9tition m\u2019a appris \u00e0 ne jamais abandonner, m\u00eame en cas de d\u00e9ception, et \u00e0 tirer des le\u00e7ons de mes erreurs. Cette reconnaissance m\u2019a \u00e9galement offert l\u2019opportunit\u00e9 de suivre une masterclasse \u00e0 Lucerne \u00e0 l\u2019\u00e9cole Richemont.<\/p>\n\n\n\n

Lors de mon examen final, j\u2019ai d\u00e9croch\u00e9 la troisi\u00e8me place des meilleurs apprentis en CFC p\u00e2tissier-confiseur. Pendant cet examen, j\u2019ai aussi re\u00e7u un prix sp\u00e9cial pour mon travail exceptionnel sur la couverture, avec la meilleure note. Par la suite, j\u2019ai eu l\u2019honneur de pouvoir participer au Championnat romand et tessinois 2024. Ce concours m\u2019a \u00e9norm\u00e9ment apport\u00e9 : il m\u2019a permis de me d\u00e9velopper, d\u2019exprimer ma cr\u00e9ativit\u00e9, d\u2019atteindre mes objectifs et de ne jamais l\u00e2cher prise. Malgr\u00e9 les longues heures et journ\u00e9es de travail pour ce concours, l\u2019effort a pay\u00e9 : j\u2019ai termin\u00e9 premi\u00e8re, avec en plus \u00ab le prix de la pr\u00e9cision \u00bb. Apr\u00e8s tous ces efforts et ces recherches issues de mon imagination \u2013 du go\u00fbt au visuel \u2013, recevoir une telle r\u00e9compense m\u2019a donn\u00e9 envie d\u2019aller encore plus loin que ce que j\u2019avais imagin\u00e9. Par la suite, j\u2019ai \u00e9galement eu l\u2019occasion de faire une d\u00e9monstration pr\u00e9sent\u00e9e par Arthur Gavelle, intitul\u00e9e \u00ab Retour \u00e0 l\u2019essentiel \u00bb.<\/p>\n\n\n\n

Donner le meilleur de soi au quotidien<\/h2>\n\n\n\n
\"\"<\/figure>
\n

Lors de mon championnat romand, j\u2019ai aussi eu la chance de recevoir une r\u00e9compense particuli\u00e8re : un stage professionnel de trois jours \u00e0 l\u2019H\u00f4tel de Ville de Crissier (VD) chez Franck Giovannini. Ce stage m\u2019a \u00e9norm\u00e9ment apport\u00e9 et m\u2019a permis de d\u00e9couvrir le monde exigeant mais fascinant de la haute gastronomie. Avoir eu cette opportunit\u00e9 \u00e0 l\u2019H\u00f4tel de Ville a \u00e9t\u00e9 une r\u00e9compense extraordinaire, qui m\u2019a ouvert d\u2019autres portes et restera un moment marquant de ma vie J\u2019ai encore de nombreux projets et ambitions pour l\u2019avenir, avec encore beaucoup de portes \u00e0 ouvrir. J\u2019avance chaque jour, petit \u00e0 petit, en donnant le meilleur de moi-m\u00eame tout en prenant toujours du plaisir.<\/p>\n<\/div><\/div>\n\n\n\n


En dehors de ma vie professionnelle, j\u2019aime beaucoup voyager et d\u00e9couvrir de nouvelles saveurs. J\u2019aime aussi \u00e9norm\u00e9ment cuisiner et soigner chacun de mes plats. Il ne se passe pas une seule journ\u00e9e sans que je pense \u00e0 mon m\u00e9tier : cela me permet d\u2019\u00e9voluer chaque jour un peu plus et de cr\u00e9er sans cesse de nouvelles choses. Durant ma jeune carri\u00e8re, j\u2019ai eu l\u2019occasion de participer \u00e0 plusieurs \u00e9v\u00e9nements et d\u00e9monstrations pour des particuliers, comme les Swiss Bakery Trophy<\/a> et le forum des m\u00e9tiers pour pr\u00e9senter mon m\u00e9tier ainsi que mon parcours. Ces exp\u00e9riences me permettent d\u2019\u00e9changer avec des passionn\u00e9s ou des personnes souhaitant d\u00e9couvrir le m\u00e9tier, ce qui est toujours un immense plaisir. Mon patron, Eric Vuissoz, a aussi ouvert un restaurant bistronomique nomm\u00e9 \u00ab Grain de Sel \u00bb, o\u00f9 j\u2019ai d\u00e9couvert un univers fascinant : celui des desserts \u00e0 l\u2019assiette. Ce domaine demande pr\u00e9cision et cr\u00e9ativit\u00e9, un aspect que j\u2019aimerais d\u00e9velopper dans ma future carri\u00e8re.<\/p>\n\n\n\n

Emma Napoli<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Ag\u00e9e de 18 ans, Emma Napoli a les mains dans le p\u00e9trin depuis sa plus tendre enfance. L\u2019engouement et la volont\u00e9 de la jeune p\u00e2tissi\u00e8re-confiseuse l\u2019ont aid\u00e9 \u00e0 surmonter les challenges du m\u00e9tier. Au fil des concours, elle a appris de ses erreurs. Suisse, d\u2019origine italienne, je vis dans le canton de Vaud. Mon enfance s\u2019est toutefois d\u00e9roul\u00e9e dans celui […]<\/p>\n","protected":false},"author":15,"featured_media":120115,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[202,392,918,616,320,917],"class_list":["post-120121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr","tag-concours","tag-confiserie","tag-forme-ton-avenir","tag-releve","tag-swiss-bakery-trophy-2","tag-vaud"],"acf":[],"yoast_head":"\nUne passion inn\u00e9e pour le m\u00e9tier | SBC<\/title>\n<meta name=\"description\" content=\"Ag\u00e9e de 18 ans, Emma Napoli a les mains dans le p\u00e9trin depuis sa plus tendre enfance. 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