{"id":130583,"date":"2025-12-17T15:41:39","date_gmt":"2025-12-17T14:41:39","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=130583"},"modified":"2025-12-17T15:53:41","modified_gmt":"2025-12-17T14:53:41","slug":"une-vie-consacree-a-lartisanat","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-vie-consacree-a-lartisanat\/","title":{"rendered":"Une vie consacr\u00e9e \u00e0 l\u2019artisanat"},"content":{"rendered":"\n<p><strong>A la fin de l\u2019ann\u00e9e, une page se tourne \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne. Le responsable de la p\u00e2tisserie-confiserie, Urs Meichtry, prend sa retraite. Il revient sur les moments marquants, l\u2019\u00e9volution du secteur et ce qu\u2019il transmet \u00e0 la prochaine g\u00e9n\u00e9ration.<\/strong><\/p>\n\n\n\n<p><strong>Urs Meichtry, quels sont les d\u00e9veloppements qui vous ont le plus marqu\u00e9 dans le secteur?<\/strong><br>Il ne fait aucun doute que les plus grands changements ont eu lieu dans les domaines de la technologie et de la num\u00e9risation. Le secteur a beaucoup \u00e9volu\u00e9 au cours des derni\u00e8res d\u00e9cennies. La sp\u00e9cialisation a gagn\u00e9 en importance. Ceux qui ne suivent pas le mouvement sont rapidement d\u00e9pass\u00e9s.<\/p>\n\n\n\n<p><strong>Quels ont \u00e9t\u00e9 les momentsforts de votre carri\u00e8re?<\/strong><br>Ma carri\u00e8re dans son ensemble a \u00e9t\u00e9 un moment fort. J\u2019ai pu tirer des enseignements aussi bien des situations n\u00e9gatives que positives. Sinon, je n\u2019aurais pas consacr\u00e9 toute ma vie professionnelle \u00e0 ce merveilleux m\u00e9tier\u2009!<\/p>\n\n\n\n<p><strong>L\u00e0 o\u00f9 il y a de la lumi\u00e8re, il y a aussi de l\u2019ombre. Souhaitez-vous \u00e9voquer un ou deux points moins r\u00e9jouissants\u2009?<\/strong><br>J\u2019ai fait l\u2019exp\u00e9rience personnelle de ce que cela signifie quand ce ne sont pas les connaissances et les comp\u00e9tences qui comptent, mais les relations\u2026<\/p>\n\n\n\n<p><strong>Si vous aviez une baguette magique, quels seraient tes trois v\u0153ux pour le secteur?<\/strong><br>Je souhaiterais que le secteur soit plus ouvert \u00e0 la nouveaut\u00e9, qu\u2019il y ait moins de bureaucratie et que l\u2019on fasse davantage confiance aux jeunes professionnels.<\/p>\n\n\n\n<p><strong>Qu\u2019est-ce qui vous r\u00e9jouit le plus \u00e0 l\u2019id\u00e9e de prendre votre retraite?<\/strong><br>De pouvoir organiser chaque journ\u00e9e de mani\u00e8re autonome et de g\u00e9rer mon temps comme je l\u2019entends.<\/p>\n\n\n\n<p><strong>Le mot de la fin vous appartient\u2026<\/strong><br>Je souhaite \u00e0 toutes et \u00e0 tous de tr\u00e8s belles f\u00eates et surtout une bonne sant\u00e9.<br><\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Propos recueillis par Claudia Vernocchi<\/em><br><sup><em>Photo: Johann Ruppen<\/em><\/sup><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Urs Meichtry<\/strong> a effectu\u00e9 un apprentissage de p\u00e2tissier-confiseur et de boulanger-p\u00e2tissier avant d\u2019obtenir la ma\u00eetrise f\u00e9d\u00e9rale. Il a acquis une exp\u00e9rience internationale dans des h\u00f4tels de renom et dirig\u00e9 sa propre boulangerie-confiserie avec tea-room. Pendant pr\u00e8s de onze ans, il a \u00e9t\u00e9 responsable du d\u00e9partement p\u00e2tisserie-confiserie de l\u2019\u00e9cole Richemont \u00e0 Lucerne. Il a \u00e9galement enseign\u00e9 \u00e0 la C\u00e9sar Ritz Culinary Arts Academy. M\u00e9daill\u00e9 d\u2019or \u00e0 plusieurs reprises, il n\u2019a cess\u00e9 de se former, notamment en gestion de la qualit\u00e9, en p\u00e9dagogie et en arts du sucre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A la fin de l\u2019ann\u00e9e, une page se tourne \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne. Le responsable de la p\u00e2tisserie-confiserie, Urs Meichtry, prend sa retraite. Il revient sur les moments marquants, l\u2019\u00e9volution du secteur et ce qu\u2019il transmet \u00e0 la prochaine g\u00e9n\u00e9ration.<\/p>\n","protected":false},"author":5,"featured_media":130581,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,47],"tags":[],"class_list":["post-130583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association","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>Une vie consacr\u00e9e \u00e0 l\u2019artisanat | 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\/une-vie-consacree-a-lartisanat\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une vie consacr\u00e9e \u00e0 l\u2019artisanat\" \/>\n<meta property=\"og:description\" content=\"A la fin de l\u2019ann\u00e9e, une page se tourne \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne. 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