{"id":161318,"date":"2026-04-22T14:33:17","date_gmt":"2026-04-22T12:33:17","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=161318"},"modified":"2026-04-22T14:48:33","modified_gmt":"2026-04-22T12:48:33","slug":"un-vent-nouveau-a-lecole-richemont","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-vent-nouveau-a-lecole-richemont\/","title":{"rendered":"Un vent nouveau \u00e0 l\u2019\u00c9cole Richemont"},"content":{"rendered":"\n<p><strong>Depuis octobre, Manuela Schwab est responsable de la p\u00e2tisserie-confiserie de l\u2019Ecole professionnelle Richemont \u00e0 Lucerne. Auparavant, elle a marqu\u00e9 de son empreinte le d\u00e9partement p\u00e2tisserie de la boulangerie Reinhard \u00e0 Bolligen (BE). Dans cette interview, elle \u00e9voque ses d\u00e9buts, ses nouvelles fonctions et les changements \u00e0 venir sous sa direction.<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-manuela-schwab-comment-s-est-passee-votre-arrivee-a-votre-nouveau-poste\">Manuela Schwab, comment s\u2019est pass\u00e9e votre arriv\u00e9e \u00e0 votre nouveau poste?<\/h3>\n\n\n\n<p>Apr\u00e8s de nombreuses ann\u00e9es chez le m\u00eame employeur, ce nouveau d\u00e9part \u00e0 l\u2019\u00c9cole professionnelle Richemont a repr\u00e9sent\u00e9 pour moi un d\u00e9fi passionnant et vari\u00e9.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-peux-tu-decrire-tes-premiers-mois-a-nos-lecteurs-et-lectrices\">Peux-tu d\u00e9crire tes premiers mois \u00e0 nos lecteurs et lectrices?<\/h3>\n\n\n\n<p>Durant cette p\u00e9riode, mon pr\u00e9d\u00e9cesseur, Urs Meichtry, m\u2019a accompagn\u00e9e, ce dont je lui suis tr\u00e8s reconnaissante. Nos diff\u00e9rences, parfois tr\u00e8s marqu\u00e9es, dans la mani\u00e8re de travailler et de proc\u00e9der, ont toutefois repr\u00e9sent\u00e9 un d\u00e9fi suppl\u00e9mentaire pour moi. Parall\u00e8lement, j\u2019ai \u00e9t\u00e9 tr\u00e8s chaleureusement accueillie par ma nouvelle \u00e9quipe, qui m\u2019apporte un grand soutien depuis. Cela a consid\u00e9rablement facilit\u00e9 mon int\u00e9gration et me motive \u00e0 m\u2019investir pleinement dans mes t\u00e2ches.<\/p>\n\n\n\n<p>Dans l\u2019ensemble, on peut donc dire que mes d\u00e9buts \u00e0 l\u2019\u00c9cole professionnelle Richemont ont \u00e9t\u00e9 \u00e0 la fois intenses, exigeants, passionnants et valorisants.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-quelles-sont-vos-responsabilites\">Quelles sont vos responsabilit\u00e9s\u2009?<\/h3>\n\n\n\n<p>Dans le cadre de mes fonctions, je suis responsable de la gestion op\u00e9rationnelle de la p\u00e2tisserie-confiserie. Je conseille \u00e9galement les membres du secteur sur des questions techniques et j\u2019enseigne certains cours. En tant que membre de la direction, je participe par ailleurs activement aux processus strat\u00e9giques.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/8_1_manuela_schwab_richemont_2-1024x683.jpg\" alt=\"\" class=\"wp-image-161313\" srcset=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/8_1_manuela_schwab_richemont_2-1024x683.jpg 1024w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/8_1_manuela_schwab_richemont_2-768x512.jpg 768w, https:\/\/swissbaker.ch\/wp-content\/uploads\/2026\/04\/8_1_manuela_schwab_richemont_2.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\"><em>Manuela Schwab, la nouvelle responsable de la p\u00e2tisserie-confiserie de l\u2019Ecole professionnelle Richemont \u00e0 Lucerne. <\/em><\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-que-retiens-tu-de-ton-passage-a-la-boulangerie-reinhard-pour-tes-nouvelles-fonctions\">Que retiens-tu de ton passage \u00e0 la boulangerie Reinhard pour tes nouvelles fonctions?<\/h3>\n\n\n\n<p>J\u2019ai acquis chez Reinhard une solide exp\u00e9rience en mati\u00e8re de gestion et des connaissances approfondies en optimisation des processus. J\u2019y ai aussi pris conscience de l\u2019importance cruciale d\u2019un r\u00e9seau bien entretenu et de l\u2019impact positif d\u2019une culture de la reconnaissance. Enfin, je suis aujourd\u2019hui convaincue qu\u2019il existe une solution adapt\u00e9e \u00e0 chaque d\u00e9fi, m\u00eame si celle-ci peut parfois s\u2019av\u00e9rer inconfortable.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-quels-sont-les-defis-a-relever\">Quels sont les d\u00e9fis \u00e0 relever\u2009?<\/h3>\n\n\n\n<p>Sur le plan personnel, le passage d\u2019une entreprise artisanale \u00e0 l\u2019environnement scolaire de Richemont, qui est \u00e9galement le centre de comp\u00e9tences de notre branche, a \u00e9t\u00e9 particuli\u00e8rement exigeant. Ce nouvel environnement m\u2019ouvre de nouvelles perspectives, mais requiert aussi une grande capacit\u00e9 d\u2019adaptation.<br>Un autre d\u00e9fi r\u00e9side dans l\u2019\u00e9volution du secteur. L\u2019\u00c9cole professionnelle Richemont doit se repositionner et d\u00e9velopper des solutions tourn\u00e9es vers l\u2019avenir pour r\u00e9pondre aux enjeux actuels et futurs du secteur.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-qu-est-ce-qui-te-plait-particulierement-dans-ton-travail-actuel\">Qu\u2019est-ce qui te pla\u00eet particuli\u00e8rement dans ton travail actuel?<\/h3>\n\n\n\n<p>J\u2019ai la possibilit\u00e9 de contribuer activement \u00e0 fa\u00e7onner l\u2019avenir du secteur, ce qui a toujours \u00e9t\u00e9 l\u2019un de mes plus grands souhaits. Mes d\u00e9cisions ont d\u00e9sormais un impact bien plus important qu\u2019auparavant. J\u2019appr\u00e9cie \u00e9galement particuli\u00e8rement le fait de pouvoir mettre \u00e0 profit et interconnecter de mani\u00e8re cibl\u00e9e toutes mes formations et exp\u00e9riences.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-des-changements-sont-ils-prevus-dans-un-avenir-proche\">Des changements sont-ils pr\u00e9vus dans un avenir proche?<\/h3>\n\n\n\n<p>En cas de remaniement \u00e0 la direction, de nombreux processus et structures \u00e9voluent g\u00e9n\u00e9ralement. Je consid\u00e8re cela comme l\u2019une de mes t\u00e2ches centrales. Une partie de ce d\u00e9veloppement s\u2019op\u00e8re naturellement \u00e0 travers ma personnalit\u00e9, tandis que d\u2019autres ajustements sont attendus de ma part, ce que je trouve tout \u00e0 fait l\u00e9gitime.<br>De nombreux changements sont donc \u00e0 venir\u2009: certains plus modestes, qui concernent directement mon d\u00e9partement, et d\u2019autres plus importants, auxquels je peux contribuer. Il y a par exemple la plateforme richemont.plus.com, qui facilitera consid\u00e9rablement le quotidien des entreprises artisanales et formatrices \u00e0 l\u2019avenir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-as-tu-des-souhaits-pour-le-secteur\">As-tu des souhaits pour le secteur?<\/h3>\n\n\n\n<p>Pour l\u2019avenir de notre secteur, je souhaite de tout c\u0153ur que nous restions courageux, que nous osions innover et explorer de nouvelles pistes.<\/p>\n\n\n\n<p>Mais surtout, j\u2019aimerais que nous nous rapprochions davantage en tant que branche, que nous nous soutenions mutuellement et que nous nous aidions simplement les uns les autres dans les moments difficiles. J\u2019inclus bien entendu l\u2019\u00c9cole professionnelle Richemont dans cette dynamique. Il me tient particuli\u00e8rement \u00e0 c\u0153ur que notre branche reste vivante \u00e0 l\u2019avenir, car ce n\u2019est qu\u2019ensemble que nous sommes vraiment forts et capables de relever les d\u00e9fis de notre \u00e9poque.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Propos recueillis par Claudia Vernocchi<br><sup>Photo: Richemont<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Depuis octobre, Manuela Schwab est responsable de la p\u00e2tisserie-confiserie de l\u2019Ecole professionnelle Richemont \u00e0 Lucerne. Auparavant, elle a marqu\u00e9 de son empreinte le d\u00e9partement p\u00e2tisserie de la boulangerie Reinhard \u00e0 Bolligen (BE). Dans cette interview, elle \u00e9voque ses d\u00e9buts, ses nouvelles fonctions et les changements \u00e0 venir sous sa direction.<\/p>\n","protected":false},"author":5,"featured_media":161310,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-161318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"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>Un vent nouveau \u00e0 l\u2019\u00c9cole Richemont | SBC<\/title>\n<meta name=\"description\" content=\"Depuis octobre, Manuela Schwab est responsable de la p\u00e2tisserie-confiserie de l\u2019Ecole professionnelle Richemont \u00e0 Lucerne.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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