{"id":38820,"date":"2022-06-16T08:41:06","date_gmt":"2022-06-16T06:41:06","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=38820"},"modified":"2022-06-16T16:22:01","modified_gmt":"2022-06-16T14:22:01","slug":"riche-en-emotions-et-en-temps-forts","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/riche-en-emotions-et-en-temps-forts\/","title":{"rendered":"Riche en \u00e9motions et en temps forts"},"content":{"rendered":"\n

La joie de pouvoir se rencontrer \u00e0 nouveau en personne \u00e9tait litt\u00e9ralement palpable lors du 136e congr\u00e8s de l\u2019Association suisse des patrons boulangers-confiseurs (BCS), le 13\u202fjuin \u00e0 Berne. Le pr\u00e9sident Silvan Hotz a men\u00e9 rondement la premi\u00e8re partie et l\u2019ordre du jour ordinaire. Il a re\u00e7u une standing ovation du public pour son engagement. Son r\u00f4le de trait d\u2019union entre la Suisse al\u00e9manique, la Suisse romande et le Tessin a \u00e9t\u00e9 mis en avant. Les championnes suisses 2020 de p\u00e2tisserie-confiserie, de boulangerie-p\u00e2tisserie et de commerce de d\u00e9tail \u00e9taient aussi sur place. Le Glaronais Ludwig Caderas a \u00e9t\u00e9 nomm\u00e9 membre d’honneur.<\/strong><\/p>\n\n\n\n

\u2009Les bases sur lesquelles nous avions planifi\u00e9 l\u2019avenir ont chang\u00e9 du jour au lendemain. Ce qui a \u00e9t\u00e9 construit sur des d\u00e9cennies \u2013 la d\u00e9mocratie, l\u2019autod\u00e9termination, la confiance politique, les \u00e9changes \u00e9conomiques transfrontaliers \u2013 s\u2019est mis \u00e0 vaciller en un rien de temps.\u2009\u00bb C\u2019est en ces termes que le pr\u00e9sident de la BCS, Silvan Hotz, a ouvert le congr\u00e8s de l’association, en faisant r\u00e9f\u00e9rence \u00e0 la situation mondiale avec la guerre en Ukraine et son impact sur le secteur. Il a soulign\u00e9 \u00e0 cet \u00e9gard la grande valeur de la d\u00e9mocratie dont nous pouvons tous jouir en Suisse. Les points de l\u2019ordre du jour ordinaire ont ensuite \u00e9t\u00e9 trait\u00e9s rapidement et tous adopt\u00e9s\u2009; pour la plupart \u00e0 l\u2019unanimit\u00e9.<\/p>\n\n\n\n

Une intervention surprenante<\/h2>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

Le vice-pr\u00e9sident Jean-Fran\u00e7ois Leuenberger a peu apr\u00e8s fait l\u2019\u00e9loge du pr\u00e9sident Silvan Hotz. Il a notamment salu\u00e9 le fait que le pr\u00e9sident en exercice et son \u00e9pouse aient grandement am\u00e9lior\u00e9 les relations entre les membres de l\u2019association en Suisse romande et en Suisse al\u00e9manique. Il a appel\u00e9 le public \u00e0 lui faire une standing ovation.<\/p>\n\n\n\n

D\u00e9parts et nominations<\/h2>\n\n\n\n

Silvan Hotz a remerci\u00e9 la repr\u00e9sentante r\u00e9gionale des deux cantons d\u2019Argovie et de B\u00e2le au comit\u00e9 central, Barbara Richner, pour son travail engag\u00e9 au sein de l\u2019association depuis 2019. Ayant consid\u00e9rablement augment\u00e9 \u00e0 la suite de la reprise de la confiserie Berner AG par la boulangerie Richner, sa charge de travail est devenue trop importante. \u00ab\u2009Je remercie le comit\u00e9 central et les associations pour l\u2019excellente collaboration, la confiance et les nombreuses rencontres et exp\u00e9riences positives\u2009\u00bb, a d\u00e9clar\u00e9 Mme\u202fRichner. <\/p>\n\n\n

\n
\"\"
Silvan Hotz remercie Barbara Richner pour son engagement au sein du comit\u00e9 central.<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Son si\u00e8ge restera vacant jusqu\u2019au congr\u00e8s 2023. M.\u202fHotz lui a remis un cadeau avant de prendre cong\u00e9 d\u2019elle sous des applaudissements. Il a \u00e9galement pris cong\u00e9 d\u2019Irene Muralt, qui s\u2019\u00e9tait engag\u00e9e en tant que membre du jury \u00e0 six t\u00eates pour l\u2019attribution la couronne boulang\u00e8re. Le Glaronais Ludwig Caderas, malheureusement absent pour cause de maladie, a \u00e9t\u00e9 nomm\u00e9 membre d\u2019honneur.<\/p>\n\n\n\n

La rel\u00e8ve en point de mire<\/h2>\n\n\n\n

Les championnes suisses de p\u00e2tisserie-confiserie, boulangerie-p\u00e2tisserie et commerce de d\u00e9tail (photo en page\u202f8) \u00e9taient pr\u00e9sentes sur place. Les trois jeunes femmes ont fait part de leurs projets d\u2019avenir \u00e0 la vice-directrice de la BCS, Claudia Vernocchi. \u00ab\u2009Je ne sais pas encore exactement ce que je veux faire, mais je suis s\u00fbre de vouloir rester dans le m\u00e9tier\u2009\u00bb, a assur\u00e9 Juliana Th\u00f6ny (p\u00e2tisserie-confiserie), qui s\u2019\u00e9tait notamment pr\u00e9par\u00e9e pour les WorldSkills, d\u00e9sormais annul\u00e9s, chez David Schmid \u00e0 Zofingen et dans une p\u00e2tisserie \u00e0 Las Vegas (USA). <\/p>\n\n\n

\n
\"\"
Les championnes suisses Daniela F\u00e4ssler, Vera Stocker et Juliana Th\u00f6ny, en interview avec Claudia Vernocchi.<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Vera Stocker (boulangerie-p\u00e2tisserie) s\u2019\u00e9tait \u00e9galement pr\u00e9par\u00e9e pour les WorldSkills chez Richemont \u00e0 Lucerne et en France. Claudia Vernocchi a souhait\u00e9 le meilleur aux trois jeunes professionnelles et exprim\u00e9 l\u2019espoir que les WorldSkills 2022, pr\u00e9vus initialement en octobre \u00e0 Shanghai (Chine) mais annul\u00e9s en raison de la pand\u00e9mie, puissent avoir lieu sous une forme ou sous une autre. Mme\u202fVernocchi a en outre appel\u00e9 le public \u00e0 promouvoir la rel\u00e8ve\u2009: \u00ab\u2009Soutenez la campagne de rel\u00e8ve en cours\u2009; likez, partagez, mettez des affiches, faites tourner la vid\u00e9o dans votre entreprise et placez les cartes bien en vue sur vos comptoirs\u2009!\u2009\u00bb<\/p>\n\n\n\n

\n\n\n\n

Expos\u00e9 de G\u00fcnther Koerffer<\/h2>\n\n\n\n

L\u2019intervention du pr\u00e9sident international des boulangers-p\u00e2tissiers-confiseurs G\u00fcnther Koerffer a \u00e9t\u00e9 l\u2019un des points forts du congr\u00e8s de la BCS \u00e0 Berne.<\/strong><\/p>\n\n\n

\n
\"\"
G\u00fcnther Koerffer pr\u00e9sident international des boulangers-p\u00e2tissiers-confiseurs <\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

M.\u202fKoerffer a expliqu\u00e9 comment fonctionne le travail de lobbying de la CEBP \u00e0 Bruxelles. L\u2019association repr\u00e9sente 190\u2009000 entreprises et plus de 2\u202fmillions de collaborateurs. \u00ab\u2009Ce n\u2019\u00e9tait pas facile au d\u00e9but, parce que les entreprises en qu\u00eate d\u2019attention sont tr\u00e8s nombreuses \u00e0 Bruxelles, et nous n\u2019\u00e9tions pas connus. Mais on nous conna\u00eet aujourd\u2019hui, et nous pouvons d\u00e9fendre efficacement nos int\u00e9r\u00eats\u2009\u00bb, a-t-il d\u00e9clar\u00e9. Le boulanger-confiseur exp\u00e9riment\u00e9 a r\u00e9sum\u00e9 comme suit sa recette du succ\u00e8s \u00e0 Bruxelles\u2009: \u00ab\u2009Le Su\u00e9dois fou que je suis s\u2019\u00e9nerve et hausse le ton, le calme revient gr\u00e2ce aux juristes \u2013 globalement, cela s\u2019est av\u00e9r\u00e9 tr\u00e8s efficace dans notre travail.\u2009\u00bb<\/p>\n\n\n\n

Silvan Hotz, \u00e9galement membre de la CEBP, a soulign\u00e9 l\u2019importance de l\u2019association pour les m\u00e9tiers de la boulangerie et de la confiserie suisses\u2009: sans elle, la Suisse, qui n\u2019est pas membre de l\u2019UE, ne pourrait exercer que peu d\u2019influence.<\/p>\n\n\n\n

\n\n\n\n

Remise du collier au meilleur p\u00e2tissier du monde 2021<\/h2>\n\n\n
\n
\"\"
La remise du collier de meilleur p\u00e2tissier du monde 2021 \u00e0 David Schmid.<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

C\u2019est avec grand plaisir que le G\u00fcnther Koerffer a remis personnellement le collier de meilleur p\u00e2tissier du monde 2021 \u00e0 David Schmid de \u00ab\u2009La Patisserie David Schmid\u2009\u00bb \u00e0 Zofingen (AG), lors du congr\u00e8s de la BCS \u00e0 Berne. Il a soulign\u00e9 \u00e0 cette occasion que David et Nicole Schmid satisfaisaient pleinement \u00e0 toutes les exigences de la distinction et qu\u2019ils \u00e9taient donc un exemple pour l\u2019ensemble du secteur\u2009; et en particulier pour les jeunes professionnels.<\/p>\n\n\n\n

Christian B\u00e4rtschi<\/em><\/p>\n\n\n\n

Galerie de photos…\u00bb<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

La joie de pouvoir se rencontrer \u00e0 nouveau en personne \u00e9tait litt\u00e9ralement palpable lors du 136e congr\u00e8s de l\u2019Association suisse des patrons boulangers-confiseurs (BCS), le 13\u202fjuin \u00e0 Berne. Le pr\u00e9sident Silvan Hotz a men\u00e9 rondement la premi\u00e8re partie et l\u2019ordre du jour ordinaire. Il a re\u00e7u une standing ovation du public pour son engagement. Son r\u00f4le de trait d\u2019union entre […]<\/p>\n","protected":false},"author":5,"featured_media":38803,"comment_status":"open","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-38820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"acf":[],"yoast_head":"\nRiche en \u00e9motions et en temps forts | SBC<\/title>\n<meta name=\"description\" content=\"Congr\u00e8s de la BCS 2022\" \/>\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\/riche-en-emotions-et-en-temps-forts\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Riche en \u00e9motions et en temps forts\" \/>\n<meta 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