{"id":55168,"date":"2023-01-12T09:29:48","date_gmt":"2023-01-12T08:29:48","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=55168"},"modified":"2023-01-24T10:44:37","modified_gmt":"2023-01-24T09:44:37","slug":"beaucoup-reste-a-faireau-travail","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/beaucoup-reste-a-faireau-travail\/","title":{"rendered":"Beaucoup reste \u00e0 faire, au travail\u2009!"},"content":{"rendered":"\n<p>Nous pilotons ensemble le navire de notre association depuis&nbsp;2017. Nous travaillons conjointement avec beaucoup de passion et d&#8217;engagement pour notre branche, chacun dans son domaine, op\u00e9rationnel et strat\u00e9gique. Nous nous compl\u00e9tons parfaitement, chacun exploitant ses points forts de mani\u00e8re cibl\u00e9e. Nous mettons \u00e0 profit notre longue exp\u00e9rience et notre vaste r\u00e9seau. Il y a \u00e9videmment \u2013 rarement \u2013 des divergences, mais nos discussions sont constructives et efficaces. Notre association ne compte pas parmi les plus grandes, mais l\u2019union de nos forces et un bon r\u00e9seau nous permettent de poser des jalons et d\u2019obtenir le meilleur pour nos membres sur le march\u00e9 et en politique.<\/p>\n\n\n\n<p>L&#8217;ann\u00e9e derni\u00e8re a \u00e9t\u00e9 riche en d\u00e9fis politiques, \u00e9conomiques et sociaux. Pour la direction de l\u2019association, cela a impliqu\u00e9 de devoir \u00e9teindre les feux qui mena\u00e7aient de s&#8217;embraser ou utiliser cette \u00e9nergie pour nos membres. Seuls, nous n&#8217;y serions pas arriv\u00e9s. Nous pouvons compter sur un comit\u00e9 central qui r\u00e9fl\u00e9chit et agit activement, ainsi que sur une \u00e9quipe engag\u00e9e et comp\u00e9tente au secr\u00e9tariat central. Nous tenons \u00e0 les remercier tous, de m\u00eame que les responsables et les collaborateurs et collaboratrices des institutions de la BCS, de l\u2019Ecole professionnelle Richemont, de SBC Fiduciaire SA et de panvica, pour leur engagement important et fructueux, et pour l&#8217;excellente collaboration.<\/p>\n\n\n\n<p>2022 a \u00e9t\u00e9 une ann\u00e9e difficile. Mais elle a aussi \u00e9t\u00e9 marqu\u00e9e par de merveilleux moments forts, dont le succ\u00e8s des SwissSkills \u00e0 Berne et des WorldSkills 2022 \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne \u2013 pour la boulangerie-p\u00e2tisserie-confiserie \u2013, avec en cons\u00e9cration le magnifique titre de championne du monde d\u00e9croch\u00e9 par la p\u00e2tissi\u00e8re-confiseuse Juliana Th\u00f6ny et la m\u00e9daille de bronze remport\u00e9e par notre boulang\u00e8re-p\u00e2tissi\u00e8re Vera Stocker. A citer encore la pr\u00e9sence efficace et engag\u00e9e de nos coll\u00e8gues vaudois cet automne lors de la F\u00eate des f\u00eates, le fait d\u2019avoir \u00e0 nouveau pu organiser un congr\u00e8s en pr\u00e9sentiel apr\u00e8s deux ans de pand\u00e9mie, le couronnement du nouveau roi de notre secteur, l\u2019excentrique Daniel Amrein, qui s\u2019est vu d\u00e9cerner la couronne boulang\u00e8re lors du congr\u00e8s, le succ\u00e8s de la premi\u00e8re \u00e9dition du concours de pralin\u00e9s, organis\u00e9 par la BCS en collaboration avec DistiSuisse et notre ambassadeur en exercice Patrick Zbinden.<\/p>\n\n\n\n<p>Un grand merci \u00e0 vous, ch\u00e8res et chers coll\u00e8gues, ainsi qu\u2019aux acteurs de notre secteur pour la confiance t\u00e9moign\u00e9e envers l&#8217;association, notre travail. Nous vous souhaitons une ann\u00e9e 2023 plus calme et surtout des affaires prosp\u00e8res avec suffisamment de personnel qualifi\u00e9. Avec le CC, nous allons continuer \u00e0 mener le navire de notre association dans la bonne direction.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Silvan Hotz, pr\u00e9sident de la BCS<\/em><\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Urs Wellauer-Boschung, directeur de la BCS<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nous pilotons ensemble le navire de notre association depuis\u00a02017. Nous travaillons conjointement avec beaucoup de passion et d&#8217;engagement pour notre branche, chacun dans son domaine, op\u00e9rationnel et strat\u00e9gique. Nous nous compl\u00e9tons parfaitement, chacun exploitant ses points forts de mani\u00e8re cibl\u00e9e. <\/p>\n","protected":false},"author":5,"featured_media":55020,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,84],"tags":[],"class_list":["post-55168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association","category-courant"],"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>Beaucoup reste \u00e0 faire, au travail\u2009! | SBC<\/title>\n<meta name=\"description\" content=\"Nous pilotons ensemble le navire de notre association depuis\u00a02017.\" \/>\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\/beaucoup-reste-a-faireau-travail\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beaucoup reste \u00e0 faire, au travail\u2009!\" \/>\n<meta property=\"og:description\" content=\"Nous pilotons ensemble le navire de notre association depuis\u00a02017.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/beaucoup-reste-a-faireau-travail\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2023-01-12T08:29:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-24T09:44:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/01\/urssilvan_2_korr-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1648\" \/>\n\t<meta property=\"og:image:height\" content=\"1081\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Simon Nussbaum\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:site\" content=\"@ch_swissbaker\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Simon Nussbaum\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/beaucoup-reste-a-faireau-travail\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/beaucoup-reste-a-faireau-travail\/\"},\"author\":{\"name\":\"Simon Nussbaum\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/#\/schema\/person\/74bd327b08c18ca6042c02ff6f0ed5e2\"},\"headline\":\"Beaucoup reste \u00e0 faire, au travail\u2009!\",\"datePublished\":\"2023-01-12T08:29:48+00:00\",\"dateModified\":\"2023-01-24T09:44:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/beaucoup-reste-a-faireau-travail\/\"},\"wordCount\":490,\"publisher\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/beaucoup-reste-a-faireau-travail\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2023\/01\/urssilvan_2_korr-1.jpg\",\"articleSection\":[\"Association\",\"Courant\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/beaucoup-reste-a-faireau-travail\/\",\"url\":\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/beaucoup-reste-a-faireau-travail\/\",\"name\":\"Beaucoup reste \u00e0 faire, au travail\u2009! 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