{"id":72348,"date":"2023-11-22T14:12:47","date_gmt":"2023-11-22T13:12:47","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=72348"},"modified":"2023-11-23T14:09:37","modified_gmt":"2023-11-23T13:09:37","slug":"un-metier-precis-et-creatif","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-metier-precis-et-creatif\/","title":{"rendered":"Un m\u00e9tier pr\u00e9cis et cr\u00e9atif"},"content":{"rendered":"\n

Ag\u00e9e de<\/strong> dix-sept ans, Vera Sabbatini est<\/strong> en derni\u00e8re ann\u00e9e d’apprentissage de p\u00e2tissi\u00e8re-confiseuse chez M\u00fcnger 1923 SA \u00e0 Paradiso (T). Comment est-elle arriv\u00e9e dans cette entreprise formatrice? Tout a commenc\u00e9 avec sa passion pour la p\u00e2tisserie, n\u00e9e d\u00e8s son plus jeune \u00e2ge.<\/strong><\/p>\n\n\n\n

La p\u00e2tisserie me passionne depuis mon enfance: cr\u00e9er des douceurs, suivre soigneusement les recettes, mettre les mains dans la p\u00e2te…<\/p>\n\n\n\n

Lorsque, \u00e0 l’\u00e9cole secondaire, j’ai commenc\u00e9 \u00e0 r\u00e9fl\u00e9chir \u00e0 ce que je voulais faire apr\u00e8s l’\u00e9cole obligatoire, il a tout de suite \u00e9t\u00e9 clair pour moi que j\u2019opterais pour un apprentissage plut\u00f4t que pour des \u00e9tudes. J’ai fait plusieurs stages pour voir de plus pr\u00e8s les m\u00e9tiers qui m’int\u00e9ressaient. Mais au fond de moi, ma d\u00e9cision \u00e9tait d\u00e9j\u00e0 prise: p\u00e2tissi\u00e8re \u00e9tait le m\u00e9tier qui me correspondait et me plaisait le plus. C’est un m\u00e9tier manuel, pr\u00e9cis et cr\u00e9atif.<\/p>\n\n\n\n

Un dessin \u2013 une formation<\/h3>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Mais comment suis-je arriv\u00e9e dans la p\u00e2tisserie M\u00fcnger? C’est une histoire particuli\u00e8re que j’aimerais partager.<\/p>\n\n\n\n

En quatri\u00e8me ann\u00e9e d’\u00e9cole primaire, mon professeur m’a donn\u00e9 un devoir \u00e0 faire \u00e0 la maison: \u00abEssaie de dessiner un endroit de la ville de Lugano dont tu te souviens et qui te rend heureuse.\u00bb J’ai donc dessin\u00e9 la p\u00e2tisserie M\u00fcnger. Je me souviens que j’y allais souvent avec ma grand-m\u00e8re, apr\u00e8s avoir pass\u00e9 l’apr\u00e8s-midi en ville. Elle m’achetait toujours des \u00abcambe di donna\u00bb (croissants viennois) pour le go\u00fbter. Par le biais de contacts, j’ai r\u00e9ussi \u00e0 envoyer ce dessin \u00e0 la propri\u00e9taire, Isa M\u00fcnger.<\/p>\n\n\n\n

Peu de temps apr\u00e8s, elle m’a appel\u00e9e pour me dire qu’\u00e0 l’avenir, si je m’int\u00e9ressais \u00e0 un m\u00e9tier dans le domaine, je pourrais effectuer un stage dans son entreprise. Quelques mois plus tard, ce dessin a \u00e9t\u00e9 transform\u00e9 en affiche et placard\u00e9 dans la vitrine. Le destin a voulu que le stage devienne une r\u00e9alit\u00e9 quelques ann\u00e9es plus tard, et la d\u00e9cision s\u2019est impos\u00e9e \u00e0 moi: en septembre 2021, j’ai commenc\u00e9 ma formation dans cette entreprise.<\/p>\n\n\n\n

Soutien et connaissances<\/h3>\n\n\n\n

D\u00e8s le d\u00e9but, je me suis tr\u00e8s bien entendue aussi bien avec mes coll\u00e8gues qu’avec mon formateur, Stefano Palestra. Ils m’ont appris le m\u00e9tier et m’ont soutenue, avec beaucoup de patience. Je trouve que les connaissances techniques et les produits qu’il faut conna\u00eetre pour avoir une bonne base en p\u00e2tisserie sont parfaitement enseign\u00e9s sur ce lieu de travail.<\/p>\n\n\n\n

Lorsque j\u2019\u00e9voque mon choix de formation, nombreux sont les gens \u00e0 me demander comment je peux aimer un m\u00e9tier qui a des horaires aussi inconfortables et qui implique de travailler le week-end et les jours f\u00e9ri\u00e9s. Je leur r\u00e9ponds toujours, le sourire aux l\u00e8vres, que c’est un beau m\u00e9tier et que, surtout, il fait mon bonheur. Il faut certes faire quelques sacrifices, mais je me r\u00e9veille chaque matin heureuse en pensant \u00e0 ce qui m’attend au cours de la journ\u00e9e.<\/p>\n\n\n\n

Suivre ses passions<\/h3>\n\n\n\n

Ce qui me ravit et me fascine le plus dans ce m\u00e9tier, c’est la possibilit\u00e9 de cr\u00e9er mes propres recettes en me basant sur ce que j’ai appris au travail et \u00e0 l’\u00e9cole, et d\u2019imaginer des combinaisons de saveurs et de textures. Enfin, je tiens \u00e0 dire qu’il est important de toujours suivre ses passions et ses r\u00eaves. Quels que soient les difficult\u00e9s et les sacrifices, le fait d\u2019aller au travail avec le sourire compense largement les privations.<\/p>\n\n\n\n

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

Ag\u00e9e de dix-sept ans, Vera Sabbatini est en derni\u00e8re ann\u00e9e d’apprentissage de p\u00e2tissi\u00e8re-confiseuse chez M\u00fcnger 1923 SA \u00e0 Paradiso (T). Comment est-elle arriv\u00e9e dans cette entreprise formatrice? Tout a commenc\u00e9 avec sa passion pour la p\u00e2tisserie, n\u00e9e d\u00e8s son plus jeune \u00e2ge.<\/p>\n","protected":false},"author":5,"featured_media":71879,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-72348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"acf":[],"yoast_head":"\nUn m\u00e9tier pr\u00e9cis et cr\u00e9atif | SBC<\/title>\n<meta name=\"description\" content=\"Ag\u00e9e de dix-sept ans, Vera Sabbatini est en derni\u00e8re ann\u00e9e d'apprentissage de p\u00e2tissi\u00e8re-confiseuse chez M\u00fcnger 1923 SA \u00e0 Paradiso.\" \/>\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\/un-metier-precis-et-creatif\/\" 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