{"id":73191,"date":"2023-12-06T14:02:37","date_gmt":"2023-12-06T13:02:37","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=73191"},"modified":"2023-12-06T14:30:06","modified_gmt":"2023-12-06T13:30:06","slug":"arrives-au-comite-central","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/arrives-au-comite-central\/","title":{"rendered":"Arriv\u00e9s au comit\u00e9 central"},"content":{"rendered":"\n

Quelques mois se sont \u00e9coul\u00e9s depuis que Gregor Menzi (boulangerie Abderhalden, Wattwil\/SG), repr\u00e9sentant r\u00e9gional de la Suisse orientale, et Konrad Pfister (boulangerie-p\u00e2tisserie Fleischli, Niederglatt\/ZH), repr\u00e9sentant des grandes entreprises, ont \u00e9t\u00e9 \u00e9lus au comit\u00e9 central lors du congr\u00e8s de la BCS en juin. \u00ab\u2009Panissimo\u2009\u00bb les a interrog\u00e9s sur leurs motivations, leurs objectifs et leurs t\u00e2ches.<\/strong><\/p>\n\n\n\n

Que voulez-vous faire en tant que membre du comit\u00e9 central (CC)\u2009? Quels sont vos objectifs au CC\u2009?<\/h3>\n\n\n\n

Gregor Menzi\u2009:<\/em><\/strong> Dans un premier temps, je veux me familiariser avec la culture de direction. Savoir pourquoi on se trouve \u00e0 tel endroit et dans tel domaine. Ensuite, il serait souhaitable de simplifier les structures au niveau r\u00e9gional \u00e9galement.
Je ne suis de retour dans le secteur que depuis dix ans. Ce qui me chagrine, c\u2019est la faiblesse de l\u2019estime de soi. Il en r\u00e9sulte une image timide. Sans oublier les nombreux logos autour de notre association. Pour moi, c\u2019est une occasion manqu\u00e9e\u2009!
Konrad Pfister\u2009:<\/em><\/strong> Je veux aborder les d\u00e9fis du secteur\u2009: p\u00e9nurie de main-d\u2019\u0153uvre qualifi\u00e9e, farine sans pesticides, augmentation de l\u2019attractivit\u00e9 du secteur. Je veux \u00e9galement faire valoir le point de vue des grandes entreprises et leur donner une voix.<\/p>\n\n\n\n

\n\n\n
\n
\"\"
Gregor Menzi<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n
\n\n\n\n

Quelles sont vos t\u00e2ches principales au sein du CC\u2009?<\/h3>\n\n\n\n

G.\u202fM.\u2009\u2009: <\/em><\/strong>Faire valoir la r\u00e9gion de la Suisse orientale avec ses particularit\u00e9s et ses souhaits. Contribuer \u00e0 cr\u00e9er des conditions cadres id\u00e9ales en mati\u00e8re d\u2019administration, de formation et d\u2019exigences l\u00e9gales. Aider \u00e0 \u00e9tablir des finances saines pour la BCS et des conditions politiques id\u00e9ales.
K.\u202fP.\u2009: <\/em><\/strong>D\u00e9velopper l\u2019association et pr\u00e9parer le secteur \u00e0 l\u2019avenir.<\/p>\n\n\n\n

Quels sont les sujets br\u00fblants qui se posent au CC\u2009?<\/h3>\n\n\n\n

G.\u202fM.\u2009\u2009:<\/em><\/strong> Je ne suis pas encore totalement au clair en la mati\u00e8re. Assur\u00e9ment les n\u00e9gociations CCT en cours ou la r\u00e9vision de l\u2019ordonnance sur la formation. Personnellement, j\u2019aimerais faire quelque chose pour l\u2019attractivit\u00e9 de nos m\u00e9tiers.
K.\u202fP.\u2009:<\/em><\/strong> L\u2019augmentation de l\u2019attractivit\u00e9 du secteur.<\/p>\n\n\n\n

\n\n\n
\n
\"\"
Konrad Pfister<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n
\n\n\n\n

Avez-vous un ou plusieurs souhaits pour le secteur\u2009?<\/h3>\n\n\n\n

G.\u202fM.\u2009\u2009: <\/em><\/strong>L\u2019image publique doit \u00eatre uniformis\u00e9e\u2009! Nous pouvons faire preuve de beaucoup plus de confiance en nous. Il faudrait augmenter et standardiser le professionnalisme dans les relations avec les apprentis, apprenties, collaborateurs et collaboratrices. Ce que nous proposons \u00e0 notre client\u00e8le est unique.
K.\u202fP.\u2009:<\/em><\/strong> R\u00e9pondre de mani\u00e8re flexible aux nouveaux d\u00e9fis et chercher des solutions.<\/p>\n\n\n\n

A pr\u00e9sent, quelques questions moins conventionnelles. L\u2019une de vos plus belles exp\u00e9riences dans votre carri\u00e8re\u2009?<\/h3>\n\n\n\n

G.\u202fM.\u2009\u2009: <\/em><\/strong>Aller au travail \u00e0 pied en hiver et sentir de loin l\u2019odeur des produits de boulangerie frais. Je trouve cela toujours aussi \u00e9mouvant.
K.\u202fP.\u2009:<\/em><\/strong> La participation au Swiss Bakery Trophy.<\/p>\n\n\n\n

Votre produit pr\u00e9f\u00e9r\u00e9 en boulangerie\u2009?<\/h3>\n\n\n\n

G.\u202fM.\u2009\u2009: <\/em><\/strong>Un d\u00e9licieux pain aromatique avec une cro\u00fbte croustillante et une mie d\u00e9licate, clair, fonc\u00e9 ou rustique, peu importe. Et bien s\u00fbr, notre croissant au beurre.
K.\u202fP.\u2009:<\/em><\/strong> Le bouton de tresse.<\/p>\n\n\n\n

Votre produit pr\u00e9f\u00e9r\u00e9 en confiserie\u2009?<\/h3>\n\n\n\n

G.\u202fM.\u2009\u2009:<\/strong><\/em> Une truffe fonc\u00e9e classique.
K.\u202fP.\u2009: <\/em><\/strong>La \u00ab\u2009Glattwelle\u2009\u00bb.<\/p>\n\n\n\n

\n\n\n\n

Entretien crois\u00e9<\/h2>\n\n\n\n

Pain blanc ou complet\u2009?<\/strong>
G.\u202fM.\u2009\u2009: <\/em><\/strong>Plut\u00f4t pain blanc. K.\u202fP.\u2009:<\/em><\/strong> Pain blanc.<\/p>\n\n\n\n

Sucr\u00e9 ou sal\u00e9\u2009?<\/strong>
G.\u202fM.\u2009\u2009:<\/em><\/strong> Plut\u00f4t sal\u00e9. K.\u202fP.\u2009:<\/em><\/strong> Sal\u00e9 .<\/p>\n\n\n\n

Vin ou bi\u00e8re\u2009?<\/strong>
G.\u202fM.\u2009\u2009:<\/em><\/strong> Du vin, alors. K.\u202fP.\u2009:<\/strong><\/em> Vin.<\/p>\n\n\n\n

Caf\u00e9 ou th\u00e9\u2009?<\/strong>
G.\u202fM.\u2009\u2009:<\/em><\/strong> Caf\u00e9. K.\u202fP.\u2009:<\/em><\/strong> Caf\u00e9.<\/p>\n\n\n\n

Eau avec ou sans bulles\u2009?<\/strong>
G.\u202fM.\u2009\u2009:<\/em><\/strong> Sans. K.\u202fP.\u2009: Avec.<\/p>\n\n\n\n

Mer ou montagne\u2009?<\/strong>
G.\u202fM.\u2009\u2009:<\/em><\/strong> Montagne. K.\u202fP.\u2009:<\/strong><\/em> Mer.<\/p>\n\n\n\n

Ville ou campagne\u2009?<\/strong>
G.\u202fM.\u2009\u2009: Campagne. K.\u202fP.\u2009: Ville.<\/p>\n\n\n\n

Musique populaire, rock ou classique\u2009?<\/strong>
G.\u202fM.\u2009\u2009: <\/em><\/strong>Plut\u00f4t rock. K.\u202fP.\u2009: <\/em><\/strong>Rock.<\/p>\n\n\n\n

Entretien: Claudia Vernocchi<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Quelques mois se sont \u00e9coul\u00e9s depuis que Gregor Menzi (boulangerie Abderhalden, Wattwil\/SG), repr\u00e9sentant r\u00e9gional de la Suisse orientale, et Konrad Pfister (boulangerie-p\u00e2tisserie Fleischli, Niederglatt\/ZH), repr\u00e9sentant des grandes entreprises, ont \u00e9t\u00e9 \u00e9lus au comit\u00e9 central lors du congr\u00e8s de la BCS en juin. \u00ab\u2009Panissimo\u2009\u00bb les a interrog\u00e9s sur leurs motivations, leurs objectifs
\net leurs t\u00e2ches.<\/p>\n","protected":false},"author":5,"featured_media":70693,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-73191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"acf":[],"yoast_head":"\nArriv\u00e9s au comit\u00e9 central | SBC<\/title>\n<meta name=\"description\" content=\"Quelques mois se sont \u00e9coul\u00e9s depuis que Gregor Menzi et Konrad Pfisteront ont \u00e9t\u00e9 \u00e9lus au comit\u00e9 central.\" \/>\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\/arrives-au-comite-central\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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