{"id":7373,"date":"2022-02-23T10:18:00","date_gmt":"2022-02-23T09:18:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7373"},"modified":"2022-04-29T11:16:49","modified_gmt":"2022-04-29T09:16:49","slug":"vivre-une-telle-experience-na-pas-de-prix","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/vivre-une-telle-experience-na-pas-de-prix\/","title":{"rendered":"\u00ab Vivre une telle exp\u00e9rience n\u2019a pas de prix \u00bb"},"content":{"rendered":"\n<p><strong>Abraham Balaguer est le nouveau Swiss Chocolate Master. Le collaborateur de la confiserie Boillat \u00e0 St-Prex (VD), repr\u00e9sentera la Suisse aux World Chocolate Masters, du 28 octobre au 1er novembre \u00e0 Paris. Participer \u00e0 la finale est d\u00e9j\u00e0 en soi \u00ab un exploit professionnel \u00bb, selon le passionn\u00e9.<\/strong><\/p>\n\n\n\n<p>Espagnol quadrag\u00e9naire, Abraham Balaguer a \u00e9tudi\u00e9 la p\u00e2tisserie \u00e0 Barcelone (E). Il a \u0153uvr\u00e9 non seulement en boutique, mais \u00e9galement au sein de restaurants. M. Balaguer a poss\u00e9d\u00e9 sa propre maison de 2006 \u00e0 2016 \u00e0 Santa Coloma de Farners (E). Il s\u2019est rapidement captiv\u00e9 pour les concours&nbsp;: championnat national, Coupe du monde de la p\u00e2tisserie, Mondial de Las Vegas, Meilleur croissant au beurre d\u2019Espagne, Spanish Chocolate Masters\u2026<\/p>\n\n\n\n<p><strong>Abraham Balaguer, quelles ont \u00e9t\u00e9 les motivations qui vous ont pouss\u00e9 \u00e0 participer au Swiss Chocolate Masters (SCM) ?<\/strong><br>Ma principale motivation a \u00e9t\u00e9 de participer et de gagner pour le compte de la Suisse. J\u2019avais d\u00e9j\u00e0 particip\u00e9 deux fois en Espagne. A chaque fois, j\u2019ai termin\u00e9 \u00e0 la deuxi\u00e8me place.<\/p>\n\n\n\n<p><strong>Comment se pr\u00e9pare-t-on ?<\/strong><br>La pr\u00e9paration d&#8217;un concours est complexe. Il faut d&#8217;abord avoir beaucoup de motivation, puis s&#8217;inspirer d&#8217;un produit, d&#8217;une texture ou d&#8217;une saveur. Ensuite, il faut \u00e9laborer le produit final, que ce soit un bonbon, un g\u00e2teau, un petit four ou une sculpture en chocolat.<\/p>\n\n\n\n<p><strong>Quels ont \u00e9t\u00e9 les d\u00e9fis rencontr\u00e9s ?<\/strong><br>Les enjeux dans ce type d\u2019\u00e9v\u00e9nements sont de concilier travail et famille. Dans notre m\u00e9tier, il y a toujours beaucoup de travail. Les horaires sont complexes et il faut trouver du temps l\u00e0 o\u00f9 il n&#8217;y en a pas, dormir peu et se mette un peu \u00e0 l\u2019\u00e9cart de ta famille.<\/p>\n\n\n\n<p><strong>Le concours s\u2019est-il d\u00e9roul\u00e9 comme pr\u00e9vu ?<\/strong><br>En raison de mon exp\u00e9rience en comp\u00e9tition et de mon \u00e2ge, cela s&#8217;est plus ou moins pass\u00e9 comme je l&#8217;avais pr\u00e9vu.<\/p>\n\n\n\n<p><strong>Plus ou moins ?<\/strong><br>Malgr\u00e9 avoir transport\u00e9 la sculpture en chocolat tr\u00e8s soigneusement jusqu&#8217;au lieu de comp\u00e9tition, certaines pi\u00e8ces se sont cass\u00e9es. Une fois dans le concours, il a fallu improviser un peu pour que le r\u00e9sultat soit au rendez-vous et que le jury ne s\u2019en rende pas compte.<\/p>\n\n\n\n<p><strong>A quoi reconna\u00eet-on vos cr\u00e9ations ?<\/strong><br>Mon concept dans ce concours est de cr\u00e9er \u00e0 chaque fois un produit \u00e0 base de fruits, de l\u00e9gumes et de chocolat.<\/p>\n\n\n\n<p><strong>Quel sera votre quotidien d\u2019ici au mois d\u2019octobre ?<\/strong><br>Je ne sais pas encore. La seule chose qui m&#8217;est claire c&#8217;est que presque neuf mois de pr\u00e9paration m&#8217;attendent pour trois jours de travail\u2026 De quoi se faire une id\u00e9e de ce que signifie pr\u00e9parer une comp\u00e9tition de ce genre.<\/p>\n\n\n\n<p><strong>Qu\u2019attendez-vous de cette finale ?<\/strong><br>Je vais essayer d&#8217;aller le plus haut possible et de gagner, si je peux. Toutefois, le simple fait d\u2019y participer est d\u00e9j\u00e0 un exploit professionnel et personnel. Vivre une telle exp\u00e9rience n&#8217;a pas de prix.<\/p>\n\n\n\n<p><strong>\u00ab Tomorrow : tastes, looks, feels \u00bb tel est le th\u00e8me de ces WCM. Quel sera le chocolat de demain ?<\/strong><br>Il sera pour moi, plus \u00e9thique et durable. Et, il faut surtout que les producteurs soient les vrais protagonistes de ce produit fragile et pr\u00e9cieux.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-les-conseils-du-detenteur-du-titre-elias-laderach\">Les conseils du d\u00e9tenteur du titre Elias L\u00e4derach<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"280\" height=\"166\" src=\"https:\/\/swissbaker.ch\/wp-content\/uploads\/2022\/04\/csm_4_1_elias_laederach_wcm_766d4e4577.jpeg\" alt=\"\" class=\"wp-image-7374\" title=\"\"\/><\/figure>\n\n\n\n<p>Comment l\u2019actuel d\u00e9tenteur du titre et pr\u00e9sident du jury Elias L\u00e4derach (L\u00e4derach \u2013 chocolatier suisse) juge-t-il&nbsp; la performance d&#8217;Abraham Balaguer, et quels sont ses conseils?<br><a href=\"https:\/\/www.swissbaker.ch\/fr\/news-panissimo\/themesarchives\/concours\/concours-details-fr\/les-conseils-du-detenteur-du-titre-elias-laederach\/\" target=\"_blank\" rel=\"noreferrer noopener\">Interview&#8230;\u00bb<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abraham Balaguer est le nouveau Swiss Chocolate Master. Le collaborateur de la confiserie Boillat \u00e0 St-Prex (VD), repr\u00e9sentera la Suisse aux World Chocolate Masters, du 28 octobre au 1er novembre \u00e0 Paris. Participer \u00e0 la finale est d\u00e9j\u00e0 en soi \u00ab un exploit professionnel \u00bb, selon le passionn\u00e9. Espagnol quadrag\u00e9naire, Abraham Balaguer a \u00e9tudi\u00e9 la p\u00e2tisserie \u00e0 Barcelone (E). Il [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5057,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43,39],"tags":[],"class_list":["post-7373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concours","category-de-la-branche"],"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>\u00ab Vivre une telle exp\u00e9rience n\u2019a pas de prix \u00bb | SBC<\/title>\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\/vivre-une-telle-experience-na-pas-de-prix\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab Vivre une telle exp\u00e9rience n\u2019a pas de prix \u00bb\" \/>\n<meta property=\"og:description\" content=\"Abraham Balaguer est le nouveau Swiss Chocolate Master. 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