{"id":74541,"date":"2024-01-31T09:26:31","date_gmt":"2024-01-31T08:26:31","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=74541"},"modified":"2024-02-01T14:38:52","modified_gmt":"2024-02-01T13:38:52","slug":"enthousiasmees-par-le-rwanda","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/enthousiasmees-par-le-rwanda\/","title":{"rendered":"Enthousiasm\u00e9es par le Rwanda"},"content":{"rendered":"\n

Le professeur de Tanja Carletti (\u00e0 g.) et de Katharina Ebn\u00f6ther (\u00e0 d.) a \u00e9veill\u00e9 leur enthousiasme pour le projet Rwanda. La boulang\u00e8re et la confiseuse \u00e9taient impatientes d\u2019observer des coll\u00e8gues de travail, de partager des exp\u00e9riences, de d\u00e9couvrir une nouvelle culture et de mieux conna\u00eetre les produits locaux.<\/strong><\/p>\n\n\n\n

Nous \u00e9tions neuf boulang\u00e8res-p\u00e2tissi\u00e8res au Rwanda et avons eu le plaisir de faire preuve de notre savoir-faire dans quatre exploitations diff\u00e9rentes. La premi\u00e8re semaine, nous avons eu l\u2019honneur de participer \u00e0 l\u2019ouverture de la boulangerie de l\u2019\u00e9cole Sangira et d\u2019initier les \u00e9l\u00e8ves \u00e0 la p\u00e2tisserie. C\u2019\u00e9tait tout simplement merveilleux de voir l\u2019enthousiasme des jeunes \u00e9l\u00e8ves et leur joie d\u2019apprendre de nouvelles choses.<\/p>\n\n\n\n

\n

\u00ab Nous avons aussi \u00e9t\u00e9 particuli\u00e8rement frapp\u00e9es par le fait que les Rwandais ajoutaient du sucre \u00e0 chaque pain et \u00e9vitaient plut\u00f4t le sel. \u00bb<\/p>\n<\/blockquote>\n\n\n\n

Nous avons pass\u00e9 les trois semaines restantes dans diff\u00e9rentes boulangeries et h\u00f4tels, o\u00f9 nous avons pu voir en direct comment de v\u00e9ritables \u0153uvres d\u2019art p\u00e2tissi\u00e8res \u00e9taient r\u00e9alis\u00e9es avec des moyens et des mati\u00e8res premi\u00e8res modestes. Lors du remplissage des cakes et des muffins, nous avons remarqu\u00e9 qu\u2019aucune balance n\u2019\u00e9tait utilis\u00e9e – tout \u00e9tait mesur\u00e9 avec pr\u00e9cision \u00e0 la main. Cela nous a vraiment impressionn\u00e9es. Nous avons aussi \u00e9t\u00e9 particuli\u00e8rement frapp\u00e9es par le fait que les Rwandais ajoutaient du sucre \u00e0 chaque pain et \u00e9vitaient plut\u00f4t le sel. Lorsque nous avons pr\u00e9par\u00e9 un pain avec eux \u00e0 notre mani\u00e8re, nous avons constat\u00e9 qu\u2019il \u00e9tait beaucoup trop sal\u00e9 pour eux. Les cakes \u00e9taient m\u00e9lang\u00e9s au feeling, sans indication pr\u00e9cise des quantit\u00e9s. Nous leur avons montr\u00e9 diff\u00e9rentes m\u00e9thodes pour rendre les cakes plus l\u00e9gers et, surtout, nous avons exp\u00e9riment\u00e9 avec les mati\u00e8res premi\u00e8res dont ils disposaient.<\/p>\n\n\n\n

Malgr\u00e9 quelques difficult\u00e9s avec des machines qui ne fonctionnaient pas toujours parfaitement et un four qui n\u2019\u00e9tait pas toujours coop\u00e9ratif, nous avons incroyablement appr\u00e9ci\u00e9 ces quelques semaines. Nous avons acquis de nombreuses nouvelles connaissances et d\u00fb apprendre \u00e0 improviser de mani\u00e8re flexible.<\/p>\n\n\n\n

Nous recommandons vivement une telle exp\u00e9rience \u00e0 tous les jeunes professionnels. Non seulement on acquiert de nombreuses nouvelles connaissances, mais c\u2019est aussi l\u2019occasion de d\u00e9couvrir des personnes et des cultures int\u00e9ressantes.<\/p>\n\n\n\n

\"\"<\/figure>
\n

Galerie de photos…\u00bb<\/strong><\/a><\/p>\n<\/div><\/div>\n\n\n\n

Tanja Carletti et Katharina Ebn\u00f6ther<\/em><\/p>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/figure>
\n

Tanja Carletti, boulang\u00e8re-p\u00e2tissi\u00e8re CFC <\/strong>(18)<\/h3>\n\n\n\n

J\u2019ai choisi le m\u00e9tier de boulang\u00e8re parce que j\u2019aime le travail physique et cr\u00e9er quelque chose de mes propres mains. Rien n\u2019est plus motivant pour moi que la satisfaction de voir le produit fini \u00e0 la fin de la journ\u00e9e. J\u2019appr\u00e9cie particuli\u00e8rement le travail en \u00e9quipe, et le fait de r\u00e9aliser de d\u00e9licieuses p\u00e2tisseries. En 2020, j\u2019ai fait mon apprentissage chez Beck Roman \u00e0 Seewen (LU). Le soutien de mon exploitation formatrice a grandement contribu\u00e9 \u00e0 la r\u00e9ussite de mon examen de fin d\u2019apprentissage. Et l\u2019\u00e9cole professionnelle de Goldau (SZ) m\u2019a men\u00e9e jusqu\u2019au projet au Rwanda, en Afrique. Directement apr\u00e8s mon apprentissage, je suis partie pour le Rwanda avec ma coll\u00e8gue d\u2019\u00e9cole Katharina Ebn\u00f6ther afin de partager notre savoir-faire sur un autre continent. Apr\u00e8s cette exp\u00e9rience, j\u2019ai d\u00e9cid\u00e9 de travailler dans une petite exploitation chez nous et j\u2019ai trouv\u00e9 un poste \u00e0 la boulangerie Vogel \u00e0 K\u00fcssnacht (SZ).<\/p>\n<\/div><\/div>\n\n\n\n

\n

Katharina Ebn\u00f6ther, p\u00e2tissi\u00e8re-confiseuse (18)<\/strong><\/h3>\n\n\n\n

J\u2019ai choisi mon m\u00e9tier par amour de la cr\u00e9ativit\u00e9 et du travail physique. En tant que l\u00e8ve-t\u00f4t, ce m\u00e9tier est id\u00e9al pour moi. J\u2019ai commenc\u00e9 mon apprentissage de p\u00e2tissi\u00e8re-confiseuse en 2020 \u00e0 la boulangerie Knobel \u00e0 Altendorf (SZ) et je garde le souvenir de trois ans d\u2019une formation tr\u00e8s enrichissante. Je suis pass\u00e9e par tous les d\u00e9partements, j\u2019ai continuellement appris de nouvelles choses et j\u2019ai ador\u00e9 essayer des nouveaut\u00e9s. L\u2019\u00e9cole professionnelle de Goldau (SZ) m\u2019a offert un excellent soutien pendant l\u2019apprentissage et surtout pour l\u2019examen de fin d\u2019apprentissage. Des concours, lors desquels nous pouvions confectionner des biscuits, des g\u00e2teaux ou des pi\u00e8ces d\u2019exposition, m\u2019ont permis de me mesurer \u00e0 des apprentis de toute la Suisse centrale. Apr\u00e8s la phase \u00e9puisante des examens de fin d\u2019apprentissage, j\u2019ai d\u00e9cid\u00e9 de partir travailler un mois en Afrique et de d\u00e9couvrir la culture locale. Apr\u00e8s cette exp\u00e9rience, je suis retourn\u00e9e \u00e0 la boulangerie Knobel en tant que p\u00e2tissi\u00e8re-confiseuse qualifi\u00e9e.<\/p>\n<\/div>

\"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

Notre professeur a \u00e9veill\u00e9 notre enthousiasme pour le projet Rwanda. Nous \u00e9tions impatientes d\u2019observer des coll\u00e8gues de travail, de partager des exp\u00e9riences, de d\u00e9couvrir une nouvelle culture et de mieux conna\u00eetre les produits locaux.<\/p>\n","protected":false},"author":5,"featured_media":74528,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[223],"class_list":["post-74541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr","tag-boulangeres-patissieres-au-rwanda"],"acf":[],"yoast_head":"\nEnthousiasm\u00e9es par le Rwanda | SBC<\/title>\n<meta name=\"description\" content=\"Observer des coll\u00e8gues de travail, partager des exp\u00e9riences, d\u00e9couvrir une nouvelle culture et de mieux conna\u00eetre les produits locaux.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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