{"id":7460,"date":"2022-01-25T11:47:00","date_gmt":"2022-01-25T10:47:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7460"},"modified":"2022-04-29T13:32:33","modified_gmt":"2022-04-29T11:32:33","slug":"du-tennis-aux-douceurs-scandinaves","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-tennis-aux-douceurs-scandinaves\/","title":{"rendered":"Du tennis aux douceurs scandinaves"},"content":{"rendered":"\n<p><strong>A la fin de sa formation, la p\u00e2tissi\u00e8re-confiseuse Matilda Fry est partie en Norv\u00e8ge. Elle revient sur sa formation et son emploi actuel \u00e0 Troms\u00f8 (NO), pour \u00ab Panissimo \u00bb.<\/strong><\/p>\n\n\n\n<p>Avant de commencer ma carri\u00e8re de p\u00e2tissi\u00e8re, j&#8217;ai fr\u00e9quent\u00e9 l\u2019Ecole professionnelle pour sportifs d\u2019\u00e9lite de Tenero (TI). Je jouais au tennis et j&#8217;\u00e9tais convaincu que ma vie serait bas\u00e9e uniquement sur le tennis. En regardant des vid\u00e9os sur la p\u00e2tisserie, je me suis cependant rendu compte du jour au lendemain que je devais changer compl\u00e8tement mon mode de vie. Je me suis imm\u00e9diatement lanc\u00e9e. J&#8217;ai fait quelques stages dans des boulangeries et j&#8217;ai tout de suite su que ce serait le travail de ma vie. Mon apprentissage de p\u00e2tissi\u00e8re-confiseuse a dur\u00e9 trois ans \u00e0 la p\u00e2tisserie-confiserie F.lli Buletti \u00e0 Airolo (I). J&#8217;ai eu beaucoup de chance d&#8217;y avoir travaill\u00e9. C\u2019est probablement le meilleur endroit ! Ma passion pour ce m\u00e9tier a \u00e9t\u00e9 largement nourrie par mon mentor Bruno Buletti. Il m&#8217;a beaucoup appris et m&#8217;a transmis l&#8217;importance de la mati\u00e8re premi\u00e8re, l\u2019\u00e9l\u00e9ment le plus important dans ce m\u00e9tier.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-passionnants-pays-nordiques\">Passionnants pays nordiques<\/h2>\n\n\n\n<p>Depuis mon enfance, j&#8217;ai toujours eu une grande passion pour les pays nordiques. Un jour, un ancien coll\u00e8gue m&#8217;a dit qu&#8217;ils cherchaient une p\u00e2tisserie dans un grand h\u00f4tel \u00e0 Troms\u00f8, au nord de la Norv\u00e8ge. Sans y r\u00e9fl\u00e9chir \u00e0 deux fois, j&#8217;ai saut\u00e9 sur l&#8217;occasion et envoy\u00e9 mon CV. J&#8217;ai pass\u00e9 mon examen et suis parti en Norv\u00e8ge le m\u00eame mois.<br>J\u2019y suis vraiment heureuse ici, en parlant de la nature et de l&#8217;environnement de travail. Mes coll\u00e8gues sont tous formidables et j&#8217;ai une excellente relation avec mon chef Andreas Mikkelsen. Ils m&#8217;ont aid\u00e9 \u00e0 m&#8217;installer de la meilleure fa\u00e7on possible !<\/p>\n\n\n\n<p>Ma journ\u00e9e type d\u00e9bute \u00e0 8 heures et se termine \u00e0 16 heures. Je commence par pr\u00e9parer le buffet du midi, le go\u00fbter et enfin les assiettes desserts du soir. Les desserts typiquement norv\u00e9giens sont tr\u00e8s simples.<\/p>\n\n\n\n<p>Le \u00ab Kv\u00e6fjordkake \u00bb est un g\u00e2teau \u00e9ponge avec de la meringue et des amandes, fourr\u00e9 de cr\u00e8me \u00e0 la vanille et de cr\u00e8me fra\u00eeche, par exemple. La Pavlova et tout dessert \u00e0 base de cannelle et de pommes sont aussi tr\u00e8s appr\u00e9ci\u00e9s. La Norv\u00e8ge offre de nombreux types de baies, j\u2019ai donc aussi la possibilit\u00e9 de cr\u00e9er des desserts avec diff\u00e9rentes sortes de petits fruits.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A la fin de sa formation, la p\u00e2tissi\u00e8re-confiseuse Matilda Fry est partie en Norv\u00e8ge. Elle revient sur sa formation et son emploi actuel \u00e0 Troms\u00f8 (NO), pour \u00ab Panissimo \u00bb. Avant de commencer ma carri\u00e8re de p\u00e2tissi\u00e8re, j&#8217;ai fr\u00e9quent\u00e9 l\u2019Ecole professionnelle pour sportifs d\u2019\u00e9lite de Tenero (TI). Je jouais au tennis et j&#8217;\u00e9tais convaincu que ma vie serait bas\u00e9e uniquement [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5086,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-7460","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"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>Du tennis aux douceurs scandinaves | 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\/du-tennis-aux-douceurs-scandinaves\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Du tennis aux douceurs scandinaves\" \/>\n<meta property=\"og:description\" content=\"A la fin de sa formation, la p\u00e2tissi\u00e8re-confiseuse Matilda Fry est partie en Norv\u00e8ge. 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