{"id":74921,"date":"2024-02-08T23:00:00","date_gmt":"2024-02-08T22:00:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=74921"},"modified":"2024-02-15T10:34:32","modified_gmt":"2024-02-15T09:34:32","slug":"importante-formation-continue","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/importante-formation-continue\/","title":{"rendered":"Importante formation continue"},"content":{"rendered":"\n<p><strong>Avec \u00ab une immense gratitude et un sentiment d\u2019accomplissement \u00bb, Damien Sauvageat a pris la plume pour partager son parcours professionnel jusqu\u2019\u00e0 pr\u00e9sent.<\/strong><\/p>\n\n\n\n<p>R\u00e9cemment, j\u2019ai eu l\u2019honneur de r\u00e9ussir mon brevet f\u00e9d\u00e9ral dans l\u2019orienta-tion p\u00e2tisserie-confiserie, une \u00e9tape qui repr\u00e9sente non seulement une validation de mes comp\u00e9tences, mais aussi le d\u00e9but d\u2019une nouvelle aventure.<\/p>\n\n\n\n<p>Mon voyage professionnel a commenc\u00e9 par un engagement passion-n\u00e9 pour l\u2019apprentissage. Mon parcours a \u00e9t\u00e9 jalonn\u00e9 d\u2019exp\u00e9riences enrichissantes. Il a d\u00e9but\u00e9 avec mon apprentissage de p\u00e2tissier-confiseur chez Z\u00fcrcher \u00e0 Montreux (VD) suivi d\u2019une seconde formation de cuisinier au Grand H\u00f4tel du Lac \u00e0 Vevey (VD). Ces deux p\u00e9riodes ont constitu\u00e9 le socle de mes connaissances, forgeant les comp\u00e9tences essentielles pour mon futur professionnel.<\/p>\n\n\n\n<p>Apr\u00e8s avoir termin\u00e9 avec succ\u00e8s mes apprentissages, j\u2019ai pris de l\u2019exp\u00e9rience dans diverses entreprises en Suisse romande. Des cuisines d\u2019un h\u00f4tel genevois au laboratoire d\u2019une chocolaterie valaisanne en passant par une p\u00e2tisserie lausannoise, j\u2019ai m\u00eame exerc\u00e9 mon m\u00e9tier sous le soleil du Costa-Rica pendant presque une ann\u00e9e. Une exp\u00e9rience exceptionnelle qui apporte une ouverture d\u2019esprit sur d\u2019autres cultures, d\u2019autres fa\u00e7ons de faire. Avec un m\u00e9tier tel que le n\u00f4tre, voyager en travaillant est facile. Je ne peux que conseiller \u00e0 tous de tenter l\u2019aventure.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-rester-a-la-pointe\"><strong>Rester \u00e0 la pointe<\/strong><\/h2>\n\n\n\n<p>Au fil des ann\u00e9es, j\u2019ai compris l\u2019importance de la formation continue. C\u2019est un aspect fondamental de mon parcours, me permettant de rester \u00e0 la pointe des d\u00e9veloppements de mon domaine. Les opportunit\u00e9s de formation que j\u2019ai saisies ont contribu\u00e9 \u00e0 mon d\u00e9veloppement profession-nel, ouvrant de nouvelles perspectives et \u00e9largissant mes horizons.<\/p>\n\n\n\n<p>Le m\u00e9tier de p\u00e2tissier-confiseur, symbole de perfection et de d\u00e9lica-tesse, requiert une expertise technique, une cr\u00e9ativit\u00e9 sans bornes et une passion profonde. C\u2019est dans cette optique que j\u2019ai souhait\u00e9 m\u2019investir pleinement au sein du brevet f\u00e9d\u00e9ral. Mon objectif \u00e9tait d\u2019occuper un poste \u00e0 responsabilit\u00e9s, fonction qui exige non seulement une ma\u00eetrise parfaite des techniques p\u00e2tissi\u00e8res, mais \u00e9galement des comp\u00e9tences en gestion d\u2019\u00e9quipe et en cr\u00e9ativit\u00e9. Cette formation m\u2019a pr\u00e9par\u00e9 de mani\u00e8re optimale pour ce poste.<\/p>\n\n\n\n<p>De plus, on m\u2019a offert l\u2019opportunit\u00e9 de partager ma passion avec les nouvelles g\u00e9n\u00e9rations de p\u00e2tissiers-confiseurs notamment en donnant ponctuellement les cours interentreprises au sein de l\u2019\u00e9cole Richemont. La p\u00e2tisserie est un art en constante \u00e9volution. Je trouve particuli\u00e8rement important de s\u2019investir en tant que formateur pour assurer une rel\u00e8ve de bons professionnels comp\u00e9tents.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-determine-a-s-instruire\">D\u00e9termin\u00e9 \u00e0 s&#8217;instruire<\/h2>\n\n\n\n<p>Toujours autant motiv\u00e9 \u00e0 apprendre de nouvelles choses, j\u2019ai poursuivi ma formation dans l\u2019objectif d\u2019obtenir le dipl\u00f4me f\u00e9d\u00e9ral (anciennement la ma\u00eetrise). Durant cette formation ce sont les domaines de gestion d\u2019entre-prise comme la comptabilit\u00e9, le marketing ou encore la gestion des ressources humaines qui sont abord\u00e9s. De quoi, peut-\u00eatre un jour, me lancer dans l\u2019entreprenariat en ouvrant mon propre commerce.<\/p>\n\n\n\n<p>Mon curriculum vitae professionnel se dessine ainsi comme une carte dynamique, illustrant ma croissance depuis mes premiers pas dans le monde professionnel jusqu\u2019\u00e0 ma position actuelle. Chaque \u00e9tape a \u00e9t\u00e9 une pierre angulaire, fa\u00e7onnant ma compr\u00e9hension du domaine et me pr\u00e9parant aux d\u00e9fis futurs.<br>En partageant mon parcours, j\u2019esp\u00e8re inspirer d\u2019autres jeunes talents \u00e0 poursuivre leurs r\u00eaves et \u00e0 s\u2019engager pleinement dans leur d\u00e9veloppe-ment professionnel. L\u2019apprentissage continu, la pers\u00e9v\u00e9rance et la passion sont les piliers sur lesquels repose mon parcours, et je suis convaincu que ces valeurs universelles peuvent guider d\u2019autres aspirants p\u00e2tissiers vers le succ\u00e8s. Je remercie tous ceux qui ont contribu\u00e9 \u00e0 mon parcours professionnel.<\/p>\n\n\n\n<p class=\"has-text-align-right\">Damien Sauvageat<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-parcours-professionnel\"><strong>Parcours professionnel<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>08.2010 : apprentissage p\u00e2tissier-confiseur, Confiserie Z\u00fcrcher, Montreux (VD)<\/li>\n\n\n\n<li>08.2013 : apprentissage cuisinier, Grand H\u00f4tel du Lac, Vevey (VD)<\/li>\n\n\n\n<li>09.2015 : responsable du poste garde-manger, restaurant Le Chat-Bott\u00e9, Beau-Rivage, Gen\u00e8ve<\/li>\n\n\n\n<li>02.2016 : p\u00e2tissier-confiseur, La Chocolaterie, Sierre (VS)<\/li>\n\n\n\n<li>12.2016 : responsable poste de chocolatier- confiseur, Wuthrich, Lausanne<\/li>\n\n\n\n<li>07.2018 : renfort p\u00e2tisserie et cuisine, Grand H\u00f4tel du Lac, Vevey<\/li>\n\n\n\n<li>11.2018 : boulanger-p\u00e2tissier, resp. production, Cafe de Paris, Nosara, Costa Rica<\/li>\n\n\n\n<li>11.2019 : responsable p\u00e2tisserie, Chez Rado, Lausanne<\/li>\n\n\n\n<li>04.2023 : obtention du brevet f\u00e9d\u00e9ral Chef de production, orientation p\u00e2tisserie-confiserie <\/li>\n\n\n\n<li>07.2023 : responsable de laboratoire p\u00e2tisserie \u00e0 Maison Buet, Lausanne<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Avec \u00ab une immense gratitude et un sentiment d\u2019accomplissement \u00bb, Damien Sauvageat a pris la plume pour partager son parcours professionnel jusqu\u2019\u00e0 pr\u00e9sent. R\u00e9cemment, j\u2019ai eu l\u2019honneur de r\u00e9ussir mon brevet f\u00e9d\u00e9ral dans l\u2019orienta-tion p\u00e2tisserie-confiserie, une \u00e9tape qui repr\u00e9sente non seulement une validation de mes comp\u00e9tences, mais aussi le d\u00e9but d\u2019une nouvelle aventure. Mon voyage professionnel a commenc\u00e9 par un [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":74919,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-74921","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>Importante formation continue | SBC<\/title>\n<meta name=\"description\" content=\"Avec \u00ab une immense gratitude et un sentiment d\u2019accomplissement \u00bb, Damien Sauvageat a \u00e9crit sur son parcours professionnel jusqu\u2019\u00e0 pr\u00e9sent.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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