{"id":75723,"date":"2024-02-23T07:44:01","date_gmt":"2024-02-23T06:44:01","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=75723"},"modified":"2024-02-23T07:58:47","modified_gmt":"2024-02-23T06:58:47","slug":"rester-au-gout-du-jour","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/rester-au-gout-du-jour\/","title":{"rendered":"Rester au go\u00fbt du jour"},"content":{"rendered":"\n

Issu d\u2019une longue lign\u00e9e de boulangers-p\u00e2tissiers, Guillaume Bigler en est convaincu\u2009: dans un monde professionnel de plus en plus comp\u00e9titif, les artisans doivent faire preuve d\u2019adaptabilit\u00e9.<\/strong><\/p>\n\n\n\n

Depuis mon plus jeune \u00e2ge j\u2019ai su que je serai boulanger-p\u00e2tissier. Cinqui\u00e8me g\u00e9n\u00e9ration \u00e0 le devenir, je me trouvais d\u00e9j\u00e0 dans le laboratoire familial d\u00e8s que j\u2019ai \u00e9t\u00e9 en mesure de voir par-dessus le plan de travail. Mon arri\u00e8re-arri\u00e8re-grand-p\u00e8re, qui fonda la boulangerie Bigler en 1933, a lanc\u00e9 une machine aujourd\u2019hui inarr\u00eatable. Les g\u00e9n\u00e9rations se succ\u00e9dant, c\u2019est en 2012 que je me d\u00e9cidai \u00e0 entamer mon apprentissage dans la boulangerie qui m\u2019a vu grandir.<\/p>\n\n\n\n

J\u2019ai ensuite suivi un autre chemin pour \u00e9largir mes connaissances et apprendre la confiserie chez M. Fornerod \u00e0 Morges (VD). Gr\u00e2ce \u00e0 ces deux apprentissages j\u2019ai \u00e9tendu mes comp\u00e9tences et cela m\u2019a donn\u00e9 envie d\u2019en voir plus, et de toujours apprendre quelque chose de nouveau.<\/p>\n\n\n\n


Nouvel horizon<\/h2>\n\n\n\n

Plus tard, je suis parti vivre \u00e0 Zweisimmen (BE). J\u2019ai trouv\u00e9 une place de boulanger-p\u00e2tissier-confiseur \u00e0 Sch\u00f6nried (BE) chez Mme\u202fWehren. L\u00e0, ma carri\u00e8re a pris un nouveau cap. Avec son aide, j\u2019ai pu passer \u00e0 l\u2019\u00e9tape sup\u00e9rieure en r\u00e9alisant mon brevet f\u00e9d\u00e9ral en boulangerie-p\u00e2tisserie dans son entreprise. Avoir r\u00e9ussi ce brevet m\u2019a ouvert de nouveau horizon. Cette exp\u00e9rience formidable permet d\u2019\u00e9largir ses comp\u00e9tences et la compr\u00e9hension du m\u00e9tier \u00e0 un niveau tr\u00e8s \u00e9lev\u00e9.<\/p>\n\n\n\n

\u00ab\u2009R\u00e9ussir le brevet permet d\u2019\u00e9largir ses comp\u00e9tences et la compr\u00e9hension du m\u00e9tier \u00e0 un niveau tr\u00e8s \u00e9lev\u00e9.\u2009\u00bb<\/p>Guillaume Bigler<\/cite><\/blockquote><\/figure>\n\n\n\n

L\u2019extraordinaire capacit\u00e9 d\u2019adaptation dont il faut faire preuve dans notre m\u00e9tier, me motive toujours plus \u00e0 d\u00e9couvrir et vivre de nouvelles exp\u00e9riences. Il faut dire que la boulangerie et la confiserie sont en constante \u00e9volution. Cela sugg\u00e8re de toujours \u00eatre \u00e0 la recherche de nouveaut\u00e9 et de pouvoir s\u2019adapter \u00e0 tous types de clients. La branche artisanale en a besoin pour rester aux go\u00fbts du jour, et ne pas se faire d\u00e9passer par l\u2019industrie.<\/p>\n\n\n\n

\u00ab\u2009Plus que jamais, nous devons former et trouver un moyen d\u2019attirer des jeunes dans nos m\u00e9tiers.\u2009\u00bb<\/p>Guillaume Bigler<\/cite><\/blockquote><\/figure>\n\n\n\n

Aujourd\u2019hui, plus que jamais, nous devons former et trouver un moyen d\u2019attirer des jeunes dans nos m\u00e9tiers de bouche. J\u2019aimerais pouvoir montrer aux gens toute l\u2019attractivit\u00e9 de nos m\u00e9tiers et continuer \u00e0 former des jeunes. C\u2019est pourquoi, je compte reprendre un commerce et amener mes id\u00e9es pour continuer \u00e0 promouvoir notre si beau m\u00e9tier. Cela permettra peut-\u00eatre, de donner l\u2019opportunit\u00e9 \u00e0 de jeunes de prendre conscience de leur capacit\u00e9 et de les initier \u00e0 un m\u00e9tier qui leur plaira.<\/p>\n\n\n\n

Pour conclure, je remercie toutes les personnes qui m\u2019ont suivi durant mon parcours professionnel. Et, j\u2019encourage les jeunes apprentis \u00e0 toujours d\u00e9couvrir et \u00e9largir leurs horizons. <\/p>\n\n\n\n

Guillaume Bigler<\/em><\/p>\n\n\n\n

Guillaume Bigler<\/h2>\n\n\n\n
    \n
  • 07.2012\u202f: apprentissage boulanger-p\u00e2tissier, Boulangerie-P\u00e2tisserie Bigler, Combremont-le-Grand (VD)<\/li>\n\n\n\n
  • 07.2015\u202f: apprentissage confiseur, confiserie L\u2019Arlequin, G\u00e9rard Charles Fornerod, Morges (VD)<\/li>\n\n\n\n
  • 07.2017\u202f: \u00e9cole de recrues et de sous-officiers, Arm\u00e9e suisse, Thoune (BE)<\/li>\n\n\n\n
  • 06.2018\u202f: boulanger-p\u00e2tissier-confiseur, La Sarrasine S\u00e0rl, Lucens (VD)<\/li>\n\n\n\n
  • 04.2019\u202f: responsable p\u00e2tissier-confiseur, Kaffeehaus B\u00e4ckerei Kafi Complet Florian Schenk, Zweisimmen (BE)<\/li>\n\n\n\n
  • 04.2020\u202f: sous-chef boulanger-p\u00e2tissier-confiseur, B\u00e4ckerei Chnusper Becke, Sch\u00f6nried (BE)<\/li>\n\n\n\n
  • 04.2023\u202f: obtention du brevet f\u00e9d\u00e9ral Chef de production, orientation p\u00e2tisserie-boulangerie<\/li>\n\n\n\n
  • 11.2023\u202f: responsable boulanger-p\u00e2tissier, Aux 1000 feuilles SA, Payerne (VD)<\/li>\n<\/ul>\n\n\n\n

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

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