{"id":79132,"date":"2024-05-31T09:35:41","date_gmt":"2024-05-31T07:35:41","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=79132"},"modified":"2024-05-31T10:11:55","modified_gmt":"2024-05-31T08:11:55","slug":"boulanger-patissier-et-fier-de-letre","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/boulanger-patissier-et-fier-de-letre\/","title":{"rendered":"Boulanger-p\u00e2tissier, et fier de l\u2019\u00eatre"},"content":{"rendered":"\n<p><strong>Le bruit des minuteries, des p\u00e9trins et des portes de four qui se ferment ont berc\u00e9 Lucas Dubois depuis tout petit. Il a grandi dans l\u2019environnement \u00ab\u2009magique et envo\u00fbtant\u2009\u00bb de la boulangerie-p\u00e2tisserie familiale \u00e0 Leysin (VD), avec ses odeurs et les cr\u00e9ations des ouvriers et des apprentis. Il a toujours appr\u00e9ci\u00e9 la vie et l\u2019ambiance particuli\u00e8re qu\u2019on y trouve.<\/strong><\/p>\n\n\n\n<p>Apr\u00e8s avoir effectu\u00e9 divers stages dans les m\u00e9tiers de la bouche, je me suis tourn\u00e9 vers la boulangerie. J\u2019ai donc trouv\u00e9 une place d\u2019apprentissage non loin de chez moi. J\u2019ai r\u00e9alis\u00e9 mon apprentissage \u00e0 Aigle (VD) chez, celui qui est tr\u00e8s vite devenu mon mentor, St\u00e9phane Lecerf. Il m\u2019a appris l\u2019amour du pain, la tradition boulang\u00e8re fran\u00e7aise ainsi que le savoir-faire en lien avec celle-ci. A la fin de cette formation qualitative dans son entreprise, j\u2019ai obtenu le CFC de boulanger-p\u00e2tissier et suis devenu un professionnel de la branche.<\/p>\n\n\n\n<p>Je me suis alors inscrit dans une \u00e9cole pour apprendre l\u2019anglais et j\u2019ai effectu\u00e9 mon service militaire. Je suis ensuite retourne\u0301 dans notre entreprise familiale \u00e0 Leysin. J\u2019y ai rapidement pris des responsabilit\u00e9s dans l\u2019optique de soulager mon papa dans la gestion de la production, des commandes, du contact client ainsi que de la formation des apprentis.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-curiosite-a-son-paroxysme\">Curiosit\u00e9 \u00e0 son paroxysme<\/h2>\n\n\n\n<p>Durant mes interactions avec ces derniers, l\u2019id\u00e9e de m\u2019investir davantage dans leur formation en ayant plus de connaissances m\u2019est venue \u00e0 l\u2019esprit. Par la suite, je me suis lanc\u00e9 le d\u00e9fi du brevet f\u00e9d\u00e9ral. Au d\u00e9but, je ne savais pas vraiment dans quoi je me lan\u00e7ais. Je doutais et avais beaucoup d\u2019incertitudes, mais les professeurs ainsi que S\u00e9bastien Knecht, responsable de Richemont Romandie, m\u2019ont vite mis \u00e0 l\u2019aise. Les cours, complets et techniques qui approfondissent tous les sujets li\u00e9s \u00e0 notre branche ont eu comme un effet dynamisant, allant jusqu\u2019\u00e0 me faire aimer mon m\u00e9tier d\u2019une mani\u00e8re compl\u00e8tement diff\u00e9rente. Ils ont pouss\u00e9 ma curiosit\u00e9 professionnelle \u00e0 son paroxysme. J\u2019ai aussi suivi des formations continues pour approfondir mes connaissances.<\/p>\n\n\n\n<p>Les mois avant l\u2019examen pratique ont \u00e9t\u00e9 difficiles en raison du travail \u00e0 fournir pour arriver au terme de cette formation. Elle n\u00e9cessite une certaine capacit\u00e9 d\u2019adaptation, de la rigueur et certains sacrifices personnels. J\u2019ai particuli\u00e8rement appr\u00e9ci\u00e9 de cr\u00e9er de nouvelles recettes ; ce qui a pouss\u00e9 ma cr\u00e9ativit\u00e9 vers le haut. J\u2019ai aussi eu la chance d\u2019avoir \u00e9t\u00e9 soutenu par ma famille, mes amis et mes coll\u00e8gues dans cette \u00e9tape cruciale de ma formation professionnelle. Ces soutiens m\u2019ont permis d\u2019arriver au terme avec succ\u00e8s.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-elargir-sa-vision-du-metier\">Elargir sa vision du m\u00e9tier<\/h2>\n\n\n\n<p>Les formations continues et sup\u00e9rieures sont essentielles pour maintenir un niveau \u00e9lev\u00e9 de connaissances th\u00e9oriques et pratiques dans notre branche. C\u2019est un atout pour toutes les personnes qui en font et pour les entreprises qui en b\u00e9n\u00e9ficient. La formation du brevet f\u00e9d\u00e9ral m\u2019a permis d\u2019\u00e9largir ma vision en y apportant des avantages essentiels pour mes futures exp\u00e9riences professionnelles.<\/p>\n\n\n\n<p>Je suis aujourd\u2019hui \u00e0 la t\u00eate d\u2019une \u00e9quipe de dix collaborateurs. Mes responsabilit\u00e9s me stimulent \u00e0 d\u00e9velopper mes capacit\u00e9s, me poussant \u00e0 \u00eatre polyvalent et cr\u00e9atif dans mon travail. D\u00e8s la rentr\u00e9e 2024, je m\u2019engagerai encore davantage dans la formation des apprentis en rejoignant le Centre professionnel de Neuch\u00e2tel en tant qu\u2019enseignant des branches professionnelles pour les futures g\u00e9n\u00e9rations de boulangers-p\u00e2tissiers-confiseurs. <\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Lucas Dubois<\/em><\/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-lucas-dubois\">Lucas Dubois<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2012 \u2013 2015 : apprentissage de boulanger-p\u00e2tissier, Au Fournil, Aigle (VD08 \u2013 09.2015 : boulanger-p\u00e2tissier, Au Fournil, Aigle<\/li>\n\n\n\n<li>2016 \u2013 2019 : boulanger-p\u00e2tissier, Boulangerie du Village, Leysin (VD)<\/li>\n\n\n\n<li>Depuis 2019 : chef de production, Boulangerie du Village, Leysin<\/li>\n\n\n\n<li>2021 : formation expert pour CFC-AFP boulanger-p\u00e2tissier<\/li>\n\n\n\n<li>2022 : cours formateur pour apprentis<\/li>\n\n\n\n<li>2021-2023 : brevet f\u00e9d\u00e9ral de chef boulanger-p\u00e2tissier-confiseur<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le bruit des minuteries, des p\u00e9trins et des portes de four qui se ferment ont berc\u00e9 Lucas Dubois depuis tout petit. Il a grandi dans l\u2019environnement \u00ab\u2009magique et envo\u00fbtant\u2009\u00bb de la boulangerie-p\u00e2tisserie familiale \u00e0 Leysin (VD), avec ses odeurs et les cr\u00e9ations des ouvriers et des apprentis. Il a toujours appr\u00e9ci\u00e9 la vie et l\u2019ambiance particuli\u00e8re qu\u2019on y trouve.<\/p>\n","protected":false},"author":5,"featured_media":79130,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-79132","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>Boulanger-p\u00e2tissier, et fier de l\u2019\u00eatre | 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\/boulanger-patissier-et-fier-de-letre\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boulanger-p\u00e2tissier, et fier de l\u2019\u00eatre\" \/>\n<meta property=\"og:description\" content=\"Le bruit des minuteries, des p\u00e9trins et des portes de four qui se ferment ont berc\u00e9 Lucas Dubois depuis tout petit. 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