{"id":8067,"date":"2021-09-02T14:00:00","date_gmt":"2021-09-02T12:00:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8067"},"modified":"2022-05-05T11:29:14","modified_gmt":"2022-05-05T09:29:14","slug":"revisiter-modifier-ajouter-sa-touche-personnelle","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/revisiter-modifier-ajouter-sa-touche-personnelle\/","title":{"rendered":"Revisiter, modifier, ajouter sa touche personnelle"},"content":{"rendered":"\n<p><strong>Le Vaudois Corentin Comte a d\u00e9croch\u00e9 son CFC de boulanger-p\u00e2tissier. Meilleur examen pratique de sa promotion, il a re\u00e7u un prix pour la qualit\u00e9 de son travail. Le professionnel de 21 ans appr\u00e9cie particuli\u00e8rement la diversit\u00e9 du m\u00e9tier.<\/strong><\/p>\n\n\n\n<p>A la suite de ma scolarit\u00e9 obligatoire qui s\u2019est termin\u00e9e par une ann\u00e9e s\u2019av\u00e9rant moins motivante que les pr\u00e9c\u00e9dentes, j\u2019ai entrepris un semestre de motivation (SeMO)\u2009; une mesure d\u2019insertion en formation professionnelle afin de trouver ma voie. J\u2019ai alors suivi un stage \u00e0 la boulangerie P. Cl\u00e9ment \u00e0 Daillens (VD). C\u2019est l\u00e0 que mon avenir professionnel a commenc\u00e9 \u00e0 voir le jour. Ce domaine m\u2019\u00e9tait familier\u2009: ma maman est p\u00e2tissi\u00e8re-confiseuse et mon papa est boulanger-p\u00e2tissier. Ce que j\u2019appr\u00e9cie le plus dans ce m\u00e9tier, c\u2019est la vari\u00e9t\u00e9 qu\u2019il nous offre\u2009: revisiter sans cesse les produits, ne pas s\u2019arr\u00eater \u00e0 un mille-feuille traditionnel, mais chercher \u00e0 le modifier et \u00e0 y ajouter sa touche personnelle.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-changements-perpetuels\">Changements perp\u00e9tuels<\/h2>\n\n\n\n<p>La p\u00e2tisserie n\u2019est jamais lin\u00e9aire\u2009: il y a constamment de nouveaux go\u00fbts, de nouvelles formes et d\u2019autres nouveaut\u00e9s. Elle change selon les saisons, selon les \u00e9v\u00e9nements particuliers et selon les demandes sp\u00e9cifiques des clients.<\/p>\n\n\n\n<p>\u00abCe que j\u2019appr\u00e9cie le plus dans ce m\u00e9tier, c\u2019est la vari\u00e9t\u00e9 qu\u2019il nous offre\u00bb<\/p>\n\n\n\n<p>De m\u00eame pour la boulangerie\u2009: travailler le levain-chef nous am\u00e8ne constamment \u00e0 entreprendre des changements sur notre fa\u00e7on de le travailler.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-precieux-soutien\">Pr\u00e9cieux soutien<\/h2>\n\n\n\n<p>Par d\u00e9fi personnel, j\u2019ai voulu pr\u00e9parer mes examens de fa\u00e7on autonome. Durant tous les pr\u00e9paratifs, j\u2019ai re\u00e7u le soutien de mes coll\u00e8gues et de mon patron, ce qui m\u2019a permis de prendre confiance en mes capacit\u00e9s et de faire une belle performance aux examens finaux. C\u2019est une bonne entreprise formatrice avec un bon suivi.<\/p>\n\n\n\n<p>Durant mon apprentissage, j\u2019ai beaucoup travaill\u00e9 en boulangerie, qui est le point fort de mon entreprise formatrice. Afin d\u2019\u00eatre op\u00e9rationnel dans les trois secteurs d\u2019activit\u00e9 qui sont la boulangerie, la p\u00e2tisserie et la confiserie, je vais suivre un compl\u00e9ment d\u2019une ann\u00e9e en confiserie chez M. Ackermann \u00e0 Grandson (VD).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Vaudois Corentin Comte a d\u00e9croch\u00e9 son CFC de boulanger-p\u00e2tissier. Meilleur examen pratique de sa promotion, il a re\u00e7u un prix pour la qualit\u00e9 de son travail. Le professionnel de 21 ans appr\u00e9cie particuli\u00e8rement la diversit\u00e9 du m\u00e9tier. A la suite de ma scolarit\u00e9 obligatoire qui s\u2019est termin\u00e9e par une ann\u00e9e s\u2019av\u00e9rant moins motivante que les pr\u00e9c\u00e9dentes, j\u2019ai entrepris un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5206,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-8067","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>Revisiter, modifier, ajouter sa touche personnelle | 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\/revisiter-modifier-ajouter-sa-touche-personnelle\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Revisiter, modifier, ajouter sa touche personnelle\" \/>\n<meta property=\"og:description\" content=\"Le Vaudois Corentin Comte a d\u00e9croch\u00e9 son CFC de boulanger-p\u00e2tissier. 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