{"id":8094,"date":"2021-08-19T15:20:00","date_gmt":"2021-08-19T13:20:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8094"},"modified":"2022-05-05T13:04:32","modified_gmt":"2022-05-05T11:04:32","slug":"avec-coeur-et-ame","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/avec-coeur-et-ame\/","title":{"rendered":"Avec c\u0153ur et \u00e2me"},"content":{"rendered":"\n

S\u2019exercer, faire des essais, am\u00e9liorer, pr\u00e9ciser, d\u00e9guster\u2026 Voici \u00e0 quoi s’emploie la p\u00e2tissi\u00e8re-confiseuse Tanja Senn de la confiserie Roggwiller \u00e0 St-Gall, depuis deux ans. En juillet, elle a atteint son objectif et r\u00e9ussi avec succ\u00e8s l’examen professionnel.<\/strong><\/p>\n\n\n\n

Tanja Senn, cheffe p\u00e2tissi\u00e8re-confiseuse<\/em><\/strong><\/p>\n\n\n\n

Il y a environ deux ans, j’ai commenc\u00e9 le cours de pr\u00e9paration \u00e0 l’examen professionnel \u00e0 l’\u00e9cole Richemont de Lucerne. Il ne me restait plus beaucoup de temps pour autre chose. La plupart du temps, j’\u00e9tudiais et rassemblais des id\u00e9es de produits pour mon examen pratique.<\/p>\n\n\n\n

\u00ab Elle m’a prouv\u00e9 une fois de plus que mon c\u0153ur bat toujours \u00e0 fond pour cette profession. \u00bb<\/p>\n\n\n\n

Lorsque j’ai commenc\u00e9 \u00e0 m\u2019exercer sur les produits, les choses ont vraiment d\u00e9marr\u00e9. C\u2019est une \u00e9poque dont je me souviens avec plaisir. En plus de ma charge de travail \u00e0 100%, je passais presque tous les soirs et aussi mes week-ends dans l’exploitation. J’ai essay\u00e9, am\u00e9lior\u00e9, pr\u00e9cis\u00e9 et go\u00fbt\u00e9 avec des experts. J’ai pu \u00eatre tr\u00e8s cr\u00e9ative, ce qui \u00e9tait tr\u00e8s satisfaisant. Je n\u2019aurais voulu manquer cette p\u00e9riode sous aucun pr\u00e9texte. Elle m’a prouv\u00e9 une fois de plus que mon c\u0153ur bat toujours \u00e0 fond pour cette profession.<\/p>\n\n\n\n

Fa\u00e7on de penser \u00e9largie<\/h2>\n\n\n\n

L’examen professionnel m’a \u00e9norm\u00e9ment aid\u00e9 \u00e0 \u00e9voluer. Ma fa\u00e7on de penser a chang\u00e9 et aujourd’hui je r\u00e9fl\u00e9chis de mani\u00e8re beaucoup plus large. Je pense automatiquement \u00e0 la rentabilit\u00e9 des produits ou \u00e0 ce que nous pourrions optimiser dans le produit. J’ai appris \u00e0 me motiver et \u00e0 motiver les autres. Parce que la motivation \u00e9tait importante pour moi pendant la formation et elle l’est aussi dans la vie de tous les jours. Rien ne fonctionne sans ! Et je n’ai jamais manqu\u00e9 de volont\u00e9 pour aller jusqu’au bout. Le calcul des produits m’a montr\u00e9 qu’il est tr\u00e8s important d’avoir une bonne ma\u00eetrise des finances de tous les produits.<\/p>\n\n\n\n

Des possibilit\u00e9s infinies<\/h2>\n\n\n\n

Je pense que la plus belle chose dans notre travail est son aspect cr\u00e9atif. Il est toujours passionnant de voir ce que l’on peut faire \u00e0 partir de mati\u00e8res premi\u00e8res dites \u00absimples\u00bb et de constater que les possibilit\u00e9s sont infinies.<\/p>\n\n\n\n

Maintenant que j’ai obtenu mon dipl\u00f4me, je veux continuer sur ma lanc\u00e9e et garder mes objectifs futurs bien en t\u00eate. L’un d’entre eux est de me pr\u00e9senter au conseil d’administration de l\u2019Association suisse du personnel de la boulangerie-p\u00e2tisserie et confiserie \u00e0 l’automne. <\/p>\n\n\n\n

Tanja Senn<\/h2>\n\n\n\n

\u2022\u00a0\u00a0 \u00a02011-2014 Apprentissage de p\u00e2tissi\u00e8re-confiseuse \u00e0 la Confiserie K\u00f6ppel,
Romanshorn
\u2022\u00a0\u00a0 \u00a02014-2016 Confiserie Roggwiller, St-Gall
\u2022\u00a0\u00a0 \u00a02017-2018 Boulangerie-P\u00e2tisserie-Confiserie St\u00e4hli, Frauenfeld
\u2022\u00a0\u00a0 \u00a02018-2019 Emploi saisonnier au Waldhotel National, Arosa
\u2022\u00a0\u00a0 \u00a0Depuis 2019\u00a0Confiserie Roggwiller, St-Gall<\/a>
\u2022\u00a0\u00a0 \u00a02019-2021 Examen professionnel de p\u00e2tissi\u00e8re-confiseuse<\/p>\n","protected":false},"excerpt":{"rendered":"

S\u2019exercer, faire des essais, am\u00e9liorer, pr\u00e9ciser, d\u00e9guster\u2026 Voici \u00e0 quoi s’emploie la p\u00e2tissi\u00e8re-confiseuse Tanja Senn de la confiserie Roggwiller \u00e0 St-Gall, depuis deux ans. En juillet, elle a atteint son objectif et r\u00e9ussi avec succ\u00e8s l’examen professionnel. Tanja Senn, cheffe p\u00e2tissi\u00e8re-confiseuse Il y a environ deux ans, j’ai commenc\u00e9 le cours de pr\u00e9paration \u00e0 l’examen professionnel \u00e0 l’\u00e9cole Richemont de […]<\/p>\n","protected":false},"author":1,"featured_media":5218,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-8094","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"acf":[],"yoast_head":"\nAvec c\u0153ur et \u00e2me | 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\/avec-coeur-et-ame\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Avec c\u0153ur et \u00e2me\" \/>\n<meta property=\"og:description\" content=\"S\u2019exercer, faire des essais, am\u00e9liorer, pr\u00e9ciser, d\u00e9guster\u2026 Voici \u00e0 quoi s’emploie la p\u00e2tissi\u00e8re-confiseuse Tanja Senn de la confiserie Roggwiller \u00e0 St-Gall, depuis deux ans. 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