{"id":81604,"date":"2024-07-19T10:21:18","date_gmt":"2024-07-19T08:21:18","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=81604"},"modified":"2024-07-19T10:23:21","modified_gmt":"2024-07-19T08:23:21","slug":"connaissances-inspiration-echanges","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/connaissances-inspiration-echanges\/","title":{"rendered":"Connaissances, inspiration, \u00e9changes"},"content":{"rendered":"\n

Apr\u00e8s Lucerne, la premi\u00e8re \u00e9dition de la Journ\u00e9e de formation de l\u2019Ecole professionnelle Richemont s\u2019est tenue \u00e0 Yverdon-les-Bains (VD), le 1er juillet. Vingt-cinq professionnels du secteur de la boulangerie-confiserie romande y ont suivi expos\u00e9s et ateliers. De quoi leur permettre d\u2019\u00e9largir leurs connaissances, trouver l\u2019inspiration et \u00e9changer.<\/strong><\/p>\n\n\n\n

A Richemont Romandie, la coache et formatrice Muriel Jacob ainsi que le responsable des lieux S\u00e9bastien Knecht ont accueilli les 25 participants \u00e0 la premi\u00e8re Journ\u00e9e de formation Richemont. Les professionnels de la vente et de la production ont tout d\u2019abord suivi un expos\u00e9 passionn\u00e9 et engag\u00e9 de Philippe Ligron. Au travers d\u2019anecdotes, de r\u00e9flexions, d\u2019exp\u00e9riences, le chef et ma\u00eetre d\u2019enseignement s\u2019est pos\u00e9 la question de savoir \u00ab Et si l\u2019ingr\u00e9dient le plus important d\u2019une recette \u00e9tait l\u2019\u00e9motion ? \u00bb.<\/p>\n\n\n\n

Trois ateliers \u00e0 choix<\/strong><\/h2>\n\n\n\n

A la suite de cette mise en bouche, les vendeuses et boulangers-confiseurs ont rejoint les ateliers pr\u00e9alablement choisis parmi cinq th\u00e8mes propos\u00e9s: boulangerie, p\u00e2tisserie-confiserie, le commerce de d\u00e9tail, gestion des collaborateurs et marketing. Dans \u00ab Le meilleur du grain \u00bb, par exemple, Urs R\u00f6thlin a pr\u00e9sent\u00e9 plusieurs mani\u00e8res de valoriser savoir-faire et produit. Le responsable boulangerie de Richemont a abord\u00e9 plusieurs sujets \u00e0 cet effet, tels que les valeurs gustatives, \u00e9cologiques et sant\u00e9 du pain. Entre autres conseils, il a encourag\u00e9 son audience \u00e0 tendre vers un assortiment restreint mais de qualit\u00e9.<\/p>\n\n\n

\n
\"\"
\u00ab Le meilleur du grain \u00bb avec Urs R\u00f6thlin<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Dans un autre atelier, Muriel Jacob s\u2019est attard\u00e9e sur les cl\u00e9s de la r\u00e9ussite entre personnels et dirigeants. \u00ab Le d\u00e9fi est de g\u00e9rer une relation, de g\u00e9rer l\u2019humain \u00bb, a rappel\u00e9 la coache. Pour \u00eatre r\u00e9ussie, cette gestion passe notamment par la culture du feedback et celle de l\u2019erreur. V\u00e9ritablement \u00e9l\u00e9ments cl\u00e9s, ils contribuent \u00e0 la satisfaction des collaborateurs, \u00e0 une coop\u00e9ration fructueuse et au succ\u00e8s de l\u2019entreprise, comme elle l\u2019a d\u00e9montr\u00e9 lors de son intervention.<\/p>\n\n\n

\n
\"\"
L’atelier \u00ab Les cl\u00e9s de la r\u00e9ussite entre personnels et dirigeants. \u00bb Muriel Rey<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

Quant \u00e0 St\u00e9phane Meier, il s\u2019est pench\u00e9 sur les fondamentaux pour se diff\u00e9rencier et construire une image forte. Apr\u00e8s un passage en revue quelques points th\u00e9oriques, le sp\u00e9cialiste en marketing a r\u00e9fl\u00e9chi avec les participants \u00e0 des mesures concr\u00e8tes qu\u2019ils pouvaient d\u00e9velopper dans leur environnement.<\/p>\n\n\n\n

Emouvoir<\/strong><\/h2>\n\n\n\n

Les ateliers termin\u00e9s, les artisans se sont \u00e0 nouveau r\u00e9unis en milieu d\u2019apr\u00e8s-midi afin d\u2019assister aux conf\u00e9rences de Nadine Gobet, directrice de la F\u00e9d\u00e9ration patronale et \u00e9conomique, de Pierre-Alain Bapst, directeur de Terroir Fribourg et Knut Schwander responsable pour la Suisse romande de Gault&Millau. L\u2019expos\u00e9 du gastronome a cl\u00f4tur\u00e9 la journ\u00e9e en repla\u00e7ant l\u2019\u00e9motion au centre des d\u00e9bats : \u00ab Vous, boulangers-confiseurs, vous ne pouvez pas vous contenter de ma\u00eetriser vos techniques. Vous devez apporter de la valeur ajout\u00e9e. C\u2019est l\u2019\u00e9motion, que les grandes surfaces ne peuvent pas offrir. \u00bb<\/p>\n\n\n\n

Galerie de photos…\u00bb<\/a><\/p>\n\n\n\n

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

Apr\u00e8s Lucerne, la premi\u00e8re \u00e9dition de la Journ\u00e9e de formation de l\u2019Ecole professionnelle Richemont s\u2019est tenue \u00e0 Yverdon-les-Bains (VD), le 1er juillet. Vingt-cinq professionnels du secteur de la boulangerie-confiserie romande y ont suivi expos\u00e9s et ateliers. De quoi leur permettre d\u2019\u00e9largir leurs connaissances, trouver l\u2019inspiration et \u00e9changer.<\/p>\n","protected":false},"author":5,"featured_media":81145,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,47],"tags":[],"class_list":["post-81604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association","category-formation-releve"],"acf":[],"yoast_head":"\nConnaissances, inspiration, \u00e9changes | 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\/connaissances-inspiration-echanges\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Connaissances, inspiration, \u00e9changes\" \/>\n<meta property=\"og:description\" content=\"Apr\u00e8s Lucerne, la premi\u00e8re \u00e9dition de la Journ\u00e9e de formation de l\u2019Ecole professionnelle Richemont s\u2019est tenue \u00e0 Yverdon-les-Bains (VD), le 1er juillet. 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