{"id":9063,"date":"2020-12-02T16:59:00","date_gmt":"2020-12-02T15:59:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9063"},"modified":"2022-05-11T14:46:09","modified_gmt":"2022-05-11T12:46:09","slug":"de-nouveaux-defis-au-quotidien","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/de-nouveaux-defis-au-quotidien\/","title":{"rendered":"De nouveaux d\u00e9fis au quotidien"},"content":{"rendered":"\n<p><strong>Chantal Liebischer est apprentie dans la boulangerie-p\u00e2tisserie Vuaillat \u00e0 Uster (ZH). L\u2019artisan en herbe \u00e9voque son m\u00e9tier et son s\u00e9jour de quatre semaines en Angleterre. Son nom n\u2019est pas totalement inconnu. Elle a racont\u00e9 son quotidien professionnel dans le cadre de la journ\u00e9e de la boulangerie en septembre sur SRF\u202f1.<\/strong><\/p>\n\n\n\n<p>Dans mon travail, je rel\u00e8ve chaque jour de nouveaux d\u00e9fis. Ce qui me fascine le plus, c\u2019est de confectionner les produits de A \u00e0 Z, et d\u2019\u00eatre impliqu\u00e9e dans l\u2019int\u00e9gralit\u00e9 de la production. J\u2019aime aussi beaucoup travailler de mani\u00e8re cr\u00e9ative\u2009: dresser et d\u00e9corer des p\u00e2tisseries, m\u2019occuper de commandes de clients notamment.<br>Mon entreprise de formation est connue pour son large assortiment de pains au levain. Avec notre levain de base vieux de quatre ans, nous p\u00e9trissons et cuisons du pain qui est totalement exempt de levure. Mon m\u00e9tier m\u2019offre l\u2019opportunit\u00e9 de travailler avec de nouveaux ingr\u00e9dients, et de cr\u00e9er des combinaisons de go\u00fbts.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-precieux-echanges\">Pr\u00e9cieux \u00e9changes<\/h2>\n\n\n\n<p>A l\u2019\u00e9cole et dans mon environnement de travail quotidien, j\u2019ai d\u00e9j\u00e0 rencontr\u00e9 de nombreuses personnes int\u00e9ressantes, riches de leurs exp\u00e9riences professionnelles int\u00e9ressantes et de leurs histoires passionnantes. Les \u00e9changes m\u2019aident \u00e0 apprendre de nouvelles techniques et \u00e0 \u00e9voluer dans mon m\u00e9tier. J\u2019appr\u00e9cie beaucoup de travailler en \u00e9quipe tous les jours, et de voir ce que j\u2019ai confectionn\u00e9, le travail termin\u00e9. La bonne ambiance de travail me motive aussi \u00e0 apprendre sans cesse de nouvelles choses.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-une-occasion-unique\">Une occasion unique<\/h2>\n\n\n\n<p>J\u2019ai eu la chance de passer quatre semaines \u00e0 Norwich (Angleterre), lors de ma deuxi\u00e8me ann\u00e9e d\u2019apprentissage. J\u2019ai suivi des cours d\u2019anglais au Norwich Institute for language education pendant les deux premi\u00e8res semaines, en vue de me pr\u00e9parer aux deux semaines suivantes. J\u2019y ai appris beaucoup de vocabulaire du m\u00e9tier. Avec les \u00e9l\u00e8ves apprentis cuisiniers, nous avons pass\u00e9 une journ\u00e9e au City College Norwich en vue d\u2019un \u00ab\u2009bake-off\u2009\u00bb. Les deux semaines qui ont suivi, j\u2019ai travaill\u00e9 dans la cuisine d\u2019un h\u00f4tel. J\u2019y ai fait de belles exp\u00e9riences. J\u2019ai rencontr\u00e9 de nombreux cuisiniers. Ils m\u2019ont beaucoup appris. Cela m\u2019a plu de d\u00e9couvrir plein de nouvelles choses sur la cuisine anglaise. La cuisson de diff\u00e9rents produits notamment restera grav\u00e9e dans ma m\u00e9moire\u2026<br>Je suis tr\u00e8s heureuse que l\u2019\u00e9cole et mon entreprise de formation m\u2019aient permis de faire ce voyage. C\u2019\u00e9tait une occasion unique.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-chantal-liebischer\">Chantal Liebischer<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2018\u202f: apprentissage de boulang\u00e8re-p\u00e2tissi\u00e8re, boulangerie-p\u00e2tisserie Vuaillat, Uster (ZH)\u2009; \u00e9cole professionnelle \u00e0 Winterthour<\/li><li>2015\u2009\u2013\u20092018\u202f: \u00e9cole secondaire A, Uster<\/li><li>2009\u2009\u2013\u20092015\u202f: \u00e9cole primaire, Uster<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Chantal Liebischer est apprentie dans la boulangerie-p\u00e2tisserie Vuaillat \u00e0 Uster (ZH). L\u2019artisan en herbe \u00e9voque son m\u00e9tier et son s\u00e9jour de quatre semaines en Angleterre. Son nom n\u2019est pas totalement inconnu. Elle a racont\u00e9 son quotidien professionnel dans le cadre de la journ\u00e9e de la boulangerie en septembre sur SRF\u202f1. Dans mon travail, je rel\u00e8ve chaque jour de nouveaux d\u00e9fis. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5537,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-9063","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>De nouveaux d\u00e9fis au quotidien | 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\/de-nouveaux-defis-au-quotidien\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"De nouveaux d\u00e9fis au quotidien\" \/>\n<meta property=\"og:description\" content=\"Chantal Liebischer est apprentie dans la boulangerie-p\u00e2tisserie Vuaillat \u00e0 Uster (ZH). 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