{"id":9131,"date":"2020-11-18T08:53:00","date_gmt":"2020-11-18T07:53:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9131"},"modified":"2022-05-11T15:30:10","modified_gmt":"2022-05-11T13:30:10","slug":"bonheur-et-emotions","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/bonheur-et-emotions\/","title":{"rendered":"Bonheur et \u00e9motions"},"content":{"rendered":"\n<p><strong>Juste apr\u00e8s la remise des prix des SwissSkills \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne, \u00ab\u2009panissimo\u2009\u00bb a interview\u00e9 les trois championnes suisses. Elles avaient encore du mal \u00e0 y croire\u2026<\/strong><\/p>\n\n\n\n<p><em>Daniela F\u00e4ssler, championne suisse du commerce de d\u00e9tail,&nbsp;<a href=\"https:\/\/www.baeckerei-schefer.ch\/\" target=\"_blank\" rel=\"noreferrer noopener\">boulangerie-p\u00e2tisserie Schefer AG, Einsiedeln (SZ)<\/a>, Vera Stocker, championne suisse de la boulangerie-p\u00e2tisserie,&nbsp;<a href=\"https:\/\/cafekoller.ch\/\" target=\"_blank\" rel=\"noreferrer noopener\">boulangerie-p\u00e2tisserie-caf\u00e9 Koller, Sursee (LU)<\/a>&nbsp;et Juliana Th\u00f6ny, championne suisse de la&nbsp;<a href=\"https:\/\/www.spruengli.ch\/\" target=\"_blank\" rel=\"noreferrer noopener\">p\u00e2tisserie-confiserie, confiserie Spr\u00fcngli, Dietikon (ZH).<\/a><\/em><br>&nbsp;<\/p>\n\n\n\n<p id=\"h-comment-allez-vous\"><strong>Comment allez-vous\u2009?<\/strong><\/p>\n\n\n\n<p><em><strong>Daniela F\u00e4ssler, championne suisse du commerce de d\u00e9tail\u2009:<\/strong><\/em>&nbsp;Je n\u2019en reviens pas\u2009! Je ne m\u2019y attendais pas du tout\u2009! Il a fallu composer avec l\u2019improvisation. J\u2019ai en effet d\u00fb beaucoup improviser, et cela m\u2019a d\u00e9concert\u00e9e, je ne savais pas si c\u2019\u00e9tait bien ou pas.<br><br><strong><em>Vera Stocker, championne suisse de la boulangerie-p\u00e2tisserie\u2009:<\/em><\/strong>&nbsp;Tr\u00e8s bien, je suis heureuse\u2009!<br><br><em><strong>Juliana Th\u00f6ny, championne suisse de la p\u00e2tisserie-confiserie\u2009:&nbsp;<\/strong><\/em>tr\u00e8s bien, je suis tr\u00e8s heureuse\u2009! C\u2019est g\u00e9nial\u2009!<\/p>\n\n\n\n<p id=\"h-qu-est-ce-qui-a-ete-le-plus-difficile\"><strong>Qu\u2019est-ce qui a \u00e9t\u00e9 le plus difficile\u2009?<\/strong><\/p>\n\n\n\n<p><em><strong>D.\u202fF.\u2009:<\/strong><\/em>&nbsp;Le facteur temps. J\u2019ai d\u00fb me confronter \u00e0 moi-m\u00eame, dans des situations o\u00f9 il a fallu s\u2019adapter. J\u2019avais bien m\u00e9moris\u00e9 la proc\u00e9dure. Mais quand le temps presse, il faut revoir ses plans, improviser. Cela s\u2019est av\u00e9r\u00e9 un r\u00e9el d\u00e9fi.<br><br><em><strong>V.\u202fS.\u2009:<\/strong><\/em>&nbsp;Le deuxi\u00e8me jour, au moment o\u00f9 les deux cr\u00e8mes au beurre ont grain\u00e9, je me suis dit que c\u2019\u00e9tait fichu, avant de me raviser, et de me dire\u2009: \u00ab\u2009non, maintenant tu continues et tu essaies de faire le mieux que tu peux.\u2009\u00bb<br><br><em><strong>J.\u202fT.\u2009:<\/strong><\/em>&nbsp;Rester calme quand \u00e7a n\u2019allait pas comme je voulais, et me dire\u2009: c\u2019est comme \u00e7a, je ne peux plus rien y changer, et je dois en tirer le meilleur parti.<br>&nbsp;<\/p>\n\n\n\n<p id=\"h-qu-est-ce-que-vous-avez-particulierement-reussi\"><strong>Qu\u2019est-ce que vous avez particuli\u00e8rement r\u00e9ussi\u2009?<\/strong><\/p>\n\n\n\n<p><strong><em>D.\u202fF.\u2009:&nbsp;<\/em><\/strong>La table d\u2019exposition me pla\u00eet beaucoup, d\u2019un point de vue purement optique. Je pense que j\u2019ai \u00e9t\u00e9 forte en th\u00e9orie.<br><br><em><strong>V.\u202fS.\u2009:&nbsp;<\/strong><\/em>La p\u00e2te tour\u00e9e et le pain le deuxi\u00e8me jour, parce que je connaissais un peu mieux le four. Le programme s\u2019est bien d\u00e9roul\u00e9.<br><br><em><strong>J.\u202fT.\u2009:&nbsp;<\/strong><\/em>J\u2019aime beaucoup la pi\u00e8ce artistique. Je suis heureuse qu\u2019elle ait surv\u00e9cu au transport sans encombre.<br>&nbsp;<\/p>\n\n\n\n<p id=\"h-qui-aimeriez-vous-remercier\"><strong>Qui aimeriez-vous remercier\u2009?<\/strong><\/p>\n\n\n\n<p><em><strong>D.\u202fF.\u2009:<\/strong><\/em>&nbsp;Tout le monde\u2009! Ma famille, pour son grand soutien\u2009; elle a d\u00fb supporter mes humeurs\u2026 Mes coll\u00e8gues, qui ont beaucoup d\u00fb se passer de moi, et surtout mon entreprise de formation, la boulangerie-p\u00e2tisserie Schefer AG \u00e0 Einsiedeln.<br><br><em><strong>V.\u202fS.\u2009:<\/strong><\/em>&nbsp;Je tiens surtout \u00e0 remercier mon entreprise de formation, la boulangerie-p\u00e2tisserie-caf\u00e9 Koller \u00e0 Sursee, pour son important soutien. Tout a \u00e9t\u00e9 mis \u00e0 ma disposition. Les deux formatrices, Patrizia W\u00fcst et Julia Riechsteiner m\u2019ont beaucoup aid\u00e9e, elles m\u2018ont donn\u00e9 de bons conseils.<br><br><em><strong>J.\u202fT.\u2009:<\/strong><\/em>&nbsp;Je suis tr\u00e8s reconnaissante d\u2019avoir pu m\u2019entra\u00eener dans mon ancienne entreprise de formation, la confiserie Spr\u00fcngli \u00e0 Dietikon. Ma coach Olivia Abrach m\u2019a \u00e9t\u00e9 d\u2019un immense soutien, et ma famille a toujours \u00e9t\u00e9 l\u00e0 pour moi.<br>&nbsp;<\/p>\n\n\n\n<p id=\"h-pourquoi-les-jeunes-devraient-ils-apprendre-le-metier\"><strong>Pourquoi les jeunes devraient-ils apprendre le m\u00e9tier\u2009?<\/strong><\/p>\n\n\n\n<p><em><strong>D.\u202fF.\u2009:&nbsp;<\/strong><\/em>Travailler dans le commerce de d\u00e9tail en boulangerie-confiserie est ce qu\u2019il y a de mieux pour ceux qui aiment la vari\u00e9t\u00e9 et le travail avec les gens\u2009! Le m\u00e9tier est tr\u00e8s vari\u00e9, chaque jour est diff\u00e9rent.<br><br><em><strong>V.\u202fS.\u2009:&nbsp;<\/strong><\/em>C\u2019est un tr\u00e8s beau m\u00e9tier, dans le cadre duquel on peut mettre en \u0153uvre ses id\u00e9es et faire plaisir aux autres.<br><br><em><strong>J.\u202fT.\u2009:<\/strong><\/em>&nbsp;C\u2019est vraiment un tr\u00e8s beau m\u00e9tier, tr\u00e8s polyvalent. Je suis toujours fascin\u00e9e par les petites et grandes \u0153uvres d\u2019art que nous autres confiseurs pouvons confectionner.<br>&nbsp;<\/p>\n\n\n\n<p id=\"h-quel-sera-votre-avenir\"><strong>Quel sera votre avenir\u2009?<\/strong><\/p>\n\n\n\n<p><em><strong>D.\u202fF.\u2009:<\/strong><\/em>&nbsp;Sp\u00e9cial. J\u2019ai l\u2019intention de faire l\u2019\u00e9cole de recrues. Mais j\u2019aimerais ensuite retravailler dans la vente.<br><br><em><strong>V.\u202fS.\u2009:<\/strong><\/em>&nbsp;Je suis actuellement en stage\u2009; je ferai ensuite l\u2019apprentissage de confiseuse chez Willi-Beck \u00e0 Sempach. J\u2019ai beaucoup de projets, mais je ne sais pas encore exactement quoi faire, quand et o\u00f9.<br><br><em><strong>J.\u202fT.\u2009:<\/strong><\/em>&nbsp;Ma saison d\u2019hiver \u00e0 l\u2019h\u00f4tel \u00ab\u2009The Alpina\u2009\u00bb de Gstaad va bient\u00f4t commencer. J\u2019y ai d\u00e9j\u00e0 travaill\u00e9 en \u00e9t\u00e9. Je ne sais pas encore ce que je ferai ensuite, mais je suis curieuse de voir o\u00f9 me m\u00e8nera la vie.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.swissbaker.ch\/de\/berufe\/berufswettkaempfe\/swissskills\/swissskills-2020\/\" target=\"_blank\" rel=\"noreferrer noopener\">Les galeries de photos&nbsp;et le vid\u00e9o de la c\u00e9r\u00e9monie de cl\u00f4ture vous trouverez ici&#8230;\u00bb<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Juste apr\u00e8s la remise des prix des SwissSkills \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne, \u00ab\u2009panissimo\u2009\u00bb a interview\u00e9 les trois championnes suisses. Elles avaient encore du mal \u00e0 y croire\u2026 Daniela F\u00e4ssler, championne suisse du commerce de d\u00e9tail,&nbsp;boulangerie-p\u00e2tisserie Schefer AG, Einsiedeln (SZ), Vera Stocker, championne suisse de la boulangerie-p\u00e2tisserie,&nbsp;boulangerie-p\u00e2tisserie-caf\u00e9 Koller, Sursee (LU)&nbsp;et Juliana Th\u00f6ny, championne suisse de la&nbsp;p\u00e2tisserie-confiserie, confiserie Spr\u00fcngli, Dietikon [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5568,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43,47],"tags":[],"class_list":["post-9131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concours","category-formation-releve"],"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>Bonheur et \u00e9motions | 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\/bonheur-et-emotions\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bonheur et \u00e9motions\" \/>\n<meta property=\"og:description\" content=\"Juste apr\u00e8s la remise des prix des SwissSkills \u00e0 l\u2019Ecole professionnelle Richemont de Lucerne, \u00ab\u2009panissimo\u2009\u00bb a interview\u00e9 les trois championnes suisses. Elles avaient encore du mal \u00e0 y croire\u2026 Daniela F\u00e4ssler, championne suisse du commerce de d\u00e9tail,&nbsp;boulangerie-p\u00e2tisserie Schefer AG, Einsiedeln (SZ), Vera Stocker, championne suisse de la boulangerie-p\u00e2tisserie,&nbsp;boulangerie-p\u00e2tisserie-caf\u00e9 Koller, Sursee (LU)&nbsp;et Juliana Th\u00f6ny, championne suisse de la&nbsp;p\u00e2tisserie-confiserie, confiserie Spr\u00fcngli, Dietikon [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/bonheur-et-emotions\/\" \/>\n<meta property=\"og:site_name\" content=\"SBC\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/swissbaker.ch\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-18T07:53:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-11T13:30:10+00:00\" \/>\n<meta property=\"og:image\" 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