{"id":9377,"date":"2018-02-28T17:41:00","date_gmt":"2018-02-28T16:41:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9377"},"modified":"2022-05-12T09:25:10","modified_gmt":"2022-05-12T07:25:10","slug":"quapportent-les-concours-professionnels","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/quapportent-les-concours-professionnels\/","title":{"rendered":"Qu\u2019apportent les concours professionnels ?"},"content":{"rendered":"\n<p><strong>Nina Vogel, comp\u00e9titrice: Rivaliser avec d\u2019autres professionnels, confectionner des produits sous pression, dans un environnement \u00e9tranger\u2026 O\u00f9 se situe le charme ? Pourquoi s\u2019imposer un tel stress ? Pourquoi ces occasions m\u00e9ritent-elles d\u2019\u00eatre soutenues ? On m\u2019a pos\u00e9 ces questions \u00e0 maintes et maintes reprises.<\/strong><\/p>\n\n\n\n<p>J\u2019ai particip\u00e9 deux fois aux SwissSkills, dans les cat\u00e9gories boulangerie-p\u00e2tisserie et p\u00e2tisserie-confiserie. J\u2019ai aussi pris part au Concours international des jeunes boulangers \u00e0 Lyon. Cela implique une pr\u00e9paration intensive de plusieurs mois. Dans la vie de tous les jours et dans la t\u00eate, il ne reste pas beaucoup de place pour autre chose. Se pose alors la question \u00e9vidente du sens de cet engagement et de ces conditions stressantes.<\/p>\n\n\n\n<p>Un d\u00e9fi fascinant voire une sensation forte, c\u2019est du bungee-jumping pour les uns, un marathon pour les autres. Mais, cela peut aussi \u00eatre un concours professionnel. Les premiers demandent peut-\u00eatre moins d\u2019investissement. La chance de participer \u00e0 un championnat professionnel est certainement plus faible ; par cons\u00e9quent une participation plus rare. Entre autres conditions, cela d\u00e9pend des r\u00e9sultats aux examens finaux d\u2019apprentissage.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><br>Processus d\u2019apprentissage<\/h2>\n\n\n\n<p>J\u2019aime laisser libre cours \u00e0 ma cr\u00e9ativit\u00e9, cr\u00e9er moi-m\u00eame des produits, essayer du mat\u00e9riel, apprendre des techniques, et essayer de mettre en \u0153uvre le sujet de la meilleure fa\u00e7on. Les erreurs commises permettent de s\u2019am\u00e9liorer et d\u2019enrichir ses comp\u00e9tences artisanales. Il y a beaucoup de travail sur la fa\u00e7on de mettre en \u0153uvre de mani\u00e8re optimale les consignes, et de rendre la production plus efficace, m\u00eame sur un lieu de travail \u00e9tranger. On apprend aussi \u00e0 mieux conna\u00eetre ses limites.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-a-l-image-du-sport-de-haut-niveau\">A l\u2019image du sport de haut niveau<\/h2>\n\n\n\n<p>C\u2019est comme dans le sport d\u2019\u00e9lite ; uniquement sur le plan professionnel. On devient plus r\u00e9sistant, on apprend \u00e0 faire face aux situations inhabituelles. Elles se produisent aussi dans le travail quotidien. L\u2019\u00e9change entre coll\u00e8gues et les amiti\u00e9s qui en d\u00e9coulent sont excellents. Puisque le niveau est aujourd\u2019hui tr\u00e8s \u00e9lev\u00e9, l\u2019issue de la comp\u00e9tition d\u00e9pend la forme du moment et la gestion de la pression.<\/p>\n\n\n\n<p>Pour moi, il ne s\u2019agissait pas de gagner. Mon objectif a toujours \u00e9t\u00e9 de donner le meilleur de moi-m\u00eame, d\u2019\u00eatre satisfaite de moi et de mes cr\u00e9ations.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Excellente figure de proue<\/h2>\n\n\n\n<p>Reste \u00e0 savoir pourquoi les employeurs, les collaborateurs, les amis et la famille devraient soutenir de tels \u00e9v\u00e9nements. A c\u00f4t\u00e9 de l\u2019exp\u00e9rience personnelle pour le candidat, ils sont d\u2019excellentes figures de proue pour notre profession et les entreprises. Gr\u00e2ce \u00e0 la forte pr\u00e9sence m\u00e9diatique, nous pouvons promouvoir notre magnifique et cr\u00e9atif artisanat en dehors de la branche. Nous pouvons montrer \u00e0 nos clients que notre travail implique davantage que de fa\u00e7onner des croissants et de se lever t\u00f4t. Je trouve cela particuli\u00e8rement important pour la jeune g\u00e9n\u00e9ration, sur le point de choisir un m\u00e9tier, et leurs familles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nina Vogel, Maienfeld (GR)<\/h2>\n\n\n\n<p>\u2013 2012-2015 formation de base boulang\u00e8re-p\u00e2tissi\u00e8re chez Signer \u00e0 Zizers (GR)<\/p>\n\n\n\n<p>\u2013 Nov 2015 m\u00e9daille d\u2019argent aux SwissSkills \u00e0 Gen\u00e8ve<\/p>\n\n\n\n<p>\u2013 Jan 2017 m\u00e9daille d\u2019or au Concours des jeunes boulangers \u00e0 Lyon (F)<\/p>\n\n\n\n<p>\u2013 2016-2017 compl\u00e9ment confiserie chez Maron \u00e0 Coire<\/p>\n\n\n\n<p>\u2013 Nov 2017 m\u00e9daille d\u2019or aux SwissSkills \u00e0 Lucerne<\/p>\n\n\n\n<p>\u2013 Employeur actuel : Signer Zizers (GR)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nina Vogel, comp\u00e9titrice: Rivaliser avec d\u2019autres professionnels, confectionner des produits sous pression, dans un environnement \u00e9tranger\u2026 O\u00f9 se situe le charme ? Pourquoi s\u2019imposer un tel stress ? Pourquoi ces occasions m\u00e9ritent-elles d\u2019\u00eatre soutenues ? On m\u2019a pos\u00e9 ces questions \u00e0 maintes et maintes reprises. J\u2019ai particip\u00e9 deux fois aux SwissSkills, dans les cat\u00e9gories boulangerie-p\u00e2tisserie et p\u00e2tisserie-confiserie. J\u2019ai aussi pris [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6688,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43,53],"tags":[],"class_list":["post-9377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concours","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>Qu\u2019apportent les concours professionnels ? | 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\/quapportent-les-concours-professionnels\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Qu\u2019apportent les concours professionnels ?\" \/>\n<meta property=\"og:description\" content=\"Nina Vogel, comp\u00e9titrice: Rivaliser avec d\u2019autres professionnels, confectionner des produits sous pression, dans un environnement \u00e9tranger\u2026 O\u00f9 se situe le charme ? 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Pourquoi s\u2019imposer un tel stress ? Pourquoi ces occasions m\u00e9ritent-elles d\u2019\u00eatre soutenues ? On m\u2019a pos\u00e9 ces questions \u00e0 maintes et maintes reprises. J\u2019ai particip\u00e9 deux fois aux SwissSkills, dans les cat\u00e9gories boulangerie-p\u00e2tisserie et p\u00e2tisserie-confiserie. 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