{"id":9609,"date":"2020-07-01T11:10:00","date_gmt":"2020-07-01T09:10:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9609"},"modified":"2022-05-12T13:56:28","modified_gmt":"2022-05-12T11:56:28","slug":"une-belle-aventure-humaine","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-belle-aventure-humaine\/","title":{"rendered":"Une belle aventure humaine"},"content":{"rendered":"\n<p><strong>Marco Pasotti remplit le r\u00f4le de chef de table depuis les d\u00e9buts du Swiss Bakery Trophy. Il revient sur ces ann\u00e9es de d\u00e9couvertes culinaires et de relations humaines.<\/strong><\/p>\n\n\n\n<p>Ma\u00eetre de cours \u00e0 Lugano depuis 27 ans, Marco Pasotti a rejoint l\u2019aventure du Swiss Bakery Trophy (SBT) depuis ses d\u00e9buts, suivant l\u2019id\u00e9e du fondateur du concours, Bernhard Aebersold\u2009: \u00ab\u2009Je l\u2019ai connu juste apr\u00e8s mon apprentissage. Nous avons particip\u00e9 en m\u00eame temps au concours des apprentis \u00e0 Lucerne. Depuis ce jour, une belle amiti\u00e9 s\u2019est form\u00e9e et nous avons pass\u00e9 notre ma\u00eetrise f\u00e9d\u00e9rale ensemble. J\u2019ai beaucoup appris \u00e0 ses c\u00f4t\u00e9s.\u2009\u00bb C\u2019est donc tout naturellement qu\u2019il l\u2019a soutenu dans la mise sur pied du concours et qu\u2019il s\u2019est engag\u00e9 en tant que chef de table\u2009: \u00ab\u2009C\u2019\u00e9tait une personne extraordinaire qui a eu une id\u00e9e magnifique pour notre branche. Sa mort a \u00e9t\u00e9 tr\u00e8s difficile, mais Nicolas Taillens et le reste de l\u2019\u00e9quipe ont su reprendre le flambeau avec beaucoup d\u2019enthousiasme et de professionnalisme.\u2009\u00bb<\/p>\n\n\n\n<p>\u00ab\u2009Les boulangers-confiseurs peuvent avoir un retour concret sur leurs produits.\u2009\u00bb<br>Tant que ses obligations professionnelles le lui permettent, Marco Pasotti participe \u00e0 chaque \u00e9dition du SBT en tant que chef de table\u2009: \u00ab\u2009Nous avons en quelque sorte un r\u00f4le de m\u00e9diateur entre les taxateurs. Nous devons bien conna\u00eetre les produits, y compris r\u00e9gionaux, la fili\u00e8re et la production, afin de donner les informations essentielles aux taxateurs pour qu\u2019ils soient le plus justes possible dans leur notation.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-des-produits-de-grande-qualite\">Des produits de grande qualit\u00e9<\/h2>\n\n\n\n<p>Durant toutes ces ann\u00e9es de taxation, le Tessinois a eu l\u2019occasion de voir d\u00e9filer de nombreux produits pr\u00e9sent\u00e9s au concours. Un des aspects qui lui pla\u00eet le plus dans cette fonction est d\u2019ailleurs la surprise de d\u00e9couvrir des nouveaut\u00e9s\u2009: \u00ab\u2009A chaque \u00e9dition, nous apprenons de nouvelles choses. J\u2019ai beaucoup de respect pour les artisans qui font tous de magnifiques r\u00e9alisations.\u2009\u00bb<\/p>\n\n\n\n<p>\u00ab\u2009Je pr\u00e9f\u00e8re souvent les produits r\u00e9gionaux et typiques, mais de tr\u00e8s bonne qualit\u00e9 et avec d\u2019excellentes mati\u00e8res premi\u00e8res.\u2009\u00bb<br><br>Il retient notamment les produits \u00ab\u2009Coup de C\u0153ur\u2009\u00bb, la meilleure d\u00e9gustation de la journ\u00e9e, s\u00e9lectionn\u00e9e chaque soir par les chefs de table. Et, pour Marco Pasotti, les cr\u00e9ations les plus innovantes ne sont pas toujours les meilleures\u2009: \u00ab\u2009La production pour un concours doit \u00eatre ma\u00eetris\u00e9e et soign\u00e9e. Ce n\u2019est pas toujours le cas avec les innovations. De mon c\u00f4t\u00e9, je pr\u00e9f\u00e8re souvent les produits r\u00e9gionaux et typiques, mais de tr\u00e8s bonne qualit\u00e9 et avec d\u2019excellentes mati\u00e8res premi\u00e8res.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-le-maintien-de-belles-amities\">Le maintien de belles amiti\u00e9s<\/h2>\n\n\n\n<p>Outre la mise en avant des produits et du m\u00e9tier, ce que Marco Pasotti appr\u00e9cie dans le Swiss Bakery Trophy, et ce qui lui donne envie de se r\u00e9investir dans chaque \u00e9dition, c\u2019est l\u2019aspect humain du concours\u2009: \u00ab\u2009Le SBT est le rendez-vous o\u00f9 nous retrouvons toute la belle famille des boulangers-confiseurs. On sait que l\u2019on va croiser des personnes qu\u2019on ne voit pas souvent en temps normal. Pour moi, le concours repr\u00e9sente un moment de vie tr\u00e8s agr\u00e9able et le maintien de belles amiti\u00e9s.\u2009\u00bb<br>C\u2019est \u00e9galement ce c\u00f4t\u00e9 humain que les taxateurs gardent en t\u00eate pour noter et donner les feedbacks les plus justes et honn\u00eates possibles aux artisans\u2009: \u00ab\u2009Les boulangers-confiseurs peuvent avoir un retour concret sur leurs produits et les \u00e9ventuelles am\u00e9liorations \u00e0 apporter. C\u2019est tr\u00e8s important et int\u00e9ressant d\u2019avoir ces informations en tant que professionnel. Bien s\u00fbr que le but de chacun est de d\u00e9crocher une m\u00e9daille, mais toute participation reste utile, ne serait-ce que pour pouvoir b\u00e9n\u00e9ficier de ces retours.\u2009\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marco Pasotti remplit le r\u00f4le de chef de table depuis les d\u00e9buts du Swiss Bakery Trophy. Il revient sur ces ann\u00e9es de d\u00e9couvertes culinaires et de relations humaines. Ma\u00eetre de cours \u00e0 Lugano depuis 27 ans, Marco Pasotti a rejoint l\u2019aventure du Swiss Bakery Trophy (SBT) depuis ses d\u00e9buts, suivant l\u2019id\u00e9e du fondateur du concours, Bernhard Aebersold\u2009: \u00ab\u2009Je l\u2019ai connu [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5773,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,46],"tags":[],"class_list":["post-9609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association","category-evenement"],"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>Une belle aventure humaine | 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\/une-belle-aventure-humaine\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une belle aventure humaine\" \/>\n<meta property=\"og:description\" content=\"Marco Pasotti remplit le r\u00f4le de chef de table depuis les d\u00e9buts du Swiss Bakery Trophy. 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