{"id":9651,"date":"2018-04-18T11:42:00","date_gmt":"2018-04-18T09:42:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9651"},"modified":"2022-05-12T14:36:46","modified_gmt":"2022-05-12T12:36:46","slug":"travailler-la-ou-dautres-font-des-vacances","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/travailler-la-ou-dautres-font-des-vacances\/","title":{"rendered":"Travailler l\u00e0 o\u00f9 d\u2019autres font des vacances"},"content":{"rendered":"\n<p><strong>Ce qui peut s\u2019apparenter \u00e0 du stress, du surmenage ou de longues journ\u00e9es de travail pour certains a \u00e9t\u00e9 une r\u00e9elle joie pour Andrea Hohl, avec des horaires de travail r\u00e9guliers et un travail bien organis\u00e9 dans la production de confiserie.<\/strong><\/p>\n\n\n\n<p>Cela fait maintenant une ann\u00e9e et demie que je travaille dans une r\u00e9gion de vacances qui est \u00e9galement une station de sports d\u2019hiver mondialement connue, Saint-Moritz.<\/p>\n\n\n\n<p>Un hiver long, un \u00e9t\u00e9 court<\/p>\n\n\n\n<p>L\u2019Engadine est un site touristique montagnard fantastique pour moi qui suis une grande amatrice de sports: en \u00e9t\u00e9 comme en hiver, le paradis se trouve juste devant ma porte. Apr\u00e8s le long hiver vient l\u2019\u00e9t\u00e9, qui regorge de possibilit\u00e9s de loisirs apr\u00e8s le travail: on peut en effet y faire de l\u2019escalade ou du v\u00e9lo, et donc opter pour la d\u00e9couverte d\u2019une montagne ou d\u2019un col.<\/p>\n\n\n\n<p>Travailler dans un endroit o\u00f9 l\u2019activit\u00e9 est rythm\u00e9e par les saisons implique de travailler ensemble pendant les p\u00e9riodes d\u2019affluence.<\/p>\n\n\n\n<p>Des touristes du monde entier viennent passer leurs vacances ici, on y rencontre beaucoup d\u2019Italiens, d\u2019Allemands, de Russes et de Suisses aussi, bien entendu.<\/p>\n\n\n\n<p>Le mois d\u2019avril marque la fin de la saison. D\u00e9butent alors pour tous les collaborateurs de longues vacances bien m\u00e9rit\u00e9es, une ann\u00e9e s\u2019achevant ainsi avant la reprise.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Temps fort en Engadine<\/h2>\n\n\n\n<p>L\u2019un des temps forts qui a marqu\u00e9 mon s\u00e9jour en Engadine est un deal spontan\u00e9 l\u2019hiver dernier avec un pilote de bob suisse. Le march\u00e9 consistait \u00e0 \u00e9changer un bob en chocolat A-Team contre une descente en bob sur la piste de Saint-Moritz\/Celerina.<\/p>\n\n\n\n<p>Ce que ma collaboratrice et moi consid\u00e9rions comme fou et invraisemblable au d\u00e9part est devenu r\u00e9alit\u00e9: nous avons livr\u00e9 notre bob et n\u2019en avons pas cru nos oreilles lorsque l\u2019\u00e9quipe nous a ensuite fait part de sa joie par t\u00e9l\u00e9phone.<\/p>\n\n\n\n<p>Nous avons \u00e9t\u00e9 r\u00e9compens\u00e9es par une pouss\u00e9e d\u2019adr\u00e9naline de premi\u00e8re classe qui a dur\u00e9 au moins 90 secondes, \u00e7a a \u00e9t\u00e9 juste g\u00e9nial!<\/p>\n\n\n\n<p>La saison touche d\u00e9sormais \u00e0 sa fin, tout comme mon travail en Engadine, je vais en effet partir pour un s\u00e9jour linguistique dans le sud de la France.<\/p>\n\n\n\n<p>J\u2019aimerais ensuite \u00e0 nouveau travailler en tant que confiseuse, mon objectif \u00e9tant de pouvoir utiliser la langue fran\u00e7aise dans le cadre de mon travail.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Andrea Hohl<\/h2>\n\n\n\n<p>\u2013 2011-2014: formation de p\u00e2tissi\u00e8re-confiseuse dans le caf\u00e9-confiserie D\u00f6ssegger \u00e0 Saint-Gall<\/p>\n\n\n\n<p>\u2013 septembre 2014: SwissSkills Berne, 3e rang<\/p>\n\n\n\n<p>\u2013 2014-2016: employeur: boulangerie-p\u00e2tisserie-confiserie B\u00f6hli AG \u00e0 Appenzell<\/p>\n\n\n\n<p>\u2013 janvier 2015: concours de qualification pour les WorldSkills, gagn\u00e9<\/p>\n\n\n\n<p>\u2013 ao\u00fbt 2015: WorldSkills \u00e0 S\u00e3o Paulo, Medaillon for excellence<\/p>\n\n\n\n<p>\u2013 octobre 2016: olympiades de la cuisine \u00e0 Erfurt avec l\u2019\u00e9quipe de cuisine r\u00e9gionale ArtSkills Ostschweiz, 2e rang<\/p>\n\n\n\n<p>\u2013 employeur actuel: confiserie Hansemann \u00e0 Saint-Moritz<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-serie-our-future\">S\u00e9rie Our Future<\/h2>\n\n\n\n<p>Notre branche peut compter sur des jeunes remarquables et prometteurs. \u00ab\u2009panissimo\u2009\u00bb veut leur donner une place particuli\u00e8re en 2018.<\/p>\n\n\n\n<p>Toutes les contributions des professionnels sont disponibles en ligne sur le site internet www.swissbaker.ch\/panissimo &gt; Our Future.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce qui peut s\u2019apparenter \u00e0 du stress, du surmenage ou de longues journ\u00e9es de travail pour certains a \u00e9t\u00e9 une r\u00e9elle joie pour Andrea Hohl, avec des horaires de travail r\u00e9guliers et un travail bien organis\u00e9 dans la production de confiserie. Cela fait maintenant une ann\u00e9e et demie que je travaille dans une r\u00e9gion de vacances qui est \u00e9galement une [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6752,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-9651","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>Travailler l\u00e0 o\u00f9 d\u2019autres font des vacances | 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\/travailler-la-ou-dautres-font-des-vacances\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Travailler l\u00e0 o\u00f9 d\u2019autres font des vacances\" \/>\n<meta property=\"og:description\" content=\"Ce qui peut s\u2019apparenter \u00e0 du stress, du surmenage ou de longues journ\u00e9es de travail pour certains a \u00e9t\u00e9 une r\u00e9elle joie pour Andrea Hohl, avec des horaires de travail r\u00e9guliers et un travail bien organis\u00e9 dans la production de confiserie. 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