{"id":9944,"date":"2018-06-27T16:43:00","date_gmt":"2018-06-27T14:43:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9944"},"modified":"2022-05-13T13:33:05","modified_gmt":"2022-05-13T11:33:05","slug":"bien-plus-quun-metier","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/bien-plus-quun-metier\/","title":{"rendered":"Bien plus qu\u2019un m\u00e9tier"},"content":{"rendered":"\n

Durant son apprentissage le boulanger-confiseur bernois, Jeremias Witschi, a \u00e9t\u00e9 compl\u00e8tement envahi par sa passion pour son m\u00e9tier. Pour la s\u00e9rie Our Future, il d\u00e9crit son \u00ab septi\u00e8me ciel de boulanger \u00bb.<\/strong><\/p>\n\n\n\n

D\u00e9j\u00e0 au cours de mon apprentissage, j\u2019ai constat\u00e9 que mon m\u00e9tier a pris une importance bien plus importante que chez les autres apprentis. A chaque fois qu\u2019ils n\u2019\u00e9taient aucunement motiv\u00e9s pour le travail, je n\u2019arrivais pas \u00e0 les comprendre. Pour moi, cela repr\u00e9sentait, et repr\u00e9sente encore aujourd\u2019hui, que du plaisir. Se rendre \u00e0 la boulangerie le matin, respirer les odeurs typiques, p\u00e9trir la p\u00e2te et faire du pain et des petits pains. Rien de plus beau que de sortir des pains frais du four et pouvoir \u00eatre fier quand, croustillants, ils sont bien d\u00e9chir\u00e9s et qu\u2019ils cr\u00e9pitent sur le chariot. Cela repr\u00e9sente mon septi\u00e8me ciel de boulanger, selon moi.<\/p>\n\n\n\n

Travailler pour se d\u00e9tendre?<\/h2>\n\n\n\n

Mais comment le travail servirait-il \u00e0 se d\u00e9tendre? C\u2019est un avantage quand on peut et ne doit pas travailler. Quand je suis pr\u00e9occup\u00e9 par de nouvelles id\u00e9es ou que je teste des nouveaut\u00e9s, cela n\u2019est que pure d\u00e9tente. Lors de recherches et d\u2019essais \u00e0 la maison ou \u00e0 la boulangerie le soir apr\u00e8s le travail, il m\u2019arrive souvent que je plonge dans mon monde de boulanger .J\u2019oublie tout autour de moi. Et j\u2019oublie que je suis au travail depuis douze ou quatorze heures.<\/p>\n\n\n\n

Il ne fallait pas beaucoup de persuasion lorsqu\u2019une coll\u00e8gue m\u2019a demand\u00e9 si je l\u2019aiderais lors de l\u2019\u00e9laboration de nouveaux produits pour son examen professionnel dans le commerce de d\u00e9tail. J\u2019\u00e9tais de suite de la partie. Et m\u00eame si nous avons investi beaucoup de temps, je ne le ressentais pas du tout comme charge.<\/p>\n\n\n\n

Avantages et inconv\u00e9nients d\u2019une passion<\/h2>\n\n\n\n

Si le m\u00e9tier et la branche sont aussi importants que pour moi, cela n\u2019a pas que des avantages. J\u2019ai souvent du mal \u00e0 comprendre, quand des gens ne ressentent pas autant de joie pour leur travail. Ils font leur travail parce qu\u2019ils le doivent. A mon sens, c\u2019est aussi une des raisons pourquoi notre branche se bat contre une image poussi\u00e9reuse ; ce que je trouve tr\u00e8s dommage.<\/p>\n\n\n\n

Une valeur qui n\u2019a pas de prix<\/h2>\n\n\n\n

Aimer son m\u00e9tier et le faire avec enthousiasme, cela cr\u00e9e une valeur ajout\u00e9e qui n\u2019a pas de prix pour nos clients. Ainsi nous pouvons faire plaisir \u00e0 la plupart des gens. Si avec chaque achat la client\u00e8le re\u00e7oit gratuitement un morceau de passion, alors de l\u2019estimation et du plaisir viennent automatiquement en retour. La source de ma motivation : quand ce que je fais plait aux autres.<\/p>\n\n\n\n

Le couronnement<\/h2>\n\n\n\n

Ce que je savoure le plus est lorsque je travaille avec mon amie lors d\u2019un \u00e9v\u00e9nement et que suis directement en contact avec la client\u00e8le, par exemple l\u2019\u00e9t\u00e9 dernier. Tout cet optimisme qui revient imm\u00e9diatement est comme une drogue. Et avoir en plus sa \u00ab meilleure moiti\u00e9 \u00bb \u00e0 ses c\u00f4t\u00e9s qui a la m\u00eame passion, cela repr\u00e9sente le couronnement.<\/p>\n\n\n\n

Jeremias Witschi<\/h2>\n\n\n\n

2010-2013 : Apprentissage en tant que boulanger-confiseur \u00e0 la boulangerie Eichenberger, Langnau<\/p>\n\n\n\n

2013-2014 : boulangerie Eichenberger, Langnau<\/p>\n\n\n\n

2014-2015 : boulangerie Backbord, Ostermundigen<\/p>\n\n\n\n

2015-2016 : boulangerie Bread \u00e0 Porter, Berne<\/p>\n\n\n\n

D\u00e8s 2016 : boulangerie Tea-Room AG, Koppigen<\/p>\n\n\n\n

Depuis : formations continues telles que formateur et dans le domaine de la gestion des employ\u00e9s<\/p>\n\n\n\n

Ao\u00fbt 2018 :signal de d\u00e9part pour l\u2019examen professionnel<\/p>\n\n\n\n

S\u00e9rie Our Future<\/h2>\n\n\n\n

Notre branche peut compter sur des jeunes remarquables et prometteurs. \u00abpanissimo\u00bb veut leur donner une place particuli\u00e8re en 2018.<\/p>\n\n\n\n

Toutes les contributions des professionnels sont disponibles en ligne sur le site internet www.swissbaker.ch\/panissimo > Our Future.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Durant son apprentissage le boulanger-confiseur bernois, Jeremias Witschi, a \u00e9t\u00e9 compl\u00e8tement envahi par sa passion pour son m\u00e9tier. Pour la s\u00e9rie Our Future, il d\u00e9crit son \u00ab septi\u00e8me ciel de boulanger \u00bb. D\u00e9j\u00e0 au cours de mon apprentissage, j\u2019ai constat\u00e9 que mon m\u00e9tier a pris une importance bien plus importante que chez les autres apprentis. A chaque fois qu\u2019ils n\u2019\u00e9taient […]<\/p>\n","protected":false},"author":1,"featured_media":6644,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-9944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"acf":[],"yoast_head":"\nBien plus qu\u2019un m\u00e9tier | 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\/bien-plus-quun-metier\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bien plus qu\u2019un m\u00e9tier\" \/>\n<meta property=\"og:description\" content=\"Durant son apprentissage le boulanger-confiseur bernois, Jeremias Witschi, a \u00e9t\u00e9 compl\u00e8tement envahi par sa passion pour son m\u00e9tier. 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