For almost a year, the French-speaking artisan bakers, pastry chefs and confectioners have had a new general secretary in the person of Caroline Vionnet. Reorganization, training, succession, development of the sector… The files which occupy the thirty-year-old from Friborg are as numerous as they are complex…
Caroline Vionnet has managed the French-speaking Association of Artisan Bakers-Pâtissiers-Confectioners (ARABPC) since May 23. She officially succeeded Pascal Charlet, during the last assembly of delegates in Yverdon-les-Bains (VD).
Meeting member needs
The restructuring of the ARABPC is one of the most important issues awaiting it: “New, I had some apprehensions when I learned that the entire Romande strategy had to be reviewed. » However, it was not a question of revolutionizing everything. The goal is to keep what works and bring in ideas to focus on the needs of members. “Over the years, with habit, we perhaps do not ask ourselves, or no longer, the right questions. » During the seminar which preceded the annual meetings, the representatives of the commissions were called upon to contribute. Among other reflections and brainstorming, they looked at the role of the association, their expectations and priorities. “I was positively surprised by the result. The enthusiasm and passion that drive all these professionals are very motivating,” notes Ms. Vionnet.
Saving time and efficiency
A steering committee took over the elements resulting from these reflections. Made up of people from the ARABPC steering committee, but also from outsiders, it was able to rough them up in order to further define the new structure. The details were presented during an information session on January 23 in Yverdon. Accompanied by the new statutes of the ARABPC, this organization will be officially presented and validated during the assembly of delegates on April 29 in Paccots (FR). It will come into effect immediately with the seminar scheduled for the next day, allowing work to begin in the new commissions.
Ms. Vionnet noted a certain desire to recreate links between the cantons and to benefit from better coordination. “A superb idea can emerge among the people of Geneva, even though the people of Neuchâtel are looking for a solution for the same problem, for example. We could be more united and coordinate these actions at the Romandie level. We would gain time and efficiency at all levels. »
“We could be more united and coordinate actions at the Romandie level. »
Caroline Vionnet
The process would concretely consist of escalating cantonal issues to the ARABPC; by reintroducing the sessions of French-speaking presidents and their secretariats, for example. This would result in a better overall vision of the situation within the regions. “Obviously, there are local specificities that the regions will have to deal with, hence the need to have cantonal associations. On the other hand, there are still common issues whether we are in Jura or Valais: training, recruitment, promotion of the next generation…”
Professions to be valued
These points and more generally the promotion of the bakery-confectionery professions came up several times. With a changing perception of work and the professional environment, it is important to offer an attractive image of the sector. “In schools and guidance services, we must promote dual training as much as possible and, above all, to all categories of students. » Apprenticeship is not promoted enough, according to the general secretary. “There are so many things to do next: higher education, a certificate, etc. (…) Bakery-confectionery is a profession of passion, but we still need to be able to offer these young people the opportunity to become passionate about it. This requires good coordination with schools. » Don’t we also need passionate bosses and trainers? “Of course, and there are!” », replies the Fribourgeoise.
Promoting the image of the sector must also involve customers. Consumption habits have changed. Consumers are looking for choice, simplicity and speed. Going to a supermarket has become synonymous with ease. “However, artisans have enormous added value to offer. If only the quality of their products, the proximity to people, the authenticity of their work. These elements must be highlighted! »
Benefits to show
The Swiss Bakery Trophy (SBT), of which Caroline Vionnet has also taken over management, is one of the ways to achieve this. Not only does it offer a showcase for craftsmanship, but also a global vision of the diversity of professions in the sector. “The image of the baker-confectioner who only makes bread or chocolate is over. The activities in the sector are varied: bakery, pastry, confectionery, sales, catering, catering… It is up to us to take advantage of this diversification to show the advantages. »
Johann Ruppen
This might also interest you
