{"id":18680,"date":"2024-09-28T15:31:40","date_gmt":"2024-09-28T13:31:40","guid":{"rendered":"https:\/\/seniorexpertcontact.org\/?p=18680"},"modified":"2024-12-11T10:37:52","modified_gmt":"2024-12-11T09:37:52","slug":"coordinators-seminar-in-rabat-morocco","status":"publish","type":"post","link":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/","title":{"rendered":"Coordinators&#8217; seminar in Rabat, Morocco"},"content":{"rendered":"<p>At the end of September, the SEC coordinators and the team from Zurich came together in Rabat for a week-long seminar. The objectives were to introduce the new coordinators, present and deepen their knowledge of the SEC Strategy 2028, exchange ideas, learn from previous experiences, optimise processes and strengthen the SEC identity. The intensive seminar provided valuable results and extensive materials to successfully implement the new strategy from January 2025.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-18887 size-thumbnail\" src=\"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/\/SEC-projects_worldmap-2025-280x146.png\" alt=\"\" width=\"280\" height=\"146\" srcset=\"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SEC-projects_worldmap-2025-280x146.png 280w, https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SEC-projects_worldmap-2025-600x312.png 600w, https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SEC-projects_worldmap-2025-1000x521.png 1000w, https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SEC-projects_worldmap-2025-768x400.png 768w, https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SEC-projects_worldmap-2025-510x265.png 510w, https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SEC-projects_worldmap-2025.png 1314w\" sizes=\"auto, (max-width: 280px) 100vw, 280px\" \/><\/p>\n<p><strong>New SEC focus countries from 2025<br \/>\n<\/strong>From 2025, there will be adjustments to the selection of focus countries as part of the SEC Strategy 2028. <strong>Honduras, Morocco and Rwanda<\/strong> will be added. In each of these countries, a new coordinator will be responsible for preparing the assignment and supervising the experts on-site. The previous focus countries Bolivia, Nepal, Cambodia and Benin will remain part of the strategic focus areas. In Eastern Europe, no country will be defined as a focus country of the SEC for the time being, and Peru will also no longer be a focus country from 2025.<\/p>\n<p>Assignments in non-focus countries will still be possible in the future. However, these assignments are generally subject to a fee and are mainly carried out as part of Swisscontact projects. Thanks to the close cooperation with Swisscontact, specialised assignments that contribute to sustainable development can also be carried out in other countries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At the end of September, the SEC coordinators and the team from Zurich came together in Rabat for a week-long seminar. The objectives were to introduce the new coordinators, present and deepen their knowledge of the SEC Strategy 2028, exchange ideas, learn from previous experiences, optimise processes and strengthen the SEC identity. The intensive seminar [&#8230;]\n","protected":false},"author":5,"featured_media":18682,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[366,457,141,365,117,142],"tags":[],"class_list":["post-18680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-berichte-en","category-charity-en","category-publications","category-senior-expert-contact-en","category-sponsorship-en"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"A little corner of France in the Bolivian town of Santa Cruz de la Sierra: the bakery &quot;Panaderia Artesanal Bon Pain&quot; takes its customers on a journey to Paris with every bite - except that the quality of the croissants and pains au chocolat was variable and not up to French standards each and every day. To change that, the company asked Senior Expert Contact (SEC) for support. Together with a Zurich baker, they improved the recipes and adapted the production process. Last spring, SEC asked Peter Zimmermann to advise a bakery in Bolivia. The &quot;Panaderia Artesanal Bon Pain&quot; specialises in French products such as croissants, pain au chocolat and baguettes. Unfortunately, these treats did not taste the same every day. As a result, the sales figures were too low. The experienced SEC expert was very happy to finally be on site to support a client in a bakery again after a two-year break caused by Covid-19. During a three-week online preparation phase, Peter Zimmermann had the opportunity to familiarise himself with the bakery, the products, and the difficulties. Together with Huascar Cornejo, the managing director, he then set the goals for the on-site assignment: during his time in Santa Cruz, he would analyse and optimise the production process, revise recipes, and develop new recipes. High temperature and humidity made production difficult Once in Santa Cruz, our SEC expert got to know the team and together they set about analysing and improving the processes as well as testing and improving new and existing products and, above all, documenting their production. The cause of various problems of the Bon Pain team soon became clear: the high temperature and humidity in the bakery was causing the leavening agents in the dough to react even before baking. And the short pastry could not be shaped because it immediately became soft. The experienced baker knew the solution: from then on, the dough was processed and baked immediately; the shortcrust pastry was even put in the freezer before it was further processed in small portions. TThe client: The bakery &quot;Panaderia Artesanal Bon Pain&quot; was founded by the uncle of the current manager Huascar Cornejo. Unfortunately, business was not good, and he decided to close the bakery. Since Leslie Bavia, Huascar Cornejo&#039;s wife, had basic knowledge of the bakery trade and did not want the employees to be laid off, she took over the bakery without hesitation. Today, the couple runs the business with eight employees. Questions to SEC expert Peter Zimmermann How do you judge the results of the assignment in general? The task was to improve the quality and the processes. I tried to change many things. My ideas were not always implemented, and the business owner\/decision-maker was not always available either. The employees have limited competence. In the end, the client decides what he considers feasible and reasonable. He knows the situation on the ground and his possibilities. Which suggestions were implemented during the assignment? We changed the croissant recipe and adapted it to the business. Organisational changes were made on an ongoing basis. I created new recipes, adapted them and deepened the employees\u2018 knowledge of their production. What made the biggest impression on you during this assignment? The staff expressed interest, noted down recipes and engaged with suggestions for change. What surprised you or what did not work as expected? I would have liked to have had better contact with people in the company. Unlike in other assignments I have done, the client was not interested in private exchanges and joint activities in their free time. Fortunately, this is not always the case. Bolivia is a foreign country for me, and I also want to take something back from the culture during SEC assignments. Where did you reach your limits with this kind of counselling? hLanguage is always an obstacle. It simply takes longer to realise a concrete project. Showing the client and his staff that &quot;constant change&quot; is needed is a challenge. People find it difficult to decide to do something new. Did you continue to have contact with the client after the end of the assignment? With what kind of support? Since the end of the assignment, I still have contact with the client on a personal level. In other assignments it was different and often the professional exchange remained after the assignment. Of course, this can still change if concrete enquiries come in.\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Esther Gasser\"\/>\n\t<meta name=\"keywords\" content=\"sec,senior expert contact,schweiz,fachwissen,fachleute,freiwillig,f\u00f6rderung,f\u00f6rdern,unternehmen,kleine,mittlere,betriebe,institutionen,entwicklung,entwicklungsl\u00e4nder,osteuropa,ostblock,qualifiziert,unterst\u00fctzung,spenden,schulung,experte,expertin,pensionierte,pension\u00e4re,fachpersonen,spezialisten,ehrenamtlich,eins\u00e4tze,beratung,support,begleitung,einf\u00fchrung,training,offene,entwicklungseinsatz,beitrag,beitr\u00e4ge,b\u00e4cker,schreiner,konditor,technik,handwerker,hotelfachfrau,marketingspezialisten,erfahrung,austausch,arbeitspl\u00e4tze,armut,minderung,markt,abl\u00e4ufe,produktqualit\u00e4t,verbesserung,einsatzbeispiele,albanien,benin,bhutan,bolivien,ecuador,kambodscha,kolumbien,kosovo,laos,mazedonien,nepal,nicaragua,peru,tunesien,uganda,ukraine,articles,berichte,charity,publications,sponsorship\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 4.9.8\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Senior Expert Contact SEC | POTENTIAL MEETS EXPERIENCE\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Coordinators\u2019 seminar in Rabat, Morocco | Senior Expert Contact SEC\" \/>\n\t\t<meta property=\"og:description\" content=\"A little corner of France in the Bolivian town of Santa Cruz de la Sierra: the bakery &quot;Panaderia Artesanal Bon Pain&quot; takes its customers on a journey to Paris with every bite - except that the quality of the croissants and pains au chocolat was variable and not up to French standards each and every day. To change that, the company asked Senior Expert Contact (SEC) for support. Together with a Zurich baker, they improved the recipes and adapted the production process. Last spring, SEC asked Peter Zimmermann to advise a bakery in Bolivia. The &quot;Panaderia Artesanal Bon Pain&quot; specialises in French products such as croissants, pain au chocolat and baguettes. Unfortunately, these treats did not taste the same every day. As a result, the sales figures were too low. The experienced SEC expert was very happy to finally be on site to support a client in a bakery again after a two-year break caused by Covid-19. During a three-week online preparation phase, Peter Zimmermann had the opportunity to familiarise himself with the bakery, the products, and the difficulties. Together with Huascar Cornejo, the managing director, he then set the goals for the on-site assignment: during his time in Santa Cruz, he would analyse and optimise the production process, revise recipes, and develop new recipes. High temperature and humidity made production difficult Once in Santa Cruz, our SEC expert got to know the team and together they set about analysing and improving the processes as well as testing and improving new and existing products and, above all, documenting their production. The cause of various problems of the Bon Pain team soon became clear: the high temperature and humidity in the bakery was causing the leavening agents in the dough to react even before baking. And the short pastry could not be shaped because it immediately became soft. The experienced baker knew the solution: from then on, the dough was processed and baked immediately; the shortcrust pastry was even put in the freezer before it was further processed in small portions. TThe client: The bakery &quot;Panaderia Artesanal Bon Pain&quot; was founded by the uncle of the current manager Huascar Cornejo. Unfortunately, business was not good, and he decided to close the bakery. Since Leslie Bavia, Huascar Cornejo&#039;s wife, had basic knowledge of the bakery trade and did not want the employees to be laid off, she took over the bakery without hesitation. Today, the couple runs the business with eight employees. Questions to SEC expert Peter Zimmermann How do you judge the results of the assignment in general? The task was to improve the quality and the processes. I tried to change many things. My ideas were not always implemented, and the business owner\/decision-maker was not always available either. The employees have limited competence. In the end, the client decides what he considers feasible and reasonable. He knows the situation on the ground and his possibilities. Which suggestions were implemented during the assignment? We changed the croissant recipe and adapted it to the business. Organisational changes were made on an ongoing basis. I created new recipes, adapted them and deepened the employees\u2018 knowledge of their production. What made the biggest impression on you during this assignment? The staff expressed interest, noted down recipes and engaged with suggestions for change. What surprised you or what did not work as expected? I would have liked to have had better contact with people in the company. Unlike in other assignments I have done, the client was not interested in private exchanges and joint activities in their free time. Fortunately, this is not always the case. Bolivia is a foreign country for me, and I also want to take something back from the culture during SEC assignments. Where did you reach your limits with this kind of counselling? hLanguage is always an obstacle. It simply takes longer to realise a concrete project. Showing the client and his staff that &quot;constant change&quot; is needed is a challenge. People find it difficult to decide to do something new. Did you continue to have contact with the client after the end of the assignment? With what kind of support? Since the end of the assignment, I still have contact with the client on a personal level. In other assignments it was different and often the professional exchange remained after the assignment. Of course, this can still change if concrete enquiries come in.\" \/>\n\t\t<meta property=\"og:url\" content=\"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/\" \/>\n\t\t<meta property=\"og:image\" content=\"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SC_Logo_neu_SEC_web-900px-mitRand.jpg\" \/>\n\t\t<meta property=\"og:image:secure_url\" content=\"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SC_Logo_neu_SEC_web-900px-mitRand.jpg\" \/>\n\t\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t\t<meta property=\"og:image:height\" content=\"306\" \/>\n\t\t<meta property=\"article:published_time\" content=\"2024-09-28T13:31:40+00:00\" \/>\n\t\t<meta property=\"article:modified_time\" content=\"2024-12-11T09:37:52+00:00\" \/>\n\t\t<meta name=\"twitter:card\" content=\"summary\" \/>\n\t\t<meta name=\"twitter:title\" content=\"Coordinators\u2019 seminar in Rabat, Morocco | Senior Expert Contact SEC\" \/>\n\t\t<meta name=\"twitter:description\" content=\"A little corner of France in the Bolivian town of Santa Cruz de la Sierra: the bakery &quot;Panaderia Artesanal Bon Pain&quot; takes its customers on a journey to Paris with every bite - except that the quality of the croissants and pains au chocolat was variable and not up to French standards each and every day. To change that, the company asked Senior Expert Contact (SEC) for support. Together with a Zurich baker, they improved the recipes and adapted the production process. Last spring, SEC asked Peter Zimmermann to advise a bakery in Bolivia. The &quot;Panaderia Artesanal Bon Pain&quot; specialises in French products such as croissants, pain au chocolat and baguettes. Unfortunately, these treats did not taste the same every day. As a result, the sales figures were too low. The experienced SEC expert was very happy to finally be on site to support a client in a bakery again after a two-year break caused by Covid-19. During a three-week online preparation phase, Peter Zimmermann had the opportunity to familiarise himself with the bakery, the products, and the difficulties. Together with Huascar Cornejo, the managing director, he then set the goals for the on-site assignment: during his time in Santa Cruz, he would analyse and optimise the production process, revise recipes, and develop new recipes. High temperature and humidity made production difficult Once in Santa Cruz, our SEC expert got to know the team and together they set about analysing and improving the processes as well as testing and improving new and existing products and, above all, documenting their production. The cause of various problems of the Bon Pain team soon became clear: the high temperature and humidity in the bakery was causing the leavening agents in the dough to react even before baking. And the short pastry could not be shaped because it immediately became soft. The experienced baker knew the solution: from then on, the dough was processed and baked immediately; the shortcrust pastry was even put in the freezer before it was further processed in small portions. TThe client: The bakery &quot;Panaderia Artesanal Bon Pain&quot; was founded by the uncle of the current manager Huascar Cornejo. Unfortunately, business was not good, and he decided to close the bakery. Since Leslie Bavia, Huascar Cornejo&#039;s wife, had basic knowledge of the bakery trade and did not want the employees to be laid off, she took over the bakery without hesitation. Today, the couple runs the business with eight employees. Questions to SEC expert Peter Zimmermann How do you judge the results of the assignment in general? The task was to improve the quality and the processes. I tried to change many things. My ideas were not always implemented, and the business owner\/decision-maker was not always available either. The employees have limited competence. In the end, the client decides what he considers feasible and reasonable. He knows the situation on the ground and his possibilities. Which suggestions were implemented during the assignment? We changed the croissant recipe and adapted it to the business. Organisational changes were made on an ongoing basis. I created new recipes, adapted them and deepened the employees\u2018 knowledge of their production. What made the biggest impression on you during this assignment? The staff expressed interest, noted down recipes and engaged with suggestions for change. What surprised you or what did not work as expected? I would have liked to have had better contact with people in the company. Unlike in other assignments I have done, the client was not interested in private exchanges and joint activities in their free time. Fortunately, this is not always the case. Bolivia is a foreign country for me, and I also want to take something back from the culture during SEC assignments. Where did you reach your limits with this kind of counselling? hLanguage is always an obstacle. It simply takes longer to realise a concrete project. Showing the client and his staff that &quot;constant change&quot; is needed is a challenge. People find it difficult to decide to do something new. Did you continue to have contact with the client after the end of the assignment? With what kind of support? Since the end of the assignment, I still have contact with the client on a personal level. In other assignments it was different and often the professional exchange remained after the assignment. Of course, this can still change if concrete enquiries come in.\" \/>\n\t\t<meta name=\"twitter:image\" content=\"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SC_Logo_neu_SEC_web-900px-mitRand.jpg\" \/>\n\t\t<script type=\"application\/ld+json\" class=\"aioseo-schema\">\n\t\t\t{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#article\",\"name\":\"Coordinators\\u2019 seminar in Rabat, Morocco | Senior Expert Contact SEC\",\"headline\":\"Coordinators&#8217; seminar in Rabat, Morocco\",\"author\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/author\\\/sec-manager02\\\/#author\"},\"publisher\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/#organization\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/seniorexpertcontact.org\\\/wp-content\\\/uploads\\\/Seminar_Marocco.jpeg\",\"width\":1200,\"height\":800},\"datePublished\":\"2024-09-28T15:31:40+02:00\",\"dateModified\":\"2024-12-11T10:37:52+01:00\",\"inLanguage\":\"en-US\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#webpage\"},\"isPartOf\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#webpage\"},\"articleSection\":\"Articles, Berichte, Charity, Publications, Senior Expert Contact, Sponsorship, Optional, Optional\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#breadcrumblist\",\"itemListElement\":[{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/#listItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/category\\\/senior-expert-contact-en\\\/#listItem\",\"name\":\"Senior Expert Contact\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/category\\\/senior-expert-contact-en\\\/#listItem\",\"position\":2,\"name\":\"Senior Expert Contact\",\"item\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/category\\\/senior-expert-contact-en\\\/\",\"nextItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#listItem\",\"name\":\"Coordinators&#8217; seminar in Rabat, Morocco\"},\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/#listItem\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#listItem\",\"position\":3,\"name\":\"Coordinators&#8217; seminar in Rabat, Morocco\",\"previousItem\":{\"@type\":\"ListItem\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/category\\\/senior-expert-contact-en\\\/#listItem\",\"name\":\"Senior Expert Contact\"}}]},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/#organization\",\"name\":\"Senior Expert Contact Switzerland SEC\",\"description\":\"POTENTIAL MEETS EXPERIENCE\",\"url\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/\",\"telephone\":\"+41444541717\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/seniorexpertcontact.org\\\/wp-content\\\/uploads\\\/SC_Logo_neu_SEC_web-900px-mitRand.jpg\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#organizationLogo\",\"width\":900,\"height\":306,\"caption\":\"Logo Senior Expert Contact Switzerland\"},\"image\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#organizationLogo\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/author\\\/sec-manager02\\\/#author\",\"url\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/author\\\/sec-manager02\\\/\",\"name\":\"Esther Gasser\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#webpage\",\"url\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/\",\"name\":\"Coordinators\\u2019 seminar in Rabat, Morocco | Senior Expert Contact SEC\",\"description\":\"A little corner of France in the Bolivian town of Santa Cruz de la Sierra: the bakery \\\"Panaderia Artesanal Bon Pain\\\" takes its customers on a journey to Paris with every bite - except that the quality of the croissants and pains au chocolat was variable and not up to French standards each and every day. To change that, the company asked Senior Expert Contact (SEC) for support. Together with a Zurich baker, they improved the recipes and adapted the production process. Last spring, SEC asked Peter Zimmermann to advise a bakery in Bolivia. The \\\"Panaderia Artesanal Bon Pain\\\" specialises in French products such as croissants, pain au chocolat and baguettes. Unfortunately, these treats did not taste the same every day. As a result, the sales figures were too low. The experienced SEC expert was very happy to finally be on site to support a client in a bakery again after a two-year break caused by Covid-19. During a three-week online preparation phase, Peter Zimmermann had the opportunity to familiarise himself with the bakery, the products, and the difficulties. Together with Huascar Cornejo, the managing director, he then set the goals for the on-site assignment: during his time in Santa Cruz, he would analyse and optimise the production process, revise recipes, and develop new recipes. High temperature and humidity made production difficult Once in Santa Cruz, our SEC expert got to know the team and together they set about analysing and improving the processes as well as testing and improving new and existing products and, above all, documenting their production. The cause of various problems of the Bon Pain team soon became clear: the high temperature and humidity in the bakery was causing the leavening agents in the dough to react even before baking. And the short pastry could not be shaped because it immediately became soft. The experienced baker knew the solution: from then on, the dough was processed and baked immediately; the shortcrust pastry was even put in the freezer before it was further processed in small portions. TThe client: The bakery \\\"Panaderia Artesanal Bon Pain\\\" was founded by the uncle of the current manager Huascar Cornejo. Unfortunately, business was not good, and he decided to close the bakery. Since Leslie Bavia, Huascar Cornejo's wife, had basic knowledge of the bakery trade and did not want the employees to be laid off, she took over the bakery without hesitation. Today, the couple runs the business with eight employees. Questions to SEC expert Peter Zimmermann How do you judge the results of the assignment in general? The task was to improve the quality and the processes. I tried to change many things. My ideas were not always implemented, and the business owner\\\/decision-maker was not always available either. The employees have limited competence. In the end, the client decides what he considers feasible and reasonable. He knows the situation on the ground and his possibilities. Which suggestions were implemented during the assignment? We changed the croissant recipe and adapted it to the business. Organisational changes were made on an ongoing basis. I created new recipes, adapted them and deepened the employees\\u2018 knowledge of their production. What made the biggest impression on you during this assignment? The staff expressed interest, noted down recipes and engaged with suggestions for change. What surprised you or what did not work as expected? I would have liked to have had better contact with people in the company. Unlike in other assignments I have done, the client was not interested in private exchanges and joint activities in their free time. Fortunately, this is not always the case. Bolivia is a foreign country for me, and I also want to take something back from the culture during SEC assignments. Where did you reach your limits with this kind of counselling? hLanguage is always an obstacle. It simply takes longer to realise a concrete project. Showing the client and his staff that \\\"constant change\\\" is needed is a challenge. People find it difficult to decide to do something new. Did you continue to have contact with the client after the end of the assignment? With what kind of support? Since the end of the assignment, I still have contact with the client on a personal level. In other assignments it was different and often the professional exchange remained after the assignment. Of course, this can still change if concrete enquiries come in.\",\"inLanguage\":\"en-US\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/#website\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#breadcrumblist\"},\"author\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/author\\\/sec-manager02\\\/#author\"},\"creator\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/author\\\/sec-manager02\\\/#author\"},\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\\\/\\\/seniorexpertcontact.org\\\/wp-content\\\/uploads\\\/Seminar_Marocco.jpeg\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#mainImage\",\"width\":1200,\"height\":800},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/coordinators-seminar-in-rabat-morocco\\\/#mainImage\"},\"datePublished\":\"2024-09-28T15:31:40+02:00\",\"dateModified\":\"2024-12-11T10:37:52+01:00\"},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/\",\"name\":\"Senior Expert Contact SEC\",\"description\":\"POTENTIAL MEETS EXPERIENCE\",\"inLanguage\":\"en-US\",\"publisher\":{\"@id\":\"https:\\\/\\\/seniorexpertcontact.org\\\/en\\\/#organization\"}}]}\n\t\t<\/script>\n\t\t<!-- All in One SEO -->\n\n","aioseo_head_json":{"title":"Coordinators\u2019 seminar in Rabat, Morocco | Senior Expert Contact SEC","description":"A little corner of France in the Bolivian town of Santa Cruz de la Sierra: the bakery \"Panaderia Artesanal Bon Pain\" takes its customers on a journey to Paris with every bite - except that the quality of the croissants and pains au chocolat was variable and not up to French standards each and every day. To change that, the company asked Senior Expert Contact (SEC) for support. Together with a Zurich baker, they improved the recipes and adapted the production process. Last spring, SEC asked Peter Zimmermann to advise a bakery in Bolivia. The \"Panaderia Artesanal Bon Pain\" specialises in French products such as croissants, pain au chocolat and baguettes. Unfortunately, these treats did not taste the same every day. As a result, the sales figures were too low. The experienced SEC expert was very happy to finally be on site to support a client in a bakery again after a two-year break caused by Covid-19. During a three-week online preparation phase, Peter Zimmermann had the opportunity to familiarise himself with the bakery, the products, and the difficulties. Together with Huascar Cornejo, the managing director, he then set the goals for the on-site assignment: during his time in Santa Cruz, he would analyse and optimise the production process, revise recipes, and develop new recipes. High temperature and humidity made production difficult Once in Santa Cruz, our SEC expert got to know the team and together they set about analysing and improving the processes as well as testing and improving new and existing products and, above all, documenting their production. The cause of various problems of the Bon Pain team soon became clear: the high temperature and humidity in the bakery was causing the leavening agents in the dough to react even before baking. And the short pastry could not be shaped because it immediately became soft. The experienced baker knew the solution: from then on, the dough was processed and baked immediately; the shortcrust pastry was even put in the freezer before it was further processed in small portions. TThe client: The bakery \"Panaderia Artesanal Bon Pain\" was founded by the uncle of the current manager Huascar Cornejo. Unfortunately, business was not good, and he decided to close the bakery. Since Leslie Bavia, Huascar Cornejo's wife, had basic knowledge of the bakery trade and did not want the employees to be laid off, she took over the bakery without hesitation. Today, the couple runs the business with eight employees. Questions to SEC expert Peter Zimmermann How do you judge the results of the assignment in general? The task was to improve the quality and the processes. I tried to change many things. My ideas were not always implemented, and the business owner\/decision-maker was not always available either. The employees have limited competence. In the end, the client decides what he considers feasible and reasonable. He knows the situation on the ground and his possibilities. Which suggestions were implemented during the assignment? We changed the croissant recipe and adapted it to the business. Organisational changes were made on an ongoing basis. I created new recipes, adapted them and deepened the employees\u2018 knowledge of their production. What made the biggest impression on you during this assignment? The staff expressed interest, noted down recipes and engaged with suggestions for change. What surprised you or what did not work as expected? I would have liked to have had better contact with people in the company. Unlike in other assignments I have done, the client was not interested in private exchanges and joint activities in their free time. Fortunately, this is not always the case. Bolivia is a foreign country for me, and I also want to take something back from the culture during SEC assignments. Where did you reach your limits with this kind of counselling? hLanguage is always an obstacle. It simply takes longer to realise a concrete project. Showing the client and his staff that \"constant change\" is needed is a challenge. People find it difficult to decide to do something new. Did you continue to have contact with the client after the end of the assignment? With what kind of support? Since the end of the assignment, I still have contact with the client on a personal level. In other assignments it was different and often the professional exchange remained after the assignment. Of course, this can still change if concrete enquiries come in.","canonical_url":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/","robots":"max-image-preview:large","keywords":"sec,senior expert contact,schweiz,fachwissen,fachleute,freiwillig,f\u00f6rderung,f\u00f6rdern,unternehmen,kleine,mittlere,betriebe,institutionen,entwicklung,entwicklungsl\u00e4nder,osteuropa,ostblock,qualifiziert,unterst\u00fctzung,spenden,schulung,experte,expertin,pensionierte,pension\u00e4re,fachpersonen,spezialisten,ehrenamtlich,eins\u00e4tze,beratung,support,begleitung,einf\u00fchrung,training,offene,entwicklungseinsatz,beitrag,beitr\u00e4ge,b\u00e4cker,schreiner,konditor,technik,handwerker,hotelfachfrau,marketingspezialisten,erfahrung,austausch,arbeitspl\u00e4tze,armut,minderung,markt,abl\u00e4ufe,produktqualit\u00e4t,verbesserung,einsatzbeispiele,albanien,benin,bhutan,bolivien,ecuador,kambodscha,kolumbien,kosovo,laos,mazedonien,nepal,nicaragua,peru,tunesien,uganda,ukraine,articles,berichte,charity,publications,sponsorship","webmasterTools":{"miscellaneous":""},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#article","name":"Coordinators\u2019 seminar in Rabat, Morocco | Senior Expert Contact SEC","headline":"Coordinators&#8217; seminar in Rabat, Morocco","author":{"@id":"https:\/\/seniorexpertcontact.org\/en\/author\/sec-manager02\/#author"},"publisher":{"@id":"https:\/\/seniorexpertcontact.org\/en\/#organization"},"image":{"@type":"ImageObject","url":"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/Seminar_Marocco.jpeg","width":1200,"height":800},"datePublished":"2024-09-28T15:31:40+02:00","dateModified":"2024-12-11T10:37:52+01:00","inLanguage":"en-US","mainEntityOfPage":{"@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#webpage"},"isPartOf":{"@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#webpage"},"articleSection":"Articles, Berichte, Charity, Publications, Senior Expert Contact, Sponsorship, Optional, Optional"},{"@type":"BreadcrumbList","@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#breadcrumblist","itemListElement":[{"@type":"ListItem","@id":"https:\/\/seniorexpertcontact.org\/en\/#listItem","position":1,"name":"Home","item":"https:\/\/seniorexpertcontact.org\/en\/","nextItem":{"@type":"ListItem","@id":"https:\/\/seniorexpertcontact.org\/en\/category\/senior-expert-contact-en\/#listItem","name":"Senior Expert Contact"}},{"@type":"ListItem","@id":"https:\/\/seniorexpertcontact.org\/en\/category\/senior-expert-contact-en\/#listItem","position":2,"name":"Senior Expert Contact","item":"https:\/\/seniorexpertcontact.org\/en\/category\/senior-expert-contact-en\/","nextItem":{"@type":"ListItem","@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#listItem","name":"Coordinators&#8217; seminar in Rabat, Morocco"},"previousItem":{"@type":"ListItem","@id":"https:\/\/seniorexpertcontact.org\/en\/#listItem","name":"Home"}},{"@type":"ListItem","@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#listItem","position":3,"name":"Coordinators&#8217; seminar in Rabat, Morocco","previousItem":{"@type":"ListItem","@id":"https:\/\/seniorexpertcontact.org\/en\/category\/senior-expert-contact-en\/#listItem","name":"Senior Expert Contact"}}]},{"@type":"Organization","@id":"https:\/\/seniorexpertcontact.org\/en\/#organization","name":"Senior Expert Contact Switzerland SEC","description":"POTENTIAL MEETS EXPERIENCE","url":"https:\/\/seniorexpertcontact.org\/en\/","telephone":"+41444541717","logo":{"@type":"ImageObject","url":"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SC_Logo_neu_SEC_web-900px-mitRand.jpg","@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#organizationLogo","width":900,"height":306,"caption":"Logo Senior Expert Contact Switzerland"},"image":{"@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#organizationLogo"}},{"@type":"Person","@id":"https:\/\/seniorexpertcontact.org\/en\/author\/sec-manager02\/#author","url":"https:\/\/seniorexpertcontact.org\/en\/author\/sec-manager02\/","name":"Esther Gasser"},{"@type":"WebPage","@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#webpage","url":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/","name":"Coordinators\u2019 seminar in Rabat, Morocco | Senior Expert Contact SEC","description":"A little corner of France in the Bolivian town of Santa Cruz de la Sierra: the bakery \"Panaderia Artesanal Bon Pain\" takes its customers on a journey to Paris with every bite - except that the quality of the croissants and pains au chocolat was variable and not up to French standards each and every day. To change that, the company asked Senior Expert Contact (SEC) for support. Together with a Zurich baker, they improved the recipes and adapted the production process. Last spring, SEC asked Peter Zimmermann to advise a bakery in Bolivia. The \"Panaderia Artesanal Bon Pain\" specialises in French products such as croissants, pain au chocolat and baguettes. Unfortunately, these treats did not taste the same every day. As a result, the sales figures were too low. The experienced SEC expert was very happy to finally be on site to support a client in a bakery again after a two-year break caused by Covid-19. During a three-week online preparation phase, Peter Zimmermann had the opportunity to familiarise himself with the bakery, the products, and the difficulties. Together with Huascar Cornejo, the managing director, he then set the goals for the on-site assignment: during his time in Santa Cruz, he would analyse and optimise the production process, revise recipes, and develop new recipes. High temperature and humidity made production difficult Once in Santa Cruz, our SEC expert got to know the team and together they set about analysing and improving the processes as well as testing and improving new and existing products and, above all, documenting their production. The cause of various problems of the Bon Pain team soon became clear: the high temperature and humidity in the bakery was causing the leavening agents in the dough to react even before baking. And the short pastry could not be shaped because it immediately became soft. The experienced baker knew the solution: from then on, the dough was processed and baked immediately; the shortcrust pastry was even put in the freezer before it was further processed in small portions. TThe client: The bakery \"Panaderia Artesanal Bon Pain\" was founded by the uncle of the current manager Huascar Cornejo. Unfortunately, business was not good, and he decided to close the bakery. Since Leslie Bavia, Huascar Cornejo's wife, had basic knowledge of the bakery trade and did not want the employees to be laid off, she took over the bakery without hesitation. Today, the couple runs the business with eight employees. Questions to SEC expert Peter Zimmermann How do you judge the results of the assignment in general? The task was to improve the quality and the processes. I tried to change many things. My ideas were not always implemented, and the business owner\/decision-maker was not always available either. The employees have limited competence. In the end, the client decides what he considers feasible and reasonable. He knows the situation on the ground and his possibilities. Which suggestions were implemented during the assignment? We changed the croissant recipe and adapted it to the business. Organisational changes were made on an ongoing basis. I created new recipes, adapted them and deepened the employees\u2018 knowledge of their production. What made the biggest impression on you during this assignment? The staff expressed interest, noted down recipes and engaged with suggestions for change. What surprised you or what did not work as expected? I would have liked to have had better contact with people in the company. Unlike in other assignments I have done, the client was not interested in private exchanges and joint activities in their free time. Fortunately, this is not always the case. Bolivia is a foreign country for me, and I also want to take something back from the culture during SEC assignments. Where did you reach your limits with this kind of counselling? hLanguage is always an obstacle. It simply takes longer to realise a concrete project. Showing the client and his staff that \"constant change\" is needed is a challenge. People find it difficult to decide to do something new. Did you continue to have contact with the client after the end of the assignment? With what kind of support? Since the end of the assignment, I still have contact with the client on a personal level. In other assignments it was different and often the professional exchange remained after the assignment. Of course, this can still change if concrete enquiries come in.","inLanguage":"en-US","isPartOf":{"@id":"https:\/\/seniorexpertcontact.org\/en\/#website"},"breadcrumb":{"@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#breadcrumblist"},"author":{"@id":"https:\/\/seniorexpertcontact.org\/en\/author\/sec-manager02\/#author"},"creator":{"@id":"https:\/\/seniorexpertcontact.org\/en\/author\/sec-manager02\/#author"},"image":{"@type":"ImageObject","url":"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/Seminar_Marocco.jpeg","@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#mainImage","width":1200,"height":800},"primaryImageOfPage":{"@id":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/#mainImage"},"datePublished":"2024-09-28T15:31:40+02:00","dateModified":"2024-12-11T10:37:52+01:00"},{"@type":"WebSite","@id":"https:\/\/seniorexpertcontact.org\/en\/#website","url":"https:\/\/seniorexpertcontact.org\/en\/","name":"Senior Expert Contact SEC","description":"POTENTIAL MEETS EXPERIENCE","inLanguage":"en-US","publisher":{"@id":"https:\/\/seniorexpertcontact.org\/en\/#organization"}}]},"og:locale":"en_US","og:site_name":"Senior Expert Contact SEC | POTENTIAL MEETS EXPERIENCE","og:type":"article","og:title":"Coordinators\u2019 seminar in Rabat, Morocco | Senior Expert Contact SEC","og:description":"A little corner of France in the Bolivian town of Santa Cruz de la Sierra: the bakery &quot;Panaderia Artesanal Bon Pain&quot; takes its customers on a journey to Paris with every bite - except that the quality of the croissants and pains au chocolat was variable and not up to French standards each and every day. To change that, the company asked Senior Expert Contact (SEC) for support. Together with a Zurich baker, they improved the recipes and adapted the production process. Last spring, SEC asked Peter Zimmermann to advise a bakery in Bolivia. The &quot;Panaderia Artesanal Bon Pain&quot; specialises in French products such as croissants, pain au chocolat and baguettes. Unfortunately, these treats did not taste the same every day. As a result, the sales figures were too low. The experienced SEC expert was very happy to finally be on site to support a client in a bakery again after a two-year break caused by Covid-19. During a three-week online preparation phase, Peter Zimmermann had the opportunity to familiarise himself with the bakery, the products, and the difficulties. Together with Huascar Cornejo, the managing director, he then set the goals for the on-site assignment: during his time in Santa Cruz, he would analyse and optimise the production process, revise recipes, and develop new recipes. High temperature and humidity made production difficult Once in Santa Cruz, our SEC expert got to know the team and together they set about analysing and improving the processes as well as testing and improving new and existing products and, above all, documenting their production. The cause of various problems of the Bon Pain team soon became clear: the high temperature and humidity in the bakery was causing the leavening agents in the dough to react even before baking. And the short pastry could not be shaped because it immediately became soft. The experienced baker knew the solution: from then on, the dough was processed and baked immediately; the shortcrust pastry was even put in the freezer before it was further processed in small portions. TThe client: The bakery &quot;Panaderia Artesanal Bon Pain&quot; was founded by the uncle of the current manager Huascar Cornejo. Unfortunately, business was not good, and he decided to close the bakery. Since Leslie Bavia, Huascar Cornejo's wife, had basic knowledge of the bakery trade and did not want the employees to be laid off, she took over the bakery without hesitation. Today, the couple runs the business with eight employees. Questions to SEC expert Peter Zimmermann How do you judge the results of the assignment in general? The task was to improve the quality and the processes. I tried to change many things. My ideas were not always implemented, and the business owner\/decision-maker was not always available either. The employees have limited competence. In the end, the client decides what he considers feasible and reasonable. He knows the situation on the ground and his possibilities. Which suggestions were implemented during the assignment? We changed the croissant recipe and adapted it to the business. Organisational changes were made on an ongoing basis. I created new recipes, adapted them and deepened the employees\u2018 knowledge of their production. What made the biggest impression on you during this assignment? The staff expressed interest, noted down recipes and engaged with suggestions for change. What surprised you or what did not work as expected? I would have liked to have had better contact with people in the company. Unlike in other assignments I have done, the client was not interested in private exchanges and joint activities in their free time. Fortunately, this is not always the case. Bolivia is a foreign country for me, and I also want to take something back from the culture during SEC assignments. Where did you reach your limits with this kind of counselling? hLanguage is always an obstacle. It simply takes longer to realise a concrete project. Showing the client and his staff that &quot;constant change&quot; is needed is a challenge. People find it difficult to decide to do something new. Did you continue to have contact with the client after the end of the assignment? With what kind of support? Since the end of the assignment, I still have contact with the client on a personal level. In other assignments it was different and often the professional exchange remained after the assignment. Of course, this can still change if concrete enquiries come in.","og:url":"https:\/\/seniorexpertcontact.org\/en\/coordinators-seminar-in-rabat-morocco\/","og:image":"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SC_Logo_neu_SEC_web-900px-mitRand.jpg","og:image:secure_url":"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SC_Logo_neu_SEC_web-900px-mitRand.jpg","og:image:width":900,"og:image:height":306,"article:published_time":"2024-09-28T13:31:40+00:00","article:modified_time":"2024-12-11T09:37:52+00:00","twitter:card":"summary","twitter:title":"Coordinators\u2019 seminar in Rabat, Morocco | Senior Expert Contact SEC","twitter:description":"A little corner of France in the Bolivian town of Santa Cruz de la Sierra: the bakery &quot;Panaderia Artesanal Bon Pain&quot; takes its customers on a journey to Paris with every bite - except that the quality of the croissants and pains au chocolat was variable and not up to French standards each and every day. To change that, the company asked Senior Expert Contact (SEC) for support. Together with a Zurich baker, they improved the recipes and adapted the production process. Last spring, SEC asked Peter Zimmermann to advise a bakery in Bolivia. The &quot;Panaderia Artesanal Bon Pain&quot; specialises in French products such as croissants, pain au chocolat and baguettes. Unfortunately, these treats did not taste the same every day. As a result, the sales figures were too low. The experienced SEC expert was very happy to finally be on site to support a client in a bakery again after a two-year break caused by Covid-19. During a three-week online preparation phase, Peter Zimmermann had the opportunity to familiarise himself with the bakery, the products, and the difficulties. Together with Huascar Cornejo, the managing director, he then set the goals for the on-site assignment: during his time in Santa Cruz, he would analyse and optimise the production process, revise recipes, and develop new recipes. High temperature and humidity made production difficult Once in Santa Cruz, our SEC expert got to know the team and together they set about analysing and improving the processes as well as testing and improving new and existing products and, above all, documenting their production. The cause of various problems of the Bon Pain team soon became clear: the high temperature and humidity in the bakery was causing the leavening agents in the dough to react even before baking. And the short pastry could not be shaped because it immediately became soft. The experienced baker knew the solution: from then on, the dough was processed and baked immediately; the shortcrust pastry was even put in the freezer before it was further processed in small portions. TThe client: The bakery &quot;Panaderia Artesanal Bon Pain&quot; was founded by the uncle of the current manager Huascar Cornejo. Unfortunately, business was not good, and he decided to close the bakery. Since Leslie Bavia, Huascar Cornejo's wife, had basic knowledge of the bakery trade and did not want the employees to be laid off, she took over the bakery without hesitation. Today, the couple runs the business with eight employees. Questions to SEC expert Peter Zimmermann How do you judge the results of the assignment in general? The task was to improve the quality and the processes. I tried to change many things. My ideas were not always implemented, and the business owner\/decision-maker was not always available either. The employees have limited competence. In the end, the client decides what he considers feasible and reasonable. He knows the situation on the ground and his possibilities. Which suggestions were implemented during the assignment? We changed the croissant recipe and adapted it to the business. Organisational changes were made on an ongoing basis. I created new recipes, adapted them and deepened the employees\u2018 knowledge of their production. What made the biggest impression on you during this assignment? The staff expressed interest, noted down recipes and engaged with suggestions for change. What surprised you or what did not work as expected? I would have liked to have had better contact with people in the company. Unlike in other assignments I have done, the client was not interested in private exchanges and joint activities in their free time. Fortunately, this is not always the case. Bolivia is a foreign country for me, and I also want to take something back from the culture during SEC assignments. Where did you reach your limits with this kind of counselling? hLanguage is always an obstacle. It simply takes longer to realise a concrete project. Showing the client and his staff that &quot;constant change&quot; is needed is a challenge. People find it difficult to decide to do something new. Did you continue to have contact with the client after the end of the assignment? With what kind of support? Since the end of the assignment, I still have contact with the client on a personal level. In other assignments it was different and often the professional exchange remained after the assignment. Of course, this can still change if concrete enquiries come in.","twitter:image":"https:\/\/seniorexpertcontact.org\/wp-content\/uploads\/SC_Logo_neu_SEC_web-900px-mitRand.jpg"},"aioseo_meta_data":{"post_id":"18680","title":null,"description":"A little corner of France in the Bolivian town of Santa Cruz de la Sierra: the bakery \"Panaderia Artesanal Bon Pain\" takes its customers on a journey to Paris with every bite - except that the quality of the croissants and pains au chocolat was variable and not up to French standards each and every day. To change that, the company asked Senior Expert Contact (SEC) for support. Together with a Zurich baker, they improved the recipes and adapted the production process. Last spring, SEC asked Peter Zimmermann to advise a bakery in Bolivia. The \"Panaderia Artesanal Bon Pain\" specialises in French products such as croissants, pain au chocolat and baguettes. Unfortunately, these treats did not taste the same every day. As a result, the sales figures were too low. The experienced SEC expert was very happy to finally be on site to support a client in a bakery again after a two-year break caused by Covid-19. During a three-week online preparation phase, Peter Zimmermann had the opportunity to familiarise himself with the bakery, the products, and the difficulties. Together with Huascar Cornejo, the managing director, he then set the goals for the on-site assignment: during his time in Santa Cruz, he would analyse and optimise the production process, revise recipes, and develop new recipes. High temperature and humidity made production difficult Once in Santa Cruz, our SEC expert got to know the team and together they set about analysing and improving the processes as well as testing and improving new and existing products and, above all, documenting their production. The cause of various problems of the Bon Pain team soon became clear: the high temperature and humidity in the bakery was causing the leavening agents in the dough to react even before baking. And the short pastry could not be shaped because it immediately became soft. The experienced baker knew the solution: from then on, the dough was processed and baked immediately; the shortcrust pastry was even put in the freezer before it was further processed in small portions. TThe client: The bakery \"Panaderia Artesanal Bon Pain\" was founded by the uncle of the current manager Huascar Cornejo. Unfortunately, business was not good, and he decided to close the bakery. Since Leslie Bavia, Huascar Cornejo's wife, had basic knowledge of the bakery trade and did not want the employees to be laid off, she took over the bakery without hesitation. Today, the couple runs the business with eight employees. Questions to SEC expert Peter Zimmermann How do you judge the results of the assignment in general? The task was to improve the quality and the processes. I tried to change many things. My ideas were not always implemented, and the business owner\/decision-maker was not always available either. The employees have limited competence. In the end, the client decides what he considers feasible and reasonable. He knows the situation on the ground and his possibilities. Which suggestions were implemented during the assignment? We changed the croissant recipe and adapted it to the business. Organisational changes were made on an ongoing basis. I created new recipes, adapted them and deepened the employees\u2018 knowledge of their production. What made the biggest impression on you during this assignment? The staff expressed interest, noted down recipes and engaged with suggestions for change. What surprised you or what did not work as expected? I would have liked to have had better contact with people in the company. Unlike in other assignments I have done, the client was not interested in private exchanges and joint activities in their free time. Fortunately, this is not always the case. Bolivia is a foreign country for me, and I also want to take something back from the culture during SEC assignments. Where did you reach your limits with this kind of counselling? hLanguage is always an obstacle. It simply takes longer to realise a concrete project. Showing the client and his staff that \"constant change\" is needed is a challenge. People find it difficult to decide to do something new. Did you continue to have contact with the client after the end of the assignment? With what kind of support? Since the end of the assignment, I still have contact with the client on a personal level. In other assignments it was different and often the professional exchange remained after the assignment. Of course, this can still change if concrete enquiries come in.","keywords":[{"label":"SEC","value":"SEC"},{"label":"Senior Expert Contact","value":"Senior Expert Contact"},{"label":"Schweiz","value":"Schweiz"},{"label":"Fachwissen","value":"Fachwissen"},{"label":"Fachleute","value":"Fachleute"},{"label":"freiwillig","value":"freiwillig"},{"label":"F\u00f6rderung","value":"F\u00f6rderung"},{"label":"f\u00f6rdern","value":"f\u00f6rdern"},{"label":"Unternehmen","value":"Unternehmen"},{"label":"kleine","value":"kleine"},{"label":"mittlere","value":"mittlere"},{"label":"Betriebe","value":"Betriebe"},{"label":"Institutionen","value":"Institutionen"},{"label":"Entwicklung","value":"Entwicklung"},{"label":"Entwicklungsl\u00e4nder","value":"Entwicklungsl\u00e4nder"},{"label":"Osteuropa","value":"Osteuropa"},{"label":"Ostblock","value":"Ostblock"},{"label":"Fachleute","value":"Fachleute"},{"label":"qualifiziert","value":"qualifiziert"},{"label":"Unterst\u00fctzung","value":"Unterst\u00fctzung"},{"label":"Spenden","value":"Spenden"},{"label":"Schulung","value":"Schulung"},{"label":"Experte","value":"Experte"},{"label":"Expertin","value":"Expertin"},{"label":"Pensionierte","value":"Pensionierte"},{"label":"Pension\u00e4re","value":"Pension\u00e4re"},{"label":"Fachpersonen","value":"Fachpersonen"},{"label":"Spezialisten","value":"Spezialisten"},{"label":"ehrenamtlich","value":"ehrenamtlich"},{"label":"Entwicklung","value":"Entwicklung"},{"label":"Eins\u00e4tze","value":"Eins\u00e4tze"},{"label":"Beratung","value":"Beratung"},{"label":"Support","value":"Support"},{"label":"Begleitung","value":"Begleitung"},{"label":"Einf\u00fchrung","value":"Einf\u00fchrung"},{"label":"Training","value":"Training"},{"label":"Spenden","value":"Spenden"},{"label":"offene","value":"offene"},{"label":"Entwicklungseinsatz","value":"Entwicklungseinsatz"},{"label":"Beitrag","value":"Beitrag"},{"label":"Beitr\u00e4ge","value":"Beitr\u00e4ge"},{"label":"B\u00e4cker","value":"B\u00e4cker"},{"label":"Schreiner","value":"Schreiner"},{"label":"Konditor","value":"Konditor"},{"label":"Technik","value":"Technik"},{"label":"Handwerker","value":"Handwerker"},{"label":"Hotelfachfrau","value":"Hotelfachfrau"},{"label":"Marketingspezialisten","value":"Marketingspezialisten"},{"label":"Erfahrung","value":"Erfahrung"},{"label":"Austausch","value":"Austausch"},{"label":"Arbeitspl\u00e4tze","value":"Arbeitspl\u00e4tze"},{"label":"Armut","value":"Armut"},{"label":"Minderung","value":"Minderung"},{"label":"Markt","value":"Markt"},{"label":"Abl\u00e4ufe","value":"Abl\u00e4ufe"},{"label":"Produktqualit\u00e4t","value":"Produktqualit\u00e4t"},{"label":"Verbesserung","value":"Verbesserung"},{"label":"Einsatzbeispiele","value":"Einsatzbeispiele"},{"label":"Albanien","value":"Albanien"},{"label":"Benin","value":"Benin"},{"label":"Bhutan","value":"Bhutan"},{"label":"Bolivien","value":"Bolivien"},{"label":"Ecuador","value":"Ecuador"},{"label":"Kambodscha","value":"Kambodscha"},{"label":"Kolumbien","value":"Kolumbien"},{"label":"Kosovo","value":"Kosovo"},{"label":"Laos","value":"Laos"},{"label":"Mazedonien","value":"Mazedonien"},{"label":"Nepal","value":"Nepal"},{"label":"Nicaragua","value":"Nicaragua"},{"label":"Peru","value":"Peru"},{"label":"Tunesien","value":"Tunesien"},{"label":"Uganda","value":"Uganda"},{"label":"Ukraine","value":"Ukraine"}],"keyphrases":{"focus":{"keyphrase":"","score":0,"analysis":{"keyphraseInTitle":{"score":0,"maxScore":9,"error":1}}},"additional":[]},"primary_term":null,"canonical_url":null,"og_title":null,"og_description":null,"og_object_type":"default","og_image_type":"default","og_image_url":null,"og_image_width":null,"og_image_height":null,"og_image_custom_url":null,"og_image_custom_fields":null,"og_video":"","og_custom_url":null,"og_article_section":null,"og_article_tags":null,"twitter_use_og":false,"twitter_card":"default","twitter_image_type":"default","twitter_image_url":null,"twitter_image_custom_url":null,"twitter_image_custom_fields":null,"twitter_title":null,"twitter_description":null,"schema":{"blockGraphs":[],"customGraphs":[],"default":{"data":{"Article":[],"Course":[],"Dataset":[],"FAQPage":[],"Movie":[],"Person":[],"Product":[],"ProductReview":[],"Car":[],"Recipe":[],"Service":[],"SoftwareApplication":[],"WebPage":[]},"graphName":"Article","isEnabled":true},"graphs":[]},"schema_type":"default","schema_type_options":"{\"article\":{\"articleType\":\"BlogPosting\"},\"course\":{\"name\":\"\",\"description\":\"\",\"provider\":\"\"},\"faq\":{\"pages\":[]},\"product\":{\"reviews\":[]},\"recipe\":{\"ingredients\":[],\"instructions\":[],\"keywords\":[]},\"software\":{\"reviews\":[],\"operatingSystems\":[]},\"webPage\":{\"webPageType\":\"WebPage\"}}","pillar_content":false,"robots_default":true,"robots_noindex":false,"robots_noarchive":false,"robots_nosnippet":false,"robots_nofollow":false,"robots_noimageindex":false,"robots_noodp":false,"robots_notranslate":false,"robots_max_snippet":"-1","robots_max_videopreview":"-1","robots_max_imagepreview":"large","priority":null,"frequency":"default","local_seo":null,"breadcrumb_settings":null,"limit_modified_date":false,"ai":null,"created":"2024-10-30 15:00:52","updated":"2024-12-11 09:50:26","seo_analyzer_scan_date":null},"_links":{"self":[{"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/posts\/18680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/comments?post=18680"}],"version-history":[{"count":0,"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/posts\/18680\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/media\/18682"}],"wp:attachment":[{"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/media?parent=18680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/categories?post=18680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seniorexpertcontact.org\/en\/wp-json\/wp\/v2\/tags?post=18680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}