A New Year of the Horse, a New Journey — Baking as the Torch Lighting the Path of Growth JOBB Cohort IV Has Begun!
As the Year of the Horse begins and everything renews, the fourth cohort of the JOBB Vocational Empowerment Program has officially started.
Nine students, carrying the belief that learning a skill can lead to independence and self-reliance, and filled with anticipation for French baking and pastry making, have traveled from far and wide—from Kashgar in Xinjiang to Zhanjiang in Guangdong—to gather in Shanghai.
Though it is still the chilly transition from winter to spring, the JOBB baking classroom is already warm with energy. Lively discussions among students, the rumbling of mixers kneading dough, the soft chimes of proofing timers, and the aroma of freshly baked bread blend together to create a space full of vitality and hope.
Opening Day — Apprentices in Training, Future Craftspeople in the Making
With a mixture of excitement and nervousness, the students stepped into the JOBB baking classroom. They changed into their new uniforms—custom chef jackets, crisp white aprons, and structured chef hats.
Under the warm and encouraging gaze of guests, teachers, and family members, they completed an important “upgrade” of identity: beginning their journey as apprentices, and taking their first step toward becoming craftsmen.
On their very first day, the students tasted authentic French baked goods for the first time:
brownie bread, tomato focaccia, and the classic French pastry Saint-Honoré, among many others.
These savory and sweet creations, each with its own distinctive form and flavor, broke their previous assumptions about Western pastries and helped them imagine more vividly what they would soon learn to create.
“The amount of cream and butter is much greater than the bread I used to eat. The texture is very different and quite special.”
Students Taiyierjiang Abduremu (Xiao Ta), Kuerbanjiang Saipar (Xiao Jiang), and Zuher Abudula (Xiao Zuo) from Zepu County in Kashgar were particularly impressed by the delicate Saint-Honoré pastry:
“You can taste layers of crisp pastry. Inside there’s a kind of jam I’ve never had before—not too sweet.”
“I like the outer layer of the dessert. It’s sweet and shiny, almost like honey.”
Compared with French pastries, the students seemed even more drawn to French bread. Its simple and pure flavor stirred a sense of homesickness. When they tasted baguettes for the first time, the Xinjiang students exclaimed that it reminded them of naan from their hometown. Xiao Ta even said it tasted like his mother’s cooking.
JOBB Is More Than Just a Job
The JOBB public welfare baking program is part of the Ruifeng Vocational Empowerment Fund, jointly launched by the Shanghai Ruifeng Public Welfare Center and the Shanghai Soong Ching Ling Foundation.
With the support and dedication of many partners across society, the program has steadily developed in recent years. It has already helped dozens of participants from diverse backgrounds graduate and secure employment. Applications continue to grow each year, and for the fourth cohort, recruitment has expanded to include students from Guangdong.
At the opening ceremony, Ms. Li Peihong, Chair of the Fund Management Committee, said:
“Guided by Soong Ching Ling’s vision of ‘creating the future,’ JOBB hopes to use the power of public welfare and professional expertise to provide practical skills training, career guidance, and long-term support. Choosing to learn is choosing to change; mastering a skill is mastering the future.”
But JOBB is not only about jobs.
Alongside skill development, the program emphasizes holistic education and personal growth.
Solid craftsmanship provides professional confidence, but it is not the final destination of development. By nurturing character, social skills, and creativity, JOBB encourages students to discover their individual strengths and envision broader career paths in culinary arts, product development, management, and teaching.
Inclusive Skills, Education Without Barriers
Since its first cohort, JOBB has provided equal opportunities in baking training and internships for students with a wide range of conditions, including autism, Down syndrome, cerebral palsy, intellectual disabilities, and Tourette syndrome.
Through hands-on learning, the program helps participants build the confidence to interact with the world and communicate with others, while expanding their future employment possibilities.
In practice, we have learned that what society calls “special” often simply reflects a different way of engaging with the world. In fact, many of these students possess remarkable strengths—extraordinary memory, intense focus, and exceptional physical endurance. The key lies in building a bridge between two worlds and enabling a true two-way journey of understanding and opportunity.
A powerful example in Cohort IV is Qi Chenxiao.
Qi is a short-track speed skater who represented the Pudong Auxiliary School and won two gold medals and three silver medals for Team Shanghai at the 12th National Games for Persons with Disabilities and the 9th Special Olympics National Games in December 2025.
Her teachers say that when she is driven by interest, she shows extraordinary focus and perseverance—mastering movements quickly and with remarkable precision. From the skating rink to the bakery kitchen, the change of venue has not diminished her enthusiasm. From the very first day of class, she has brought the same dedication and positive attitude to learning the craft of baking.
The girl in red is Qi Chenxiao
Whether in competitive sports or in the production kitchen, the course of life does not change its rules or formulas because of any “special” label.
The experiences of JOBB students continue to prove that success does not come from lowering standards, but from finding new paths, strengthening endurance, sharpening judgment, gaining experience, and building trust.
To all students of Cohort IV:
May you master your craft,
Develop skills that empower your future,
And walk forward with confidence toward a bright and open path ahead.