JOBBer Growth Journal | The Power of Repetition and Resilience
How much can a few months change a special-needs student’s life?
Chen Jingyu, Teng Xiongzhen, and Shi Yunyun—three students with special needs from JOBB’s first cohort—have proven that with just four months of dedicated training, it’s possible to go from zero experience to mastering a brand-new skill. Hard work, perseverance, and resilience can overcome congenital challenges.
On March 22, after months of systematic training, 9 pastry specialization courses, and over 60 hours of simulated practice, these students took the entry-level pastry chef certification exam. More than just a skills test, it marked a meaningful milestone in JOBB’s first round of teaching achievements.
🎉 A Surprise from Jingyu
He used to struggle with scoring baguette dough, but now he can hold the blade steady and slice cleanly with confidence.
From being confused about decimal-based measurements to earning his entry-level pastry certificate, Jingyu’s progress is built on small, consistent efforts. His notebook is filled with recipes, and his home kitchen bears witness to countless practice sessions.
Leading up to the exam, Jingyu never slacked off. He practiced various products at home, reviewing and refining his technique to ensure muscle memory was in place. He takes pride in every creation and always shares his baked goods with family and friends.
Preparing for the pastry certification while also doing an internship isn’t easy for any student—let alone one with special needs. But Jingyu remained optimistic.
“I’ve been studying every day and getting over 80 on the theory practice tests,” he shared confidently. “I believe if I work hard enough, I’ll definitely pass!”
💪 The Process Matters More Than the Result
The other two students, Xiongzhen and Yunyun, passed the theory portion but fell short in the practical exam and didn’t receive certificates this time. Still, their results should not overshadow their efforts. For students with special needs, having the courage to show up and give it their all is already a victory.
Yunyun, who has both Down syndrome and autism, faced more complex challenges, but showed exceptional determination.
She never rushed through any step—slow and steady, treating each action with great care. For example, she would never pour the egg mixture in all at once if the recipe called for a gradual mix.
When shaping baguettes, the students repeatedly chanted, “Thick in the middle, thin at the ends.” They practiced over a hundred times—kneading, shaping, and starting over—until they finally got the technique down.
Xiongzhen, usually quiet and reserved, turned out to be the most meticulous among the three. He’s a diligent learner, quick to correct mistakes, and often produced the best-looking final products.
While he didn’t express much verbally, his commitment was written in every loaf he made—memorizing steps, calculating ratios, refining skills.
Because JOBB adheres to the high standards of French-style baking—more advanced than typical entry-level requirements—their day-to-day practice gave them an edge when switching to Chinese-style baked goods for the exam.
In the JOBB baking classroom, students with special needs are encouraged to learn at their own pace. The focus isn’t on speed or quantity, but precision and mastery. This is where truly personalized learning meets equal treatment for all.
From fall 2024 to spring 2025, as the curtain closes on the first round of JOBB training and the pastry exam is complete, three students prepare to graduate—not just with new skills, but with the courage to overcome self-doubt.
Beyond the doors of the baking classroom lies a broader future.
JOBB is not the end—it’s the beginning.
Let’s Jobb the future!