The Official Launch of JOBB Phase II
The JOBB baking classroom has come alive once again, as steam rises from ovens and cookware, blending with the sounds of chatter, footsteps, and clinking utensils. The arrival of 12 new students has reignited the warmth and vibrancy of this space.
Students from diverse backgrounds have gathered at JOBB, embarking on a shared journey together.
🎓 Student Composition
For the students from Kashgar, Xinjiang, this marks their first time leaving home to venture across the vast expanse of China, beginning a life of independence and study far from familiar surroundings. As a continuation of the Skills-Based Xinjiang Empowerment Model, this second phase welcomes 7 students from Zepu County Technical School.
For students from the Pudong Special Education School, this is also their first time stepping out of a familiar environment, away from well-known teachers and classmates, to learn an entirely new skill.
For Miao Yuqi, who lives with Tourette’s Syndrome, joining JOBB represents a courageous step toward overcoming personal challenges.
This diverse group makes JOBB a platform of inclusion and understanding, subtly fostering empathy and mutual respect among students from all walks of life.
🛠️ Training Framework
Phase II continues the comprehensive system established in the first round, comprising:
4 months of intensive baking training
3 months of off-site internships
The program focuses on professional, high-quality French baking techniques, balancing theory with hands-on practice. The curriculum also includes masterclasses, specialized Western pastry chef training, and immersive practice through sales at the JOBB Café’s Bread Corner.
The goal is to provide students with a solid foundation in both theory and practical skills, while preparing them for every stage of bakery operations—from back-of-house production to front-of-house sales—helping them grow into versatile professionals.
Meanwhile, students from Phase I continue their development in parallel. Two students from Ganlin Vocational Technical School, Chen Jingyu and Shi Wenyun, now assist with sales at the JOBB Café Bread Corner during lunchtime, gaining valuable experience in customer service and communication.
📅 First Day Highlights
On the first day, the students arrived before 8 a.m., eager to begin their new journey.
The day started with getting to know each other through friendly nicknames—soon, the classroom was filled with laughter from students affectionately calling out to Xiao Xu, Xiao Ma, Naibi, Xiao Ai, Kezimu, and Xiao Yao.
Under the guidance of professional instructors, the students gradually learned to identify baking equipment and became familiar with essential ingredients—understanding wheat structure, distinguishing between types of French flour, and learning which flour is best for baguettes and which for ciabatta.
They soon realized that the world of French baking was quite different from the cooking traditions they knew.
🎉 A Surprise Visit from a Former Student
On the second day, a special surprise visitor arrived at the JOBB classroom—Tursonayi, a student from the first phase who hails from Zepu County, Kashgar.
She is currently interning with the AMAM LONBAKERY TOWN store in Xintiandi, Shanghai. Without informing the teachers beforehand, she said, “I just missed everyone and the days I spent at JOBB, so I came back for a visit.”
When asked about her internship, she shared that she was adapting well, working on various pastries she had practiced during her training at JOBB:
Brioche
Sea salt rolls
Croissants
Pretzels
She also occasionally participated in decorating tasks, giving her exposure to new techniques.
After gaining practical experience both at JOBB and during her internship, Tursonayi has become a capable young baker, even confident enough to teach others how to make baguettes.
As for her future, she remains uncertain—whether to return home to be closer to family or stay in Shanghai to continue pursuing her passion for baking. However, her time at JOBB has opened her eyes to entirely new career possibilities.
💬 Words of Encouragement from the Director
During the opening day meeting, Director Wang Jiajia reiterated the dual meaning of public welfare: cherishing and caring.
She told the second-phase students:
"I hope you’ll cherish every grain of flour, every piece of butter, every drop of oil, salt, sauce, and vinegar, and every tool and piece of equipment—because all of them are made possible by the compassion and support of people from all walks of life. I also hope you’ll support and care for your classmates, and treasure this unique time at JOBB as a special chapter of your life."