Birdhouse: a pathway towards a diploma and a brighter future

The school year has begun for the 15 apprentices at Birdhouse, our professional integration restaurant in Geneva for young people who have dropped out of school. On this occasion, we invite you to take a closer look at the daily work of the trainers who enthusiastically welcome the new arrivals. 

Meet Steeve, the social coach; Vanessa, Birdhouse director; Massimo, the head chef; and Julie, the service manager. 

At Birdhouse, support goes beyond learning the technical aspects of the job. For Steeve, the social coach, creating a connection is the first step: “Every young person arrives with their own story, sometimes a heavy one. I try to understand what they are going through, without judgment. My role is primarily to support the apprentices in their professional and personal development. I try to provide a framework where they can grow, learn, and most importantly, regain confidence. With the new arrivals, I pay particular attention to their welcome and integration, so they can quickly find their place in this new environment.” 

Both in the restaurant and in daily life, challenges are numerous. Steeve’s presence is a real added value for the apprentices, as he helps them overcome obstacles and focus on their training: “Sometimes, a simple conversation is enough to ease tension. And if necessary, I collaborate with other professionals – psychologists, social workers – to provide appropriate support.” 

When recruiting new apprentices, the team does not look for perfect profiles but primarily for motivated young people ready to commit: “We are looking above all for motivation and the desire to move forward. Birdhouse is not only a place of training but also of rebuilding, we welcome those for whom this environment can truly serve as a springboard,” Steeve emphasises. 

For Vanessa, Birdhouse director, the start of the school year is a mix of excitement and expectations. “I am thrilled to welcome the new apprentices and observe the interactions between them and the more experienced apprentices: seeing the latter share their knowledge and guide the newcomers and noting how some have gained confidence. There are also expectations, as the rules are set from the outset, aiming for the apprentices to adapt to the framework so their learning is effective.” 

Her advice for the newcomers is clear: “Do not hesitate to confide in Steeve, who provides invaluable help with any problems they may encounter, and persevere despite difficulties to achieve their personal goals.” 

In the kitchen, Head Chef Massimo ensures a gradual and supportive integration of the new apprentices so they can absorb Birdhouse’s values and work methods. He also answers their questions, reassures them, and establishes a clear framework from the start: “We are here to help them progress. We try to create a supportive environment, balancing professional rigor with team spirit. We also ensure they participate in production quickly so that they feel useful and integrated.” 

Finally, Julie, the service manager, welcomes the service apprentices with an initial tour of the restaurant. She introduces them to colleagues, the behind-the-scenes, and the organisation of the restaurant, so they can quickly feel comfortable in their new work environment: “We emphasise the quality of customer service, politeness, discretion, and efficiency, as these are the foundations of good service. We also convey the importance of teamwork and communication, essential for a successful service. Finally, we encourage them to be curious and ask questions, because it is by learning every day that they will grow.”