Awen and Thomas, two perspectives at The Birdhouse

Supporting young people in vulnerable situations is at the heart of our mission. This is why, in 2019, we founded The Birdhouse restaurant to support young people, helping them rebuild their confidence and achieve lasting social integration. 

In Geneva, The Birdhouse is much more than just a restaurant. It is a place where young people train for careers in the hospitality industry through recognised and certified apprenticeships, while also receiving personalised support to help them build their future. 

Awen’s journey, a cooking apprentice, is a powerful example: discover the experience of this young apprentice and his trainer. 

A springboard to the future 

Awen joined The Birdhouse team in 2024, after an immersive internship, in a period of uncertainty:

 “I discovered The Birdhouse while looking for a cooking internship, at a time when I had nothing, when I wasn’t going to school.” 

The beginnings were a bit difficult for Awen, as he is naturally reserved. But gradually, he managed to fit in and gain self-confidence within the restaurant. This sense of balance was built thanks to his trainer, Thomas, as well as the positive and supportive team atmosphere. “Every apprentice is guided by a lead trainer, who is available to answer all our questions and support us every day,” he explains. 

Today, Awen emphasises the importance of this collective spirit: “We are a close-knit team. Trainers and apprentices are here to help each other.” 

For Thomas, the bond with the apprentices is at the heart of his job: 

“If I do this job, it’s for the human connection. I like supporting them, bringing them something and they bring me something too. They are 20 years younger than me; they have a different perspective on life.” 

Although Thomas enjoys cooking for its creativity: “I love being creative, I love developing dishes”, it is not what motivates him most. “I need to feel that I matter, that I’m contributing to making society better. That’s the social aspect. Of course.” 

This reciprocity perfectly reflects the dual mission of The Birdhouse: serving customers while supporting apprentices in their personal and professional development. Learning also happens through hands-on experiences: “Sometimes I take them mushroom picking, and we use what we find to prepare meals for the restaurant,” says the trainer. 

Indeed, The Birdhouse places great importance on using local products and regularly organises external visits so apprentices can deepen their knowledge and discover other aspects of the profession. For Awen, this program represents much more than technical training: “Being able to show my parents what I do, so they can be proud of me.” 

Like the other apprentices at The Birdhouse, he is encouraged to gradually build his professional project. Thanks to personalised support from the social coach and a structured, caring environment, they manage to overcome challenges and focus on their path. 

Awen is already looking ahead: becoming a chef on cruise ships, “travel everywhere and cook everything,” he says. 

At The Birdhouse, these dreams are nurtured. Many apprentices come from difficult backgrounds, but here they find the opportunity to build their future step by step. 

Gastronomy thus becomes a tool for social integration. Meals that nourish not only customers, but also life paths.