Louis Lam had long had dreams of becoming an interior designer, but an unfortunate and difficult family background led him to reside in the Hong Kong Student Aid Society youth hostel since he was just eight years old. Recently, he was able to move out on his own, and to pursue his dreams, he enrolled in a higher diploma for interior design at the Vocational Training Council.

r é n had first met Louis more than two years ago whilst he was still staying at the hostel, and early on our founder Jo Soo Tang managed to secure an internship for him at an architectural firm. Louis looks back on the experience fondly. “I previously did an internship at a design firm through r é n where I learned a lot,” he tells me. “Even now with my studies I’m able to use what I learned during that time.”

To further support his dreams of becoming an interior designer and being able to stand on his own two feet, r é n recently found a placement for Louis in Soho’s neighbourhood favourite pastry shop, Patisserie Millefeuille, where chef-owner Lionel Bodros and co-owner Polly Tang are providing him with not just great work experience, but also valuable life lessons.

“I’ve worked here for a couple of months now, and I come in on Saturdays for a few hours each week,” Louis explains. “It’s been great so far, and the workload isn’t too heavy. I used to have another part-time job on top of Patisserie Millefeuille, and it was a little hectic then, so I decided not to continue with that and focus on here.

“On a day-to-day basis, I’ll help with packing cookies and pastries, and I’ll also help serve customers who dine in. The job allows me to stay engaged and also make a bit of money to support myself. Even though I’m studying at VTC from Monday to Friday, I don’t find it too stressful or tiring. I have a very positive relationship with both chef Lionel and Polly, and it’s been very smooth. The cakes and cookies here are so good!”

A testament to Louis’ efforts, chef Lionel is also very happy with his performance, telling us that it’s been great to have an extra pair of hands in the shop. “He’s been doing a good job. I always tell him it’s OK to take his time, but I make sure everything he does is done to the best of his ability. It’s just Polly and I here, so having Louis as well is very helpful with a pair of extra hands, especially during busy times like Christmas. Polly and I have discussed working with non-profits and charities before on initiatives like these. For me, it’s not always about just making money. If we’re able to help, then we try our best.”

For those who are also thinking about getting into the F&B industry, Chef Lionel, who has over 30 years of experience and includes the Mandarin Oriental and Robuchon on his CV, offers his advice: “In this industry, you need to have passion. If you don’t have that, you cannot succeed, because it’s a lot of hard work. You work on weekends, on holidays and festivals, and you wake up early and sleep late. But if you have passion and focus, you will be able to do it.”