An avid supporter of our cause, chef Olivier Elzer has been a friend of r é n’s since our inception, and the latest development in our partnership is a new placement for Samuel Chan. With an intellectual disability and autism, Samuel lives in a charity hostel where he’s given all the care, attention and treatment he needs while receiving regular visits from his mother. Two years ago, he started his journey with Shine, a member of the VTC Group, where he was able to study and accumulate more vocational experience to help him along with his career. Eventually, through our longstanding partnership with the institute, r é n was able to refer Samuel to Chef Olivier, who soon found him a suitable position at Clarence.

On October 2, Samuel took on the role of assistant waiter at the French restaurant. “I’ve worked in Chinese restaurant chains like Tai Hing before, but it’s my first time in a French restaurant working with Western cuisine,” he tells us. “The experience has been great so far! At first, there were many things I couldn’t remember, but I’m improving quickly. I’ve been making better coffee, folding napkins well, and setting tables up correctly. My colleagues have been very supportive, and I really feel welcomed as part of the team. There’s high morale among us."

“The pay is also great and I’m really enjoying myself. Even when I finish work, I’ll look forward to my next day back. The environment is beautiful and comfortable, and their clientele is very different from what I was used to, which makes life easier. I’m also learning a lot of new things; recently I learned how to manage orders and receipts, which is something I’ve never done before.”

For now, Samuel has a one-year contract with Clarence, but despite only being at the restaurant for a month, he already hopes to extend his employment here. “I really hope the restaurant will renew my contract after this year passes,” he says. “One of my main goals now is to move out into my own flat and be able to afford the rent. I’ve been planning out my spending and finances, and that’s my ultimate aim.”

Aside from more financial stability and the chance to plan for his future, however, what’s most important is that this opportunity at Clarence from chef Olivier has given him a renewed sense of direction in his life and career, something r é n hopes to bring about for everyone we help. “I feel a sense of achievement here,” he says with a proud smile. “I’ve found my purpose.”

Given Samuel’s enthusiasm about his new job, it’s no surprise that chef Olivier has found him to be a wonderful addition to the team, and he’s already thinking about how Samuel can gain the most out of this experience.

“Samuel is very positive, and I really like his personality,” Chef Olivier tells us. “I think he brings a lot of joy to the team just by being who he is, and it’s very touching. He’s been here a couple of weeks now, and I don’t want to put too much pressure on him, but I want to give him value. I really want him to understand the challenges of working in this industry, and to tackle them successfully and learn. Many people in this industry now don’t understand that working hard can not only make you feel good when you achieve something, but you’re also adding a lot of value to your career, and it’s something you can utilise and capitalise on in the future. This is something I want to teach Samuel.”

Chef Olivier’s passion in helping the underprivileged and disadvantaged gain entry into the F&B industry is clear, and he hopes that through his work with r é n, others will also find inspiration and look to contribute in their own ways.

“I think work like this is very important for me and I’ll always take the time,” he says. “At the moment I run five restaurants, and I think I’m in a position now that gives me more freedom to do what I want. As a chef, I’ve taken a lot. I started cooking when I was 14, and I’ve taken a lot from the people around me like a sponge for the past 28 years. The truth is that now I want to give back, and one of my goals in the future is to open an academy for everyone working in F&B. That is my dream and my last masterpiece, but before that, why not do something for the community and try to help more people?

“When you take a lot, you have to give as well, and I’m happy that I’m in a period of my life where I’m comfortable enough to be able to do so. Working with Jo has been organic and natural, because she feels the same way. We’re not doing it because we want to look good; I really don’t care what other people think of me. We’re doing it because we genuinely believe in generosity and kindness. It all comes from the heart, and I hope more people in the industry will feel this way too.”