If she could, baker and trainer Chye Hui Fun would never let her apprentices leave her side.
The pastry chef at Metta Cafe works with those with special needs, preparing these young adults with not just technical but life skills that would make them employable to other companies.
“Actually for every student that goes out (to work), it’s hard for me to let go. I’ll constantly worry if they are able to adapt. After all, we will not be so hard on them here,” shared the 42-year-old.
With Metta Cafe since its inception, Hui Fun has seen countless graduates from Metta School pass through the gates.
The cafe was established in 2014 to provide F&B vocational training for graduates from Metta’s special-education school who have mild intellectual disabilities and/or autism.
There, Hui Fun teaches students basic skills, from mixing flour and weighing dough, to more complex tasks such as churning out pie cups.
It’s a job that poses some level of difficulty for her young apprentices, not least because of the limitations they face, including sensory sensitivity and social skills.
Meet Hui Fun: The Trainer Who Might Already Be Livin’ a Reality Show
Picture a super‑charged helper named Hui Fun. She’s got the guts to coach a bunch of teenagers, but she’s not packed in the special‑needs training curriculum. That’s where the fun (and occasionally bumpy) starts.
What’s Her Daily Dilemma?
- It’s All “Feelings, Feelings, Feelings.”
Hui Fun admits she can’t really read what these kids are thinking. “I wish I could just know what’s going on inside their heads,” she says, like a detective stuck without a super‑powered mind‑reader gadget.
- Feels Like a Hallway of Secrets.
These young charges are almost adults but still can’t fully grasp abstract social rules or the subtle dance that is “workplace dynamics”. It’s like trying to explain a smoothie recipe to someone who thinks “smoothie” means taking your glasses off.
- Need for Instant “Uh‑Same‑What?” Signs.
She’s constantly on the lookout to see if the kids are “on board” – are they really understanding what she says? Forget the German word for “planned”: it’s all about “maybe!”
Real‑Life Moment: Boy Arm‑and‑Tide Story
Take the scene where Hui Fun tries to discipline a reluctant youngster:
“When I first said, ‘Nope, that won’t work,’ the boy goes full‑on, grabs my arm tight as if it was a secret handshake. I had to step in at a mini‑yoga level: Okay, relax! And then, in a comedic flip, I had to admit, I’m already mad, so whoops stop. The arm lifters a sigh and finally let go. Mission accomplished but the drama was real.
It’s how you roll out a compliance kit when you’ve got to keep both the human vibe and the “big‑boss” vibe.
Why This Matters
When folks like Hui Fun spend time guiding teens, they’re not just teaching skills—they’re watching the whole spectrum of human connection unfold. The joy, the frustration, the learning moments. For her, every tiny victory is a bright spark in a not‑so‑obvious training setting.
Takeaway: Training is a Craft, Not a Code
With a sprinkle of patience, a dash of humor, and a whole lot of empathy, Hui Fun’s work reminds us: training people is an art. It doesn’t have a chalk‑board rulebook— it’s just about listening, giving that gentle “stop” when needed, and finding those moments when a kid just knows the words.
From Cafeteria Chaos to Coffee‑Break Confidence
In the bustle of a training kitchen, Hui Fun has learned that a few sharp‑eyed tantrums are just a seasoning – not a recipe for disaster. When a trainee can’t stick around in the café, I call it an “issue.” Otherwise, every rookie finds a task they can master.
Lesson 1: A Tantrum Is Just a Tasting Note
Not every flare‑up turns into a full‑blown crisis. If a student’s meltdowns happen only when they can’t complete a simple step, I simply re‑guide them. It’s like swapping a burnt toast for a fresh slice – a quick fix that keeps the mood light.
Lesson 2: Persistence Is the Secret Ingredient
“Hard work is where they shine,” Hui Fun says, pointing to the trainees who keep at tasks until they’re finished. No matter the hiccup, they keep pushing forward – a relentless staff that no recipe can resist.
The Two‑Way Street of Teaching
Even as the guide, Hui Fun believes in a mutual learning curve. She has to adapt, learn the quirks of each student, and build a rapport: “I’m dining with them, not just running the kitchen.”
Surprising Success Stories
Some “problematic” students, tagged by other schools, crumble until they step onto the café’s floor. Then they rise, slot in, and produce work that would make a seasoned chef nod in approval. Hui Fun’s takeaway: what seems impossible at first can turn out to be a recipe for success.
How I’ve Learned to Cook Success Into the Daily Grind
- Every complaint gets turned into a learning lesson.
- Hard work is rewarded with confidence.
- Open communication ensures every trainee feels heard.
- Even the toughest students can become shining stars.
So, next time you see a student fussy about a step, remember: beneath the brew lies a pantry of potential. With the right budget – or in this case, guidance – no task is impossible.
Hui Fun revealed that sometimes, it’s the softer skills that they needed to learn the most, especially when “the kids”, as she called them, leave the safe shelter that is Metta and step out into society to work.
Being able to “protect themselves” is one such skill, said Hui Fun. But what does she mean by that?
“Basically, they must know how to ask,” she explained.
“They may be shy at first, or be fearful of admitting that they don’t know something, and they’ll just say that they do… so I’ll tell my students, ‘If you’re scared, you can say I’m sorry, I’m not so sure, can you teach me?’
“I do get worried for them, that if they get scolded they’ll just say, ‘Yes, yes I know’ (when they actually don’t).”
Like a protective parent, the inclination would be to protect these young ones from the harsh realities of the world. But Hui Fun understands that wouldn’t be in their best interests.
“If possible, I would want to keep them here. But I know we can’t be selfish in keeping them around to protect them, because then it’ll be hard for them to interact with the outside world,” said Hui Fun.
“Of course, I hope that companies will hire them, although you really do need to have a bit of patience with them. But that’s my biggest hope.”
SUPPORT NEEDED
Hui Fun is thankful that companies have been supportive of the school’s endeavours, not just in hiring students from Metta, but in ensuring that orders continue at the bakery.
One way that companies can help is by installing vending machines that offer Metta Cafe’s cookies.
Said Hui Fun: “Singapore Pools is one of the first companies to install our vending machines (the other one is located at the Buddha Tooth Relic Temple). I hope more companies can also follow suit so that more people will be able to buy our products.
“They are the first to allow us the opportunity to introduce our goods to a wider audience and the response has also been great.”<img alt="" data-caption="One of Metta Cafe's vending machines, installed at Singapore Pools Building. PHOTO: AsiaOne” data-entity-type=”file” data-entity-uuid=”93b25316-7baf-4118-a1b0-fbf2098546d8″ src=”/sites/default/files/inline-images/vendingmachines.jpg”/>”A lot of people will say, ‘Ok, we’ll buy from you, since it’s a charity organisation’, but after they try our goodies, they’ll tell me, ‘Oh, it’s really delicious, I want to buy from you again!’
To Hui Fun, the feedback is a pat on the back and “a form of affirmation for my students that we can produce to such a standard”. She’s also heartened by the positive response to their cookies and cakes during festive periods like Christmas and Chinese New Year.
Some might worry about being swamped by work, but not Hui Fun. What stresses her out more is not having enough orders to keep her students occupied.
“Every morning when I wake up, even though I’ll be stressed about the amount of work ahead, there’s a feeling of achievement after every order is fulfilled. And you know it’s not just yourself that’s working hard, but also the kids and the people in the cafe.”
DOING WHAT SHE LOVES
Rather than kindness and empathy, Hui Fun pointed out that having patience is key in her job.
“A loving heart is something a lot of people would have, but patience… you have to spend time to understand them so that they can learn.”
And her patience appeared to have paid off, clearly apparent in how students still choose to work with her.
“Actually I think I’m quite tough on them and I’m the fiercest one in the cafe, but all of them still say, ‘I want to work with Fen jie (Sister Fun)’.”
25-year-old Cher Wei Jie is one of them. Said the apprentice, who’s been training under Hui Fun since 2016: “Hui Fun is good, she’s a good chef. I listen to her instructions because she taught me.”
Parents Love the Unexpected Skills Their Kids are Picking Up
It’s not every day that a parent has to reach for the manual just to describe “buttercream.” One mother laughed, “I’m so blown away—my daughter knows what buttercream is, while I’ve got no idea!” This glimpse into the classroom shows how far the students have come, and how their parents are thrilled.
The Secret Sauce: Loving What You Do
Hui Fun has nailed the sweet spot between doing what she loves and teaching the same joy to others. She shares this mantra with her trainees: “If you genuinely enjoy the work, you’ll naturally excel at it.” Even if the kids struggle to articulate that sentiment, when she asks, “Do you feel happy doing your task?” the answer is always a delighted “Yes.”
Policies on “Best” Students
- Never sing any one pupil as the absolute best.
- Instead, she declares them all as her “best students.”
Being an educator who values love over labels, Hui Fun keeps her focus on the collective growth that shines through every eager learner. The result? A classroom buzzing with enthusiasm, geared toward not just learning but living the craft they love.
