Between vocation and second chance: working in the sheltered workshop

By Christian Block, Lex Kleren Switch to German for original article

For many people with disabilities, a sheltered workshop is the perfect workplace. Here they find work and recognition - things that the regular labour market often does not offer. This is also the case for Julien Gouttin and David Mira, who are able to pursue their passion for cooking professionally here - even though their life stories are fundamentally different.

Mid-July in Wiltz. It's a sunny day. The staff at the Eis Kichen restaurant are still setting up the terrace on this Friday morning. Inside, the tables are already neatly laid out with cloth napkins and spotless cutlery.

Meanwhile, the chefs are preparing everything for lunch. On the menu this week are pulled pork burgers, rocket salad with tomatoes and pine nuts and a hearty pasta dish. Everything is prepared à la minute, as it should be, and served in a modern way.

What guests of the restaurant may not realise at first glance: Eis Kichen is also a sheltered workshop. It is the cooperations cooperative that runs the restaurant, formerly known as Prabbeli.

We meet Julien Gouttin in the squat kitchen. Not for the first time. A few weeks earlier, we had a preliminary meeting at the Journal editorial office to get to know each other and discuss the aim and process of the recording for the work inclusion podcast 1 cm.

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