Her chickens are back in the nest and this week they took the next step in spreading their wings to fly when the Purple Chicken cafe officially opened for business.

These young people have been practising their culinary and hospitality skills on family and friends to rave reviews in recent weeks before opening the door to paying customers.

The mood is buoyant - and busy.

In the kitchen, there is a quiet hum as industrious "chookies" get to work on the day's menu, dressed neatly in black t-shirts, hats and aprons - complete with the signature Purple Chicken emblem.

In fact, if you look closely around the vibrant cafe setting, a plethora of purple chickens can be spotted on tabletops, walls, artwork, food labels and, well, just about everywhere.

The Purple Chicken brand is truly taking flight.

The cafe, located in a specially renovated section of City Central Church in David Street, Albury, is proving to be a fertile training ground for some keen masterchefs and fledgling business owners.

It's the realisation of a project Jen began just under 12 months ago to support young people with a disability into meaningful employment.

"In hospitality you also find all the skills you need to live independently - that's why we chose it," Jen explains.

But anyone who spends even a moment with the Purple Chicken flock knows this vision splendid is something so much more than that.

Greg McDonald breezes through the door to collect the take-away coffees he's ordered.

His son Heath, "The Ledge", McDonald, 19, is proving a bit of a whizz on the coffee machine it seems.

The proud dad has watched Heath's confidence grow during his time in the cafe program and says he's found renewed purpose in life.

"He's out of bed, showered and ready to go at 7.30am," Greg laughs.

"He says, 'Move the car Dad, I want to get going'."

It's not the first time Jen has heard this feedback from delighted parents.

"Sometimes it's not even what they say - it's seeing that immense pride in their achievements; their joy in the young person reaching their goals," she says.

Applying the training to an actual working cafe has been an absolute revelation - particularly for the staff supporting them.

"Every time we raise the bar, they just rise higher again," head chef ("chief chook") Tracey Kellock marvels.

"Hannah (Clarke) took on a 15-step Japanese souffle cheesecake the other day, a recipe described as requiring a 'capable cook'.

"She absolutely nailed it and we sold out."

Lavina Webb, who is in charge of training the "bari-stars" as she calls them, says there are quite a few young people showing real promise.

"Coffee can be quite technical," she says.

"The skills some of the participants are developing are quite outstanding."

After eight years in the hospitality trade, Lavina says this is the best place she's worked.

"These young people are so joyous to work with and so willing to learn," she says.

"I've trained a lot of people over the years and these participants are here because they really want to learn these skills and they are so good at taking instruction."

And while everyone receives training in all aspects of the hospitality trade - from food preparation, cooking, and meal planning to customer service, coffee-making and even budgeting - the young people are starting to find their own niche.

Meg (Pargeter) "is our dietary requirements queen", Jen says.

"She's the resident expert on anything gluten, dairy and soy-free and shares heaps of recipes with us."

Alex Cottrill, who loves cooking, admits making coffee for real customers this week has made her feel "nervous but good".

Meanwhile Alannah McKeown is a "passionate food photographer" and is fast building a following for her work on the Purple Chicken Facebook page.

Hannah (Clarke) has her own herb business and is now selling the fruits of her labour back to the cafe.

Always the aim is to support young people to achieve their goals - whether that's building independent living skills or gaining employment, Jen reiterates.

Currently the nest is a little "overcrowded" with 22 young people attending the program between one and four days a week.

It's easy to see why this bustling little space is already booking out with customers.

The menu, which changes weekly, features house-made soup, salad, frittatas, burgers and the ever-popular sausage rolls.

"So many people in the community are following our progress and are interested in seeing these young people being successful," Jen says proudly.

Tracey pops her head out from the kitchen and offers a sample of the rhubarb relish hot off the stove from a recipe sent in by customer and now avid follower Prue Richardson.

"She bought our maple, bourbon and bacon jam and contacted me with the recipe for this relish - 'that goes with everything' - because she loves what we are doing," Tracey says.

"It's wonderful that we are making these connections with community; we are changing the way we value our young people with disabilities."