Getting chef experience overseas
Question
In 1999 I quit my job in travel publishing in the USA and spent 13 months travelling in Asia. After some soul searching and talking with chefs on the road, I decided to become a chef myself, even though at 45 some might consider me too old for this craziness!
I found a chef in Malaysia who was willing to take me on as an apprentice for six weeks. Over the next two years, I worked on and off for two other Malaysian chefs - mostly off, because I didn't have a work permit. I finally decided to go to a culinary school to get a proper qualification, thinking it would help me get legitimate work overseas. In December, I completed a Certificate II in Commercial Cookery in Sydney, Australia. It was a six-month, full-time course. However, I still lack solid industry experience.
For the past two months I have attempted to find work in Asia, but it's proving quite difficult. Not many four- and five-star hotels are willing to sponsor foreigners, never mind one with my lack of experience. Because of 11 September and the Bali bombings, business is very slow. Independent restaurants are either unable or unwilling to sponsor me.
I've found one three-star hotel that would like to put my application through immigration as a management trainee. I have about a 60% chance of getting approved. However, I was thinking I should try and find something better than a three-star hotel.
Perhaps I must return to the USA in order to get experience. However, I would prefer to stay overseas if possible. I'm flexible about the choice of country, although I prefer a warmer climate.
I would love to find some sort of traineeship or apprenticeship, but I'm not sure how to go about it. I'm less concerned about the pay than the opportunity. My true desire is to cook more wholesome food.
What the expert says
Michael Moor, managing director, Chef Centre
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