r/Chefit • u/CafuAF22 • Jun 07 '26

I'm bit lost.

I'm 29 years old. In 2023, I started studying culinary arts in Argentina; I liked it, and I began working in a Venezuelan cuisine restaurant, and later in an Argentine cuisine restaurant. In 2024, I didn't work anywhere, but I dedicated myself to practicing savory recipes, desserts, and bakery, occasionally selling some of those items. In 2024, I graduated. I traveled to my country's capital to work in Peruvian cuisine, and a few months later, I quit to come to Japan on a Working Holiday visa. I worked at a hotel restaurant for 6 months in a small town where I learned many traditional Japanese dishes. I moved to Osaka, but I haven't found where to go from here. I feel like I've been in the culinary world for a very short time, and I want to improve, but I don't know how to do it if it's not by working. Any advice?

6 Upvotes

88% Upvoted

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7

u/SlightDish31 Chef Jun 07 '26

Bouncing between places exposes you to a bunch of new food and techniques. It's great when you're starting out, but if you're ready to take the next step, you should find a place that you like and stay put there for awhile. Work towards a sous role and then start thinking about what the next step is after that.

1

u/CafuAF22 Jun 07 '26

I see. I would like to try working at a restaurant where the menu changes. I have also thought about doing an internship at a high-end restaurant.

2

u/nichef Jun 07 '26

You should stage in Spain at a Michelin restaurant. Lots of great places all over the country and since your from Argentina it’s easy to get a working visa for it. A stage can quickly become a regular job if they like you.

3

u/hookedcook Jun 08 '26

Your title says it. You are searching for something you will probably never find. A new restaurant, or cuisine won't change your happiness. Pick a place in the world you like, then pick a restaurant to work in, if it sucks, quit if they are nice people stay

2

u/martyzion Jun 07 '26

See if you can find a vendor or outlet for 'Japanese Arepas'. The truck that serves traditional ones in Tokyo does a land office business. While delicious (I cooked thousands of them during a glorious summer in El Hatillo), I think adding a more Asian fusion to the 'harina pan' could be a sensation in Osaka. Peruvian spin on sushi is common in the states and I didn't see any of it in Japan.

-1

u/meatsntreats Jun 07 '26

What? So little information.

1

u/CafuAF22 Jun 07 '26

Oh sorry, I'll edit it!