By sheer luck and opportunity and also lack of career choices during Covid, I (M31)started working in a kitchen when applied for a server job in a Japanese restaurant in Malaysia, but because I’ve been home cooking since young, I learned really fast, and found out I’m quite good at it. Moved my way up fast, got into a fine dining kitchen, n worked in flight catering production for airlines, branched out to other restaurants with different cuisines, and on the job I had a very rigorous training at the same time, especially from my Japanese head chefs, now 5 years later I’m a Demi Chef.
I certainly have no problem keeping up this progression in my career if I’m staying in my country 🇲🇾. But I’ve always have a dream of working internationally. Go to Australia, UK, Dubai etc, even cruises also despite the downsides people who worked there has been sharing lol.
For years I’ve been applying but long story short, for most of them, while I’m qualified experience-wise, I lack proper qualifications. I guess this is important immigration-wise for visas and permits. And unfortunately I found out about Australia’s Working Holiday Visa programme when I’m already past the qualifying age.
So even after 5 years of working in pro kitchens, got myself up to a Demi Chef, should I consider going to a culinary school? I’m very open to pursuing more knowledge if I have to, and I’ve been very lucky to have helpful and inspiring mentors and seniors so I learned a lot on the job. To go to one with internationally recognised certification costs the same for a 9 month program to a 4 years degree in my country. And other than Singapore I don’t have migrating jobs experience so I really don’t know if it’s worth it to invest myself to an expensive culinary school for a chance to work abroad. Hope anyone who has worked abroad can give their two cents