chef in japan

LM20 · (#1 (**permalink**))

I want to become a chef... Recently my interests in Japan awoke, and i feel i would do practically anything to get there. I did some reality checking and realised it was hard as hell to move there. Basically you need a 4 year degree to get a visa. Although i read that if you are a skilled labour (10 years working experience) you can get visa, this also works for chefs.

So what are my chances if i learn Japanese, work for 10 years, and also do some minor studying on the way (like wine sampling)..

Should i just forget about it?

MMM · (#2 (**permalink**))

Quote:

Originally Posted by LM20

I want to become a chef... Recently my interests in Japan awoke, and i feel i would do practically anything to get there. I did some reality checking and realised it was hard as hell to move there. Basically you need a 4 year degree to get a visa. Although i read that if you are a skilled labour (10 years working experience) you can get visa, this also works for chefs.

So what are my chances if i learn Japanese, work for 10 years, and also do some minor studying on the way (like wine sampling)..

Should i just forget about it?

Being a professional chef is one of the few jobs that you potentially actually could be hired to do in Japan. This would mean you would be a professional in a specialized cuisine, probably native to your country. I have seen "native" chefs at all kinds of restaurants in Japan, from Indian to Italian to Brazilian to Chinese...the list goes on.

RickOShay · (#3 (**permalink**))

Quote:

Originally Posted by MMM

Being a professional chef is one of the few jobs that you potentially actually could be hired to do in Japan. This would mean you would be a professional in a specialized cuisine, probably native to your country. I have seen "native" chefs at all kinds of restaurants in Japan, from Indian to Italian to Brazilian to Chinese...the list goes on.

Very true, and very marketable. To the OP, where are you from btw?

LM20 · (#4 (**permalink**))

Quote:

Originally Posted by RickOShay

Very true, and very marketable. To the OP, where are you from btw?

Im from Sweden. Sounds like i might have a chance then. That's good news.

LM20 · (#5 (**permalink**))

Quote:

Originally Posted by MMM

Being a professional chef is one of the few jobs that you potentially actually could be hired to do in Japan. This would mean you would be a professional in a specialized cuisine, probably native to your country. I have seen "native" chefs at all kinds of restaurants in Japan, from Indian to Italian to Brazilian to Chinese...the list goes on.

Okay, nice, i found your other thread about not wanting to go back to japan interesting btw. It made me think.

Columbine · (#6 (**permalink**))

Quote:

Originally Posted by LM20

Im from Sweden. Sounds like i might have a chance then. That's good news.

If you have any skill with patisserie maybe look into that; high-end desserts are pretty marketable in Japan.

JasonTakeshi · (#7 (**permalink**))

Quote:

Originally Posted by Columbine

If you have any skill with patisserie maybe look into that; high-end desserts are pretty marketable in Japan.

I guess he would need to be a licensed maître pâtissier (master pastry chef) in order to be accepted.

Or... Just incredibly skilled.

Edit: Pastry Degree