[hockeymonkey85]

Hey Guys,
Really need some advice here.

This is my situation, I'm 24 and from the UK. I finished school several years ago and gained my NVQ level 2 in catering and hospitality which took 2 years full time at college, this is a broad qualification that covers the basics of food and drink service, prep & theory. This appears to be similar to the red seal, although living in the international world we live in today it means jack**** to anyone from outside the UK.

I worked in a few kitchen's as a commis chef and being a younster I decided I wanted to party every night rather than work.

Well, I'm now 24 and alot more mature, I currently work as a firefighter which is great but I still have the dream of one day opening my own restaurant in Canada!!!

So...I want to migrate to Canada and get back into the game by working in a restaurant or hotel.
I am eligible for a 1 year working holiday visa but would rather secure a job and Temporary Work Permit before ditching my job here!



So my question's to you all are:

1) Am I too old to start again with little experience?

2) Are foreign chefs in demand at all

3) Do I need the Red Seal or Food Hygiene equivelents to work in a kitchen in Canada? (I would like to study for the red seal as after all qualifications are the mark of a professional!!!)

4) Is anyone looking for a responsible chef to hire


I hope some of you can shed some light before i jump ship!

Thanks
Phil

[m.d.hughes]

We are going to be a little busy next February and as long as you have a weak pulse and know which end of a knife to hold you will do just fine (dont expect anywhere to live though) as for your qualifications I have been here for 22 years with my City and Guilds and have done well, the food safe program out here is a joke, compared to R.I.P.H.H. (do they still use that) food safe is public relations tax grab by the government which i have steadfastly refused to take yet.......... anyway good luck and stay sober

[Blueicus]

1) No
2) Cooks are in demand no matter your country of origin
3) No, but you can take it. What you have should be more than adequate
4) Alas, the places I work at aren't hiring... we're bunkering down for the quiet season, though I'm sure other restaurants may be looking.