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Thread Starter 
Does anyone has experience working in japan? My girlfriend (who is japanese) and I are considering moving from Australia to Japan. So I was just wondering whether japan offers a reasonable career path for western chefs.

I don't have much experience, barely 2 years, after completing culinary school but I've worked in a really busy restaurant, and I felt like I've learned tremendously from working under pressure all the time.

So, if anyone has worked in japan before, can you please give me some insights? Thanks