ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › Returning to chefing... in Canada
New Posts  All Forums:Forum Nav:

Returning to chefing... in Canada

post #1 of 3
10/15/09 at 1:55pm
Thread Starter 
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 :thumb:


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

Thanks
Phil
Reply
post #2 of 3
10/15/09 at 7:44pm

come west young man

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
Reply
post #3 of 3
10/15/09 at 11:58pm
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.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › Returning to chefing... in Canada