I am from Vietnam, female and I will turn to 40 by this July. I have Computer Science background and work in the software development industry for 15 years. In that field and particularly in my country, who excel in their performance will be promoted to project manager or higher management level. However, the more I climb up on that career ladder, the more I realize that it’s not something I want to do for the rest of my life, even that job gives me a decent income.
I have deep passion about food. I love cooking and I even love to make polymer clay miniatures food (1:12 scale). There is a battle in me for years, where the head said “I am having a good career, comfortable life with good income and reputation so that cooking can be kept as a hobby”, while the heart said “I should go for it, I should change my career to become a chef to live a more completed life.”
I guess at this stage, I will have to make up my mind with a “it’s now or never” decision that I will not regret. I don’t want to ask myself on the day I die that what would it be if I dared to change but at the same time, I also don’t want to regret that after I made up my mind to go for it, things are not working out the way I dream.
My plan is to go study abroad in Le Cordon Bleu Sydney, Australia, Diplôme de Pâtisserie. This will cost me half of my saving, but I choose it because there is no good future to study and do it in my country. This means I will seek for working opportunities in Australia during and after my studying and I also want to relocate to Australia. I will need your advice to some of my concerns:
- · Is Le Cordon Bleu Sydney Australia a good place to study and it’s worth the investment? I read mixed feedback from people in this forum.
- · At the middle age, do I have equal opportunities with youngers when seeking for a job, not counting the fact that I am foreigner, not local people?
- · Will a new grad, “in-experienced” student be allowed to do the work as a Pastry Chef supposed to do: making cakes? Or he/she will have to do all cleaning works, be nice, be submissive to the ego Master Chef to gradually get his permission to make cakes? (This is something I was warned if I try it here in my country)
- Would racist, anti-feminist a big problem in the hospitality industry?
- · What are physical challenges I will face to work as a Pastry Chef at this age? I’m near-sight, I also have migraine and mild carpel tunnel problem.
Any other advice or suggestion is also greatly appreciated.
Edited by Sandy74 - 4/27/14 at 8:03pm