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Posted at October 26, 2015, 11:56 pm: Hello: I'm a recent culinary school graduate (and no, I don't call myself a chef! Still a knucklehead...) and I'm very interested in emigrating to Australia within the next two years, preferably in 18 months. I've done what research I can on the process, I know I need at least a year of work experience first (no problem in the months to come) and I have to go through and pay for some language testing, medical and background checks too. And save up for the US $1,500 bond exacted from all emigres. It sounds like the cost of the bond and tests alone will be around US $2,000. I'm considering two different plans, and would like feedback and reality checks: 1) Work for a year, and during that time, save up enough money for a two week trip to Oz for the sole purpose of staging at restaurants that interest me. This way I can get my face and abilities out there so when the time comes to emigrate a year later (I'd need another year to save up money again), I can call those places again and see if they have an opening available. I am hoping yes thanks to the high turnover in the industry. So this would hopefully put me in Oz at the two year mark on my second and final trip. 2) Work for a year and a half, and during that time, save up enough money for one shot, get the work visa, visit Oz for a longer stay and look for work. Once found, proceed with emigration while in Oz on the work visa. Obviously #1 is slower, more expensive, more secure, and #2 is quicker and cheaper but a lot less secure (or is it?), but I'm also racing the clock a bit. My age means I'd likely be penalized on the points test in two years, but would be able to just slip in at the 1.5 year mark. Also, the places I'm most interested in working are Melbourne (being a resident of Seattle, I like the feel of Melbourne a lot, and the cost of living seems very doable, plus the restaurant scene is lively) and Canberra (much less lively scene, but someone very important to me lives there). I would also consider Sydney but this is lower on the list because of how freaking expensive it is to live there. But, if there are cooks and chefs here who can dispell my worries about being able to survive on an entry level cook's wage in Sydney, please do. Reasonable plans? Totally stupid? Need tweaking? Got better ideas? What do you think? Would also appreciate insights from US ex-pats who've gone this route, especially with regard to how much money you had to have to both move and survive, what you had to do to uproot your life for the move, mistakes you wish you hadn't made, etc. edit to add: Yes I've been to Australia, three times and loved it, though only for vacation. Visited a bit in Melbourne, Daylesford, Canberra, Bendigo, Katoomba, Oberon. And for what it's worth, yes I'm a career changer. I have no argument with my much lower pay nowadays, or starting from the bottom. I know I want to be in the kitchen. I graduated from my school with honors, and am not afraid of or unused to hardship. One way or other, I want to get to Oz and become a citizen. Thanks, Pat Original of the message was taken from http://www.cheftalk.com/forums/ Replies:sounds good Pat.Thanks for your reply, Nick. Hi Pat, An apprenticeship works by employing someone full time, they ... yeah, i wouldnt worry about there being no work in melbourne, if you h... Thanks for your replies, dean and haydenchef, they were very helpful. as far as im aware there is a fair bit of paperwork involved and not m... I moved from south africa 3 years ago,( with no interest of cooking) d... Thanks for your reply, spritzer. Hello! Hi Pat, I'm peruvian and moving to Australia, ill gte my pap... Other Topics of Chef Talk:Rachel Ray's 30 minute workouts or drinking gameIt's lychee season! Mauviel Copper pan question catering license? Pasta Question Tennis elbow anyone? Hello to all chefs Service Charge Poured Sugar: Giant Margarita Glass "Need help translating an "antique" recipe! Santa Fe, Harry's Roadhouse learning how to prepare good dishes Summer Reading Duck revisited Lasagna Loaf I'm a prep wanting to move up to the line...... Turkish kofte (meatballs) Squash Bisque - bitter squash - need help!!! Steak Fajita meat from Taco Cabana? My style is so yesterday :( Equipment Question CIA wine program Hello from Temecula Ca Hi, I am Michele and I have sold my business. Indoor herbs? kankun beef Ginger cheesecake on a stick east coast industry work vs. west coast Dry bread Good diversion... SPOOOON! What book is next? Need recipe for chocolate mousse sugar cages Pasta Puttanesca Future baker on the way! Cooking school hi there everyone from banai. I just want to cook Work Hours? |