I was considering going to culinary school, working in the US in a specific cuisine until I've reached 5 years experience or so, and then trying to get a job at a restaurant of the same cuisine in japan for 5 years on SSW 1. Afterward, I would apply for SSW 2 as a chef. I would of course be learning japanese in the mean time. The goal would be to get to n2 at least before getting a job in japan. If I can get n1 before then I will. Does this sound doable? Is there anything im missing that would make this easier?
by Fusionbrahh