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Hello all, I am a chef in NYC who has been interested in working abroad for sometime and am ready to start the process.
I am on a fence of how to go about this. After conversations with colleagues and mentors, part of me is in the mindset to “send it” as they have; working unpaid, possibly with gig work to gather supplemental cash.
It is not my intention to remain in Ireland for more than a six months.
While researching visas, I have noticed chef de partie and sous chef are on the exception lists for visa candidates. These have been my roles for five years now and my cv can attest to this (with references). Do I simply talk to the closest embassy about the process? Various anecdotal articles don’t feed me with much optimism on this direction.
Anyways, thanks for reading and any help.
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- 11 months ago
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