As a foreigner aspiring to become a ¡°washoku¡± (Japanese food) chef, South Korean student Seo Dong-young faces a dilemma. The 23-year-old student at a Tokyo culinary school wants to stay here and work after graduation, but unfortunately that isn¡¯t an option.
Legally speaking, he must return to South Korea as soon as his exchange student visa expires next March.
¡°There is a huge difference between just learning basic skills in school and actually going out there to work with real pros,¡± said Seo, a student at Hattori Nutrition College in Tokyo. ¡°It¡¯s only after you¡¯ve had real working experience that you¡¯ll be able to understand the certain way (Japanese people) act and think.¡±
With your current subscription plan you can comment on stories. However, before writing your first comment, please create a display name in the Profile section of your subscriber account page.