..and the sky is blue, yes i know this was obvious. Hello fine people, hope you are all doing well. My name is Petty, i am 26 yrs old and from Mississippi, USA. I have developed a real interest in moving to Spain sometime in the next year or so, and becoming a chef, and would like to just get my info out there and see how realistic my goals are.
First thing is i speak zero spanish, which will be a problem im sure, but im a fast learner and i imagine i can pick up the tongue fairly quick with some Rosetta Stone, and ive got some friends who speak spanish fairly well and i try to learn from them; so im not too concerned with this.
I have been working offshore in the gulf of mexico for 4 years on a oil platform to save up money for a life change, so i believe i have a good enough stash to be able to make the move and sustain myself financially for a while until i get firm feet on the ground.
I have no formal culinary training, but i grew up cooking with my grandmother, and have been cooking when i get the chance for years now. I have talked to chefs ive met along my journey in life, none of these are chefs at 4 star restaurants, but good chefs nonetheless, and a few have said you should go to culinary school, and a few said they just entered into an apprenticeship. I would really prefer to just take up an apprenticeship at a restaurant and learn like that rather than going to school. In my mind, im going to find a small little local, family owned restaurant that just makes amazing food and is low key; i have no desire to work in a super upscale place with snooty waiters and tiny little bites of food on huge plates. I really want to be around a place with fresh markets for meat and veggies and cheese and wine and all the good stuff to eat.
I really need to start getting my ducks in a row as far as my paperwork goes, and i need to start learning the language, and i need to start reading up on the laws in Spain (im apparently bout to be busy), but i just wanted to introduce myself and tell yall what my plans are. To sum it up: Move from USA to Spain, find work at a restaurant, work my way to being head chef, enjoy life.
Please critique my ideas, straighten any misguided beliefs i have, and tell me if i am thinking unrealistically.