no more degrees, only culinary school now

On October 18 2014 21:46 Ehzera wrote:
I left junior college around July because it felt that the way things were there, college life wouldn't be for me. I was bored and sad all the time, and the only reason I would go to school was to attend rugby training and to see my teammates.

I wasn't too sure about what I was going to do next, but I decided quickly - I would enroll in a culinary school. I have a passion for cooking, and while it may not translate into a passion for working in a professional kitchen, I believe I'll enjoy the grueling hours anyway. The only drawback would be that I'm giving up my chance at a proper degree, and all I'll have academically is some low-level secondary school certificate. This feeling kinda sucks especially since I'm from Singapore and there, like anywhere else I think, is a huge emphasis on going to college. For my whole life I've been led to believe that the only correct path is the path to university, and now that I've gone off that path... I feel unsure about the future for the first time.

To be honest I should've really considered what being a cook/chef would mean financially, because I've been brought up in a culture that places lots of emphasis on monetary success. Lately I've been looking through the classifieds just to get a feel for what cooks here earn. It isn't a lot, it looks like it's just barely enough to cover the necessities at ~2k/month in Singapore. Now, compared to a white collar job like teaching, which I think is considered one of the white collar jobs that pays lesser, ~2k/month is not even close to the 3k starting pay for teachers here. I can't really articulate how stressed out I feel about this, because yes, I do want to continue down this path because I know I'll enjoy it, but it's going to be such a tough life financially. It's only because of the salary and the fear that I'll be looked down upon that makes me second guess myself, but that's something silly I'll have to get over I guess...

On October 19 2014 01:46 bookwyrm wrote:
A degree is mostly just a certificate of indenture

On October 19 2014 11:28 Pangpootata wrote:

Errr Singapore doesn't have a tipping system. All restaurants charge you a 10% service charge, but it goes to the restaurant not the workers.

Not trying to scare OP, but I shall give a pragmatic view. It is very possible for a chef in Singapore to earn big, but only by working in upper-class fine dining establishments. However, the reality is that most chefs in Singapore, especially those who work in casual restaurants, are stuck in dead-end jobs with little possibility of advancement.

On October 18 2014 23:59 HaruRH wrote:


I am almost in the same situation like yours now. In less than a month, I am going to face the As and will probably go for some science subject in university. However, I know that science graduates do not get much job opportunities (A*STAR/NEA... thats all) and I would most likely have to go overseas for higher paying jobs.

Singapore is not a place for anyone who cannot get straight A in everything they do. Foreign talents are snatching all our high paying job and leaving us with middle income jobs, yet our government do not find a flaw in this system. The notion of 'excellence in everything' is so flawed. You could probably use your one hand to count all the successful people in their field.

White collar jobs are the most dangerous in fact. Due to singapore's erratic focus on industries, there is so much constant shift on what is high paying. Just a few years ago, construction would make you millions. Now, financial is king and all construction companies are slowly phasing out as singapore starts to employ foreign construction businesses. Soon, the financial industry will topple and something else will rise.

This is just the way singapore works. I am not planning to stay here any longer, so good luck to whatever you do.

On October 19 2014 00:56 Taf the Ghost wrote:
Skills & drive are what will always get you places in the world. The problem with the over-emphasis on "academics" in the modern world is that we've badly undermined the actual value of those degrees. So, build your skills, find something you're good at & willing do work at on a bad day (it's more important to not hate a job on a bad day than to love a job on the good days), save your money and live below your means.

It's how generations of people have *actually* gotten ahead in life. Good luck.

On October 19 2014 02:20 dravernor wrote:
How did your parents take your decision?

On October 19 2014 04:34 itsjustatank wrote:
interesting. your food blogs better pick up.

On October 19 2014 07:38 REyeM wrote:
I wish you the very best in becoming new Jamie Oliver mate!

I really admire people that chose to follow their passion rather than going with the route "I think this is the easier way for me to make something out of myself in life." Something I will never have enough balls to do. 5 stars

On October 19 2014 11:28 Pangpootata wrote:

Errr Singapore doesn't have a tipping system. All restaurants charge you a 10% service charge, but it goes to the restaurant not the workers.

Not trying to scare OP, but I shall give a pragmatic view. It is very possible for a chef in Singapore to earn big, but only by working in upper-class fine dining establishments. However, the reality is that most chefs in Singapore, especially those who work in casual restaurants, are stuck in dead-end jobs with little possibility of advancement.

On October 19 2014 11:37 Hopeless1der wrote:

i was worried about that but did not know what the norm was for singapore. Thanks for clarifying. Still, "free" food is still on the table isnt it? It may sound trivial but considering OP is the chef, that could have a pretty significant impact, no?

On October 19 2014 13:22 Ehzera wrote:


Which JC are you in now and are you in the arts or science stream? Where do you plan to go after NS?