After graduating from UBC with a First Class degree in Japanese Language and Culture, I sought a radical change from the rigour of academia. I set myself the outlandish challenge to pursue a career as a chef at a Michelin star level with almost no relevant experience. I now have first hand experience of both the business and practical aspects of operating a fine dining restaurant. I have thrived in the high-pressure kitchen environment which involves long hours, creativity, good communication and strong teamwork.I’ve realised that I’m a determined self-starter, I’m persistent and stubborn, and I’m detail oriented with a strong desire to achieve my goals. I now want to leverage what I’ve learned to develop a new career path and tackle a new challenge.