Culinary Crossroads: Exploring the value of graduate work experience in Tokyo's gastronomic scene

Two brothers were both studying Culinary Arts Level 5 at Toi Ohomai | Te Pūkenga when they were given the chance to learn from a top chef based in Tokyo and jumped at the once in a lifetime opportunity. 

This project follows the two young men as they navigated their way through Tokyo's culinary traditions, shedding light on the rigorous training, cultural adaptation, and personal development undertaken by the graduates. Through in-depth interviews, ongoing conversations and participant reflections, the research shares the dynamic nature of the graduate chefs’ understandings of their craft and highlights instances of the opportunities the graduates took to embrace growth within their practice. 

This research helped to deepen our understanding of how recent graduates adapt to a foreign environment not only in culinary education, but in any field and highlights the significance of preparation, adaptability, and innovative thinking.