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I want to work overseas! Anyone have first hand experience in being a chef in a different country. I heard it's difficult to get a working visa in the US, is this true? Whats the pros and cons in working in Asia vs Europe.

Do any of you guys know of a brand which designs quality work clogs besides the usual birkis and crocs. Preferably ones, with good soles and no backs.

How long does it take for finger prints to disappear on a object naturally?

What type of knife(s) do you think you want?, A laser gyuto that is easy to sharpen, not brittle, can take abuse in the workplace, balanced and preferably with a wide belly. At least 240mmm Why is it being purchased? What, if anything, are you replacing? To replace my current knife...

To all the chefs out there. I was just wondering how other chefs bring a positive outlook to a day at work. How do you look forward to day, knowing that your section is in ****, getting bollocks from the head chef, and having to grind a 16 hour shift with no break everyday.