u/CaptainZealousideal2

I am a Canada based chef looking to get into working on yachts in the northern winter. I have 4 years working as a chef on boats, and many more years in high end restaurants. I understand most of the credentials (I think) - I have STCW and basic marine first aid as well as food handler certs. A few questions:
- Does anyone know if TC (Transport Canada) marine medical will be acceptable as ENG1? If not, how does one get an ENG ?
- I presume a B1/B2 visa is needed? If so can I apply before I have a job offer?

Any other advice appreciated!

restaurants are inherently unsustainable, even more so since the pandemic. They are a bad investment, and notoriously prone to failure. Yet, so many continue to open at a breakneck place. What is the reason for this contradiction?

I am a Canada based chef looking to get into working on yachts in the northern winter. I have 4 years working as a chef on boats, and many more years in high end restaurants. I understand most of the credentials (I think) - I have STCW and basic marine first aid as well as food handler certs. A few questions:
- Does anyone know if TC (Transport Canada) marine medical will be acceptable as ENG1? If not, how does one get an ENG ?
- I presume a B1/B2 visa is needed? If so can I apply before I have a job offer?

Any other advice appreciated!

I’m 50 and have no savings or investments. I work in a low wage industry and have statistically reached my maximum earning potential. I plan on working until my body breaks. Is there any hope?

restaurants are inherently unsustainable, even more so since the pandemic. They are a bad investment, and notoriously prone to failure. Yet, so many continue to open at a breakneck place. What is the reason for this contradiction?