Hideki Hayashi wasn't allowed to use a knife for three years while training to be a chef in Japan.
Working 15 hour days, six days a week, he honed an infallible discipline that's now ingrained in his personality.
"Three years just washing dishes, cleaning up fish ... nothing else," he said.
"During that time, I felt actually a bit depressed. Nearly 20-years-old, no skill, low salary. I lost my confidence."
Hayashi, who now runs his own restaurant in the inner-city suburb of Subiaco, has survived more than three decades in a profession notorious for its demanding, high-stress environment.
As the country is staring down a growing skills shortage, Hayashi is looking forward to see if the next cohort can handle the heat in the kitchen.
Thousands of chefs in the making
The number of chefs in coming years is predicted to surge by almost 14 per cent in 2026, according to the National Skills Commission. That equates to about 11,200 new chefs, making the profession one of the fastest-growing jobs in Australia.
It contrasts a dramatic exodus over the past three years since the pandemic hit, which saw Australia lose about a quarter of its chefs.
One factor driving the projected growth is the federal government's push to fill skill shortages, with chefs being one of 44 occupations on the priority migration list.
The Australian Institute of Language and Further Education is one of many organisations supporting that pathway, with enrolments in their commercial cookery courses now more than double 2019 figures.
"Everybody eats. Every week you hear of new restaurants opening. It's a good chance for anyone to get into [the industry]," instructor Duane Miller said.
While Mr Miller was hopeful for the upcoming chefs under his wing, he admitted they had a tough road ahead of them.
"You need to really want something out of it. Sometimes there are those sacrifices that you need to make ... that determination needs to be there," he said.
Trainees fuelled by passion
Trainee Meng-Hsun Kuo arrived in Australia from Taiwan on a working holiday visa, and spent her first few years in the country cooking at an Indian restaurant.
She's a passionate foodie, and aspires to learn more about western cuisines.
"I believe that after the knowledge, and the skill, one day I will become a great chef," Ms Kuo said.
"It's definitely difficult. Not easy to become a professional cook and chef ... it's a long journey."
But her excitement for cooking hasn't been deterred by the hardships ahead - a sentiment shared by her fellow trainee Alberto Flacco.
"[Australia] is a very good place to grow up that profession ... we get this confidence, we get this experience," Mr Flacco said.
Mr Flacco grew up in Argentina, where enjoying huge feasts with his family sparked his enthusiasm for becoming a chef.
Now well on his way, he's excited at the prospect of finishing the course and having the title of 'chef' on his resume.
Experienced chef's advice: get in the kitchen
But a resume means little to Hayashi, who prefers to judge prospective employees by making them cook.
He believes many lack the discipline to match their excitement, saying aspiring chefs needed to hone their skills.
Encouraged by his father, who also worked as a chef, Hideki skipped cookery classes and instead began training by working in a restaurant as a kitchen hand.
He says the traditional, regimented training experience he underwent was integral to nurturing his passion for food and sharpening his discipline in the kitchen.
It's an experience he says many aspiring to join the industry don't receive in TAFE and other commercial cookery courses.
"I have worked as a chef for the last 36 years. If one day I lost my passion for cooking, I'm happy to retire," he said.
