I did the exact same thing. Jumped on a business course in Norway after quitting my Graphic Design studies in Milano after 1 year. I hated it, but I did my 3 years (thanks to a whole lot of Mary Jane), and I got out. I went to Japan on exchange and kind of specialized that way. Now, so many other people from the same course either:

A. Struggle to get a job in Norway

B. Take a Master's course

C. Got a job in Norway

Well, what do I do? I got a job as a shipbroker in Tokyo, Japan. Can't really complain. If I were you, I would just suck it up and do the last year. It's better than having wasted 2 years on nothing. At least then you got something to show for your troubles.

However, I do respect your choice, and I know where you're coming from for sure. Just do something a little different to separate you from the (sorry) sheep, and business might not be that bad after all. Combine it with the chef thing and you might have some good stuff going on. Get your bachelor and be a great chef! Like Hephaestos said: "Heck even if it's to become a chef, what if you want to open a restaurant, do investors prefer a chef sith a marketing and sales degree or just a chef??"... That's what I did with my Japanese, everyone else were just doing that same old, same old (London, USA, Australia, Swiss, France, etc), but I was the first one from my school to go to Japan, and I got paid for it in the end. Separate yourself from the sheep!!! Not all business is boring business (at least for me). Like shipping: relationship focused (especially in Japan, in general), and not so many numbers and boring stuff. Yea I have to read market reports and understand some numbers, but they are all a product of so many fascinating things, like weather conditions, strikes, oil demand/production and new, upcoming sources of energy, and so on. On the other hand, I go out drinking with my boss, I crack jokes at the office, and it's more about who you are and your people skills, not your money making skills. If I got a job in some a different part of business, I would be bored as hell....

But follow your dream and be who you are and you can't fail. People might try to tell you otherwise, but they can go choke on something long and hard... I didn't follow my dream, but I managed to turn a nightmare into a good dream.

And oh, if you ever in Japan.... Hit me up =)

It's a gamble.

My girlfriend's friend who graduated from Le Crodon Blue as a Pastry chef is the most successful chef in her class... and shes working in a hotel.   Everyone else is working in supermarkets.

Maybe it's different in Australia though.

 Chef is a good option, if you like to travel you could work on a nice hotel in the caribbean... Hot girls hot wheater = *_* 

doesn't bode well for the girl I know doing pastry at the cordon bleu... her cakes are great though :p

I have a cousin and a friend who became chefs.

My cousin went into it straight from highschool, spent a number of years working as a chef after becoming qualified, mostly for the company who had the meal contract for Qantas (he lives in Brisbane). Got sick of the long hours and low (per hour) pay. Now he drives forklifts, a much lower stress job, with way better hours and about the same pay.

My friend (considerably younger than me), went to university for a year or 2 - almost doing the same sort of degree (commerce / economics-y stuff) - then quit do become a chef. So pretty much the same as your situation. He's just finishing his course this year, so hasn't yet started looking for a job. He's certainly really enjoyed doing the course and so far as I can tell doesn't regret ditching university one bit.

I think cheffing is a lot like acting / singing etc. 99% of chefs have  a bastard of a time trying to succeed, and the other 1% are the celebrity chefs/super chefs who are the famous ones making cheffing look al glamourous and amazing. So go into it with your eyes open, if that's what you decide.

My recommendation is do what your heart wanted to do in the first place: the BA in archaeology and ancient history, if you really groove on that during your undergrad degree then you can/could have a life in the academic world. I think there's more scope for you to have a carerr with that BA than people really think. You'd be surprised what opportunities open up if you pursue those subjects to the post-graduate level: Museums just off the top of my head.

To be fair, she works at a nice hotel resteraunt.  The Cincinati Bengals ate there before.

But yeah... the rest of her class got jobs that didn't require having a degree.

Crappy economy and all.

Chef must be one of the physically hardest jobs where you always get mentally abused by your bastard boss. If that is to your liking, go for it.

I have a feeling that you might regret this...unless if you become a head chef or you own your own restaurant, you are looking at a mediocre pay at best.

And balls.