At 49, Sera Waqa still carries the same dream she had when she walked out of high school years ago, that is, to one day own a restaurant or food catering business.
Originally from Matamaivere in Namara, Tailevu, Sera was raised in Samabula and attended Nabua Secondary School.
She left school at Form Six with ambitions of becoming a banker, inspired by her strength in accounting and economics.
But life had other plans.
The year after leaving school, she moved from Suva to Malomalo in Nadroga, where she spent two years adjusting to a completely different way of life.
“Village life was new and unfamiliar because it was different from the life I knew growing up in a peri-urban area,” she said.
Over time, the spark she once carried for accounting slowly faded.
With her father retiring from work at a local roofing factory, Sera stepped up to help her mother support the family.
Yet one dream refused to disappear.
“At the back of my mind, I always thought of setting up my own restaurant or food catering business. But capital has always been the problem.
“So I decided to work in cafes and restaurants to gain a bit of experience.”
That decision would shape the next chapter of her life.
For the past four years, Sera has worked as a chef at Bayview Restaurant and Bay at Harbour Point in Lami, sharpening not only her cooking skills, but also her understanding of restaurant operations.
“I love my work because I know it would give me the experience I need when I set up my own business.
“My interest is not only cooking, but restaurant management and kitchen etiquette.”
There is pride in the work she does daily, especially when she sees customers enjoying their meals.
“I like my job because I know I give people happiness through food. I also get the chance to mingle with strangers who can potentially become lifetime friends.”
For Sera, working in the food industry is more than employment.
It is preparation for the future she continues to build towards.
“Whatever you do, you must do it to the best of your ability.
“And never shy away from working in restaurants, thinking it doesn’t pay much because at the end of the day, it puts food on the table and pays the bills.”
