What I don’t get is this: Why pay for four years of tuition to these schools when Uncle Sam will train you as a chef and pay you while he’s doing it? Yes, you are correct, cooks are very hard working people.
Did that, too. Services Specialist (7-level) in the USAFR. Cooked for thousands of our warriors (even one SecAF). That training doesn't matter much in the fine-dining real world.
The USAF didn't teach me one tenth of the stuff I learned at culinary school about food. To be fair, culinary school didn't teach me much about field feeding under adverse conditions.
/johnny