A question for the Israelis: do you know of a chef in a good restaurant that served as a cook in the army?
Yep here is an interview with an “administrative chef”, but from my personal knowledge (I have been working as a cook from time to time) it is rather rare for chefs (and rater usual for ordinary line kitchen personal). But on the other hand many chefs’ miluim are done as military cooks.
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Other people asked questions on various topics, and are still waiting for answer. Would be great if you can take a sec and answer them
