Opinions on hiring someone with a military background vs a traditional culinary degree..... I work breakfast ,lunch and banquets at a major hotel chain , while going to culinary school full time. I don't get paid very much and I'm racking up student debts so I was considering going into the Air Force to cook instead of finishing school (for now) I was just wondering what some executive chefs thought about hiring someone out of the military. I'd have experience as a head chef at a mom and pop restaurant , a nice hotel , and almost 2 years at a steak house in high school. Then add the military. Would that hold up against a kid fresh out of CIA?