Young Israelis Drawn to Demanding Restaurant Kitchens
Translated & summarized from Haaretz by baba
Young Israelis are increasingly drawn to working in restaurant kitchens due to influences like cooking shows and social media, seeking creative employment. Many find the reality of kitchen work too demanding and leave the profession. Tomer Margalit, 23, discovered his passion for cooking at a young age and pursued it as a career.
The story in 5 lines · by baba
- Young Israelis are attracted to restaurant kitchen jobs by media and a desire for creative work.
- Many young chefs leave the profession due to the demanding nature of kitchen work and service.
- Hard work and dedication are essential for success in a professional kitchen environment.
- Tomer Margalit, 23, developed a passion for cooking from a young age in the Jezreel Valley.
- Margalit realized his career aspiration in cooking by the age of 13.
Cooking shows, social media, a love for good food, and the search for creative work are drawing young Israelis to work as chefs in restaurants. However, many encounter the demanding reality of the kitchen and the service, leading them to abandon the field. "In the kitchen, there's no way to cut corners, you have to work hard to be good," one aspiring chef noted.
Tomer Margalit, 23, from moshav Tel Adashim in the Jezreel Valley, began cooking at age 6. Disliking the food his parents left for him to heat after school, he started frying schnitzel and gradually progressed to preparing meals for his entire family. By age 13, he realized this was his desired profession.
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