So the Blade Warrior went on to say that soldiers in the cooking unit are mostly either recruits or veterans, and by veterans, they mean sergeants, who can be considered old-timers after two to three years of service.
But you need to understand, some soldiers enlist as soon as they turn 16 and have likely never cooked at home. Their culinary skills, acquired halfway into their military lives, may not even match those of an amateur cook, let alone a professional chef.
What is considered professional level? It refers to the homemakers, the ordinary people who might not seem any different from a restaurant chef in the eyes of many, and who may not have cooked any expensive delicacies. However, these people have been in the kitchen for decades. Their cooking skills are sometimes so good that many star-rated restaurant chefs wouldn't dare say they can outdo them.
