The culinary degree is not the short order scramble eggs type cook (and my apologies to short order cooks reading this - I know you do a lot more than that).

A culinary degree also covers food safety, nutrition, sanitation, menu planning, a bit of accounting (purchasing, inventory, storage), and other topics.

https://sealiftcommand.com/departments/culinary/chief-cook/2...

This isn't a four year STEM bachelors degree, but you want to make sure you have someone who isn't mixing utensils, going short on provisions, or spoiling food.