By Ali Abunimah and Yaron BrookmanPublished 07.04.2016 09:15:23A few weeks after graduating from college in the United States, Atef Al-Habab was looking for a new job in the field of culinary arts.
The Israeli chef and culinary education instructor had been preparing meals for several years, and was well-respected among his colleagues.
But a few months into his new job as a cook at the restaurant’s kitchen, Al-Abub, 30, found himself at a complete loss.
“I was so nervous,” he said.
“And I just thought, ‘I don’t have any money, I don’t even have a credit card.'”
He decided to call a friend and find out what he could do.
The friend, who had a good knowledge of the restaurant industry, offered to buy him a new card to help cover the cost of the meal.
But that was when things got very complicated.
Al-Abab said he got a call from a representative of the company that sold the card that he was about to be using.
The representative said the company was going to cancel the card and refund the money he’d paid.
“I was really surprised,” Al-Bab said.
After a few hours of frantic negotiations, the company agreed to cancel his card, he said, and he was able to buy a new one.
The new card was issued the next day.
Alab was still in shock when the company refunded him.
He said he was devastated and felt betrayed.
But he did not want to let go.
After that, Alab said, he started thinking of other ways to make money in the restaurant business, even if he was still struggling to find work.
The man who helped him through his first few years in the culinary industry is now a full-time chef at the Palestinian restaurant The Shisha Bar.
Al-Abed said the experience helped him realize that it is not enough to be an aspiring chef.
He also wants to help others learn how to get ahead.
“For me, I’m a student of the industry, and I want to get involved,” he told The Jerusalem Times.
“There’s no point in being a chef if you don’t want to learn.”
In a country where more than 20 percent of the population are under 30 years old, the situation is even more dire, with many of the young people having never taken a formal culinary course.
“There are so many people that don’t know anything,” Alab told The Times.
“It’s like the first time they see someone at a restaurant and they’re confused, they don’t understand.
You have to know the rules before you can go to a restaurant, and that’s why you have to get the knowledge.”
He said he also hopes that his experience will inspire others to take up the field.
Alba is not alone in wanting to enter the culinary world.
A group of chefs and other culinary educators, who are trying to reach out to younger generations, are also trying to educate them about the challenges they face as young people.
“We need to make it easy for young people to learn the industry,” said Ali Abouel, a 30-year-old Israeli chef who recently started a training program in the kitchen at his own restaurant.
“This is not just a problem for young women, it is a problem that we are all facing.”
Al-Aba’s experience is not unique.
More than 200,000 Israeli students are studying the culinary arts, and many have found that they are unprepared for the job.
The education sector in Israel has struggled with the problem of under-achieving graduates.
For Alba, it has been a challenge to find the right job, particularly as he is a young professional who is starting to earn his first salary.
“It’s tough, but it’s necessary,” he explained.
“In a way, it helps me to understand the industry more.”
Alba, who has a master’s degree in culinary arts from Bar Ilan University, hopes that he can help others to make the transition from the culinary profession.
He believes that he and other aspiring chefs have the right to learn.
“In the beginning, it was very difficult to learn, because you need a lot of training,” he noted.
“Now I’m able to take more courses and make a better living.”
Alab said that he hopes that the success of his new restaurant will help other aspiring students in the same situation.
“Maybe they can go and start a business that helps others,” he added.