The Guide to Cooking Schools 1997

Make no cooking is big business. Top chefs often earn six-figure incomes, many achieve celebrity status (think Julia Child, Wolfgang Puck, or James Beard), and have the good fortune to work in a field that rewards creativity, innovation, and hard work. But great chefs are made, not born, and for many, the first step up the culinary career ladder is cooking school. Since 1989, the number of cooking programs has increased 150 percent, and the demand for cooking professionals continues to outstrip the supply. The Guide to Cooking Schools 1998 can help aspiring chefs choose exactly the right program to suit their needs and goals. The book is divided between career/professional programs and recreational cooking schools. There are also listings for national apprenticeships, wine courses, and professional organizations; there's even an index of recommended reading. At the beginning of The Guide to Cooking Schools 1998 you'll find a brief checklist of points to consider when choosing a particular program. The actual listings, though brief, are packed with information on tuition, length of programs, student-to-teacher ratios, percentages of students who find employment, and more. This guide to culinary programs will be useful to readers considering a career in cooking as well as to those just looking for a fun vacation alternative.

Make no mistake: cooking is big business. Top chefs often earn six-figure incomes, many achieve celebrity status (think Julia Child, Wolfgang Puck, or James Beard), and have the good fortune to work in a field that rewards creativity, innovation, and hard work. But great chefs are made, not born, and for many, the first step up the culinary career ladder is cooking school. Since 1989, the number of cooking programs has increased 150 percent, and the demand for cooking professionals continues to outstrip the supply. The Guide to Cooking Schools 1998 can help aspiring chefs choose exactly the right program to suit their needs and goals.

The book is divided between career/professional programs and recreational cooking schools. There are also listings for national apprenticeships, wine courses, and professional organizations; there's even an index of recommended reading. At the beginning of The Guide to Cooking Schools 1998 you'll find a brief checklist of points to consider when choosing a particular program. The actual listings, though brief, are packed with information on tuition, length of programs, student-to-teacher ratios, percentages of students who find employment, and more. This guide to culinary programs will be useful to readers considering a career in cooking as well as to those just looking for a fun vacation alternative.