One consequence of the surge in culinary school enrollment: an army of unemployed chefs. The response to an ad for part time work on a hot dog stand: "...within two hours they had seven resumes from people with serious culinary educations and cooking chops...15 years experience in hotel restaurant kitchens, fluency in French and Italian, experience in cruise ships kitchens, and as corporate chefs and executive chefs. And almost all of them had expensive culinary degrees. [Diner's Journal]
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