With enrollment in culinary schools on the rise, Eater National takes a thorough look at the pros and cons of a culinary education. Among the chefs weighing in is David Chang, who has been outspokenly skeptical of the value of such institutions. He tells Eater: "[Y]ou're probably better off getting a business degree or a philosophy degree or an engineering degree, anything in higher education, and matching that with real work experience...Start scrubbing pans, start cleaning, start prepping. Do whatever it takes and learn from osmosis." [~EN~]
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