Lyle Hildahl, executive director of the Washington Restaurant Association Education Foundation tells Hanna Raskin that culinary school may not be the best way to prepare aspiring chefs for the realities of kitchen work. He "fears the current glamorization of professional cooking" doesn't prepare culinary grads for the reality of $12-an-hour drudgery at the bottom of the kitchen hierarchy. Kitchen skills can be picked up on the job, he says, "but everyone wants to decorate a cake or carve a mushroom." [Seattle Weekly]
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