While culinary schools and programs continue to sprout like mushrooms, fertilized by the popularity of celebrity chefs and TV food shows, apprenticeships as a route to a professional culinary career also are gaining new momentum.Though apprenticeships to reach chef status have long been tradition in European kitchens and Japanese sushi restaurants, they have been growing in demand in the United States for the past 10 years, according to the American Culinary Federation.The ACF said it has ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?