So if you are food lover, and love to cook - and are ready to work 8-10 hours a day, hospitality keeps you satisfied and ambience of hotels/restaurants is what you want - head for a good culinary arts school - you should consider becoming a chef.

Wait - there is more. Restaurant-industry employment will reach 13.3 million by 2012. At present restaurant industry is nation's largest employer outside of government. The Bureau of Labor Statistics predicts restaurant industry's growth will be 30 per cent over next two years.

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Recommended Culinary Books:

1. On Cooking by Labensky and Hause (Prentice Hall).

2. Professional Cooking by Wayne Gisslen (John Wiley).

3. The New Professional Chef, The Culinary Institute of America (Von Nostrand-Rheinhold).

Basic outline of courses taught in culinary arts courses:

* Culinary arts in modern food service.

* Culinary terms.

* Utensils, modern kitchen equipment, knives, and techniques of their usage.

* Basic cooking principles (dry and moist cooking and alternative methods).

* Five basic ("leading") sauces, secondary sauces ("small"), manufacture of stocks, soups.

* Seasoning and chefs flavoring.

* Classes in meat, poultry and seafood butchering and preparation.

* Ethnic cuisine, essential baking, starch and potato cookery, and vegetable cooking.

* Salads and "garde manger," breakfast service, sandwich making.

* Recipes and menu design.