Although a culinary professional may possess detailed knowledge of raw materials, he or she would not necessarily know how, for example, to keep ingredients from lumping in commercial food packages. Traditionally, they are fortunate to be creating food that is eaten much sooner after preparation than a grocery product will be. In a restaurant, chef is not usually required to consider food packaging, storage, and reheating in same manner as would be encountered in a manufactured food.

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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