Job Prospects:

There is a campus interview. The hotels do hiring. Those accepted into program begin earning 55 percent of union scale.

Apprentice chefs start in pantry doing preparation, moving to food sanitation, soups and stocks, pastry and line cooking. It's full work progress of kitchen.

After Completion of Course:

Apprentices must become union members and, upon completion of program, they earn a certificate as a journeyman cook. This training is as important as a good set of carving knives.

The program also provides ongoing training for hotels that want to retrain current employees. This year's class has 512 students and goal is to begin a new class each semester.

Special attention is given to banquets, which are big-ticket items for hotels and for food servers. In addition to their salary, servers can earn $100-plus in tips from a single event.

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Some feel that a smaller setting can be a friendlier atmosphere for a combination culinary/food science developed product. The larger company, more challenging it can be for two disciplines to work together. Developing a product with fewer people allows everyone to wear more hats and it may be easier for group to collaborate. People tend to be more specialized in larger companies with each person providing a specific contribution to a product before handing it off to someone else.

Although it is still not extremely common to have personnel from these two differing disciplines working together, end product is often superior and more quickly developed when scientists and culinary experts put their heads together. This combination of talents creates a synergy that helps product development team cover all its bases.

Does this mean that a new hybrid type of food expert will soon be in demand in industrial food world? To a certain extent, this is already true. However, some in industry are concerned that with a hybrid food background, expertise in each area will become diluted. Evolution is a slow process.

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