The restaurant industry is coming back.

Here is some important information for those who are interested in learning culinary arts but are not able to afford huge costs involved.

The Institute:

The San Francisco Hotel Restaurant Labor Management Education Fund - a union-sponsored training program to be a chef is free for aspiring candidates.

About Institute:

Here you can earn while you learn. The union program is a great place to begin your climb to celebrity chef status. This state-approved program, which began in 1976, is overseen by Hotel and Restaurant Employees Union Local #2 as part of its bargaining agreement with hotels.

It is a three-year, on-the-job-training apprenticeships with classroom instruction. In fact, this program is only one, except for Armed Services, that pays you to learn.

Eligibility Criteria:

Applicants must be at least 18 years of age and have a high school diploma or GED.

Screening Process:

Folding culinary arts into food service - includes related article on trendy food manufacturing.

It is increasingly important for food manufacturers to utilize both culinary professionals and food scientists in their Research and Development efforts, else we are heading towards a society where there wont be any good food to eat.

Food flavors can be either added to foods or developed during cooking processes. However, processes used in kitchen usually produce different results than those in manufacturing.

Culinary professionals can help scientists envision fine restaurant food presentations, which can then be taken and duplicated on a large scale through flavor and/or process technology.

The Odd Couple?

Although working together can be challenging, food scientists and culinary professionals can benefit from learning each other's perspectives on product development. Language/terminology differences can create communication gaps as are often case when people in different disciplines work together.