The New York Times, March 17, 2014, Monday

The New York Times 

March 17, 2014, Monday

The New York Times (full article)

Culinary Schools Speed the Rise of Hopeful Chefs

Celebrity chefs, myriad cooking shows and stylized menus have energized foodies with dreams of commanding a restaurant kitchen (or TV show) and have educated a public that has become more discerning of food and demanding of chefs, said Rosemary Batt, author of a 2014 study on restaurant practices and a professor in Cornell University’s Industrial and Labor Relations School.