On 2010-08-20, Giusi > wrote:

> Two stories do not a history make.

Nor do European apprenticeship traditions when talking about US
schools/cooking.

> They earned almost nothing for years and years and they
> weren't given anything to cook until they'd proved themselves.

Hey, it's your system, not ours.

> Most chefs I know in the US went to school.

Of course. We have no virtual slave apprenticeship program like
Europe and never have.

> They have to move as quickly as possible toward that $120000 a year
> job or they will go under from tuition debt.

As most do.

> It doesn't make sense for cookery schools to cost the same as law
> schools but the pay when working averages a small fraction of a lawyer's
> pay.

It does if corruption and greed is the driving force behind cooking
schools and students are basically dumber'n a bag o' hammers and are
lured by completely bogus cooking shows that have absolutely nothing
in common with a real culinary career.

Bottom line: you can only accomplish what you are willing to strive
for.

nb