We already have a good idea about what skills the current crop of culinary school students will have when they start full-time restaurant work. But what will be going on inside their heads? We now have some insight, thanks to a survey conducted by the International Culinary Schools at The Art Institutes. The school polled its students and the results show that the next generation of chefs thinks a little bit differently about their career path than did their predecessors. Remember when the ...
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