For most of the past 200 years, there was one path to becoming a chef, Chronicle Cuisines writer Mick Vann observes. Young European men apprenticed themselves as teenagers and learned the culinary arts from the ground up. But with the advent of cooking schools, the role of chef has been legitimized into a respected profession, and a chef today can make a very handsome salary. Chefs can now attain the status of a rock star.
"...America, on-the-job training, such as that received in the Army or in jail, was the only method of formal..."
June 22, 2001 Food Feature by Mick Vann