Slaughterers And Meatpackers

Slaughterers and meatpackers slaughter animals such as sheep, cattle, and hogs. They divide the carcasses into cuts of various sizes to be distributed to either wholesale or retail businesses. Most often they work on assembly lines using dangerous equipment like bandsaws, cleavers, and other cutting tools.

Job Skills

Certain basic skills are required of slaughterers and meatpackers. They need to possess good coordination and depth perception, adequate physical strength, and the ability to distinguish between colors. Depending on the State in which they work, a health certificate may be required as well.

Income

In 2002, slaughterers and meatpackers earned a median annual salary of $17,650. Earnings ranged from the lowest 10 percent, who earned less than $15,350, and the highest 10 percent, who earned more than $26,270. The median annual salary was $25,320 in the animal slaughtering and processing industry, where the highest number of food processing workers are employed.

Training and Education

Minimal to no training is required to obtain a job as a slaughterer or meatpacker. Most employees are trained on the job. Depending on the employer, this training can be formal or informal. Training begins with the more elementary techniques, such as basic cutting and bone removal, and progresses to more advance skills, such as dividing carcasses and curing meat. Many employers have begun to combat the rising concern about meat safety by offering more employee training on the subject.

Employment

Out of the nearly 757,000 food processing jobs in 2002, about 128,000 people were employed as slaughterers and meatpackers.

Job Outlook

Between 2002 and 2012, the number of fast food cooks is expected to increase close to the average rate. A rising demand for retail-ready meat that is prepared at the processing level will ensure steady growth for these occupations.

http://www.education-online-search.com/articles/careers/culinary_careers/slaughterers_and_meatpackers

Short Order Cook

Short-order cooks work in restaurants and coffee shops where the emphasis is on speedy service. They often work on more than one order simultaneously. Their duties may include anything from making sandwiches to cooking eggs to frying French fries.

Job Skills

Certain personal attributes are important for short-order cooks to possess. These include the ability to work quickly and efficiently, a well-developed sense of taste and smell, good personal hygiene, and a willingness to work with a team. Familiarity with a foreign language may also prove useful in communicating with other workers.

Income

In 2002, short-order cooks earned a median hourly wage of $7.82. Earnings ranged from the lowest 10 percent, who earned less than $5.93 per hour, and the highest 10 percent, who earned more than $11.25 per hour. The highest median hourly earnings were found in full-service restaurants, and the lowest were found in limited-service eating places.

Training and Education

Most short-order cook positions require little, if any, training or education. Entry-level positions do not require a high-school diploma; however, a diploma could be beneficial for those interested in a career as a cook. Most short-order cooks are trained on the job. Training ranges from basic sanitation and safety, to food handling and cooking techniques.

Employment

Out of the nearly 3 million culinary jobs in 2002, about 227,000 people were employed as short-order cooks.

Job Outlook

Between 2002 and 2012, the number of short-order cooks is expected to increase at a rate faster than the average. As the pace of life continues to speed up for many people, they will continue to demand high-quality food served at a convenient pace.

http://www.education-online-search.com/articles/careers/culinary_careers/short_order_cook

Restaurant Cook

Restaurant cooks usually work in small to medium size full-service restaurants and prepare most orders on an individual basis. They prepare a broader selection of entrees, short-order dishes, and deserts than cafeteria or fast-food cooks.

Job Skills

Certain personal attributes are important for restaurant cooks to possess. These include the ability to work quickly and efficiently, a well-developed sense of taste and smell, good personal hygiene, and a willingness to work with a team. Familiarity with a foreign language may also prove useful in communicating with other workers.

Income

In 2002, restaurant cooks earned a median hourly wage of $9.16. Earnings ranged from the lowest 10 percent, who earned less than $6.58 per hour, and the highest 10 percent, who earned more than $13.21 per hour. The highest median hourly earnings were found in traveler accommodation, and the lowest were found in limited-service eating places.

Training and Education

Most restaurant cook positions require little, if any, training or education. Entry-level positions do not require a high-school diploma; however, a diploma could be beneficial for those interested in a career as a cook. Most restaurant cooks are trained on the job. Training ranges from basic sanitation and safety, to food handling and cooking techniques. Vocational schools can also provide a solid training base.

Employment

Out of the nearly 3 million culinary jobs in 2002, about 727,000 people were employed as restaurant cooks.

Job Outlook

Between 2002 and 2012, the number of restaurant cooks is expected to increase at a rate similar to the average. Much of this increase will come in the form of casual, rather than high-end, restaurants. This is due to trends such as larger expense accounts, more family restaurants, and a growing number of away-from-home meals. Competition for jobs in the kitchens of more expensive restaurants is expected to be fierce.

http://www.education-online-search.com/articles/careers/culinary_careers/restaurant_cook

Poultry And Fish Cutter And Trimmer

Poultry cutters and trimmers slaughter, divide, and pack chickens and other poultry. Most work on assembly lines executing unique tasks. Fish cutters and trimmers prepare fish for manufacturing or retail by scaling, cutting, and dressing the fish. In retail outlets, they may interact with customers and fill orders. Both poultry and fish cutters and trimmers create ready-to-heat products by dicing bit-size pieces, adding vegetables, and mixing in sauces.

Job Skills

Certain basic skills are required of poultry and fish cutters and trimmers. They need to possess good coordination and depth perception, adequate physical strength, and the ability to distinguish between colors. Depending on the State in which they work, a health certificate may be required as well. Retail butchers who interact with customers should have a professional appearance and friendly disposition.

Income

In 2002, poultry and fish cutters and trimmers earned a median annual salary of $17,820. Earnings ranged from the lowest 10 percent, who earned less than $14,270, and the highest 10 percent, who earned more than $24,840. The highest median annual salaries were found in grocery stores, while the lowest were found in seafood product preparation and packaging.

Training and Education

Minimal to no training is required to obtain a job as a poultry and fish cutter and trimmer. Most employees are trained on the job. Depending on the employer, this training can be formal or informal. Training begins with the more elementary techniques, such as basic cutting and bone removal, and progresses to more advance skills, such as dividing carcasses and curing meat. Many employers have begun to combat the rising concern about meat safety by offering more employee training on the subject.

Employment

Out of the nearly 757,000 food processing jobs in 2002, about 154,000 people were employed as poultry and fish cutters and trimmers.

Job Outlook

Between 2002 and 2012, the number of poultry and fish cutters and trimmers is expected to increase as fast as the average. The growing popularity of ready-to-heat fish and poultry products will ensure a high demand for these types of workers.

http://www.education-online-search.com/articles/careers/culinary_careers/poultry_and_fish_cutter_and_trimmer

Food Service Manager

Food service managers coordinate the day-to-day operations of restaurants and other dining establishments. In addition to managing the human-resource and administrative operations such as hiring and training new staff, they also coordinate multimple departments, determine maintenance schedules, and order necessary supplies. They ensure that the customer's dining experience is pleasant and timely, and handle any complaints or concerns that arise.

Job Skills

The most important skill required of food service managers is strong communication. They need to be able to communicate well verbally in order to motivate their employees. Often, it is necessary for them to be familiar with multiple languages. Written communication is a must as well, due to the importance of clearly written supply orders. Other important qualities include self-discipline, problem-solving skill, and a clean and professional appearance.

Income

In 2002, food service managers earned a median annual salary of $35,790. Earnings ranged from the lowest 10 percent, who earned less than $21,760, and the highest 10 percent, who earned more than $67,490. The highest median earnings were found in special food services, and the lowest were found in elementary and secondary schools. Most salaried food service managers receive benefits, free meals, and the opportunity for training and advancement.

Training and Education

Some food service managers work their way up from lower-level positions by demonstrating their aptitude for the job and ability to handle more responsibility. While not required, a bachelor's degree in restaurant or food service management can add an extremely strong boost to the resumes of those interested in a career in this field. An associate degree from a community college or trade school can also prepare potential managers. Managers for national and regional restaurant chains are usually recruited from 2- and 4-year college-level hospitality management programs.

Employment

Out of the nearly 3 million culinary jobs in 2002, about 386,000 people were employed as food service managers.

Job Outlook

Between 2002 and 2012, the number of food service managers is expected to grow at a rate similar to the average. A majority of new jobs will be created in full-service restaurants and limited-service eating places. The best job prospects will go to those with a bachelor's or an associate degree in restaurant and institutional food service management, and opportunity will be higher for salaried employees than for self-employed managers.

http://www.education-online-search.com/articles/careers/culinary_careers/food_service_manager

Food Preparation Worker

Food preparation workers, the largest segment of the culinary workforce, work under the supervision of chefs and cooks performing routine duties such as preparing ingredients, retrieving kitchen utensils, and chopping vegetables. Their tasks often include cleaning utensils, counters, and dishes.

Job Skills

Certain personal attributes are important for food preparation workers to possess. These include the ability to work quickly and efficiently, a well-developed sense of taste and smell, good personal hygiene, and a willingness to work with a team. Familiarity with a foreign language may also prove useful in communicating with other workers.

Income

In 2002, food preparation workers earned a median hourly wage of $7.85. Earnings ranged from the lowest 10 percent, who earned less than $5.96 per hour, and the highest 10 percent, who earned more than $11.37 per hour. The highest median hourly earnings were found in elementary and secondary schools, and the lowest were found in limited-service eating places.

Training and Education

Most food preparation worker positions require little, if any, training or education. Entry-level positions do not require a high-school diploma; however, a diploma could be beneficial for those interested in a career as a cook. Most food preparation workers are trained on the job. Training ranges from basic sanitation and safety, to food handling and cooking techniques.

Employment

Out of the nearly 3 million culinary jobs in 2002, about 850,000 people were employed as food preparation workers.

Job Outlook

Between 2002 and 2012, the number of food preparation workers is expected to increase about as fast as the average. Due to general increases in population, household income, leisure time, and the number of double-income households, more people will be taking vacations and dining away from home. The number of food preparation workers in restaurants and stores that offer meals-to-go is expected to increase faster than the average.

http://www.education-online-search.com/articles/careers/culinary_careers/food_preparation_worker

Food Dryers

Food and tobacco roasting, baking, and drying machine operators and tenders operate equipment that lowers the moisture content of food and tobacco in preparation for packaging. They also process canned foods. They work in spaces specially designed for food processing and preservation, and normally work standard 40-hour weeks.

Job Skills

Certain basic skills are required of food and tobacco roasting, baking, and drying machine operators and tenders. They need to possess good coordination and depth perception, adequate physical strength, and the ability to distinguish between colors. Depending on the State in which they work, a health certificate may be required as well.

Income

In 2002, food and tobacco roasting, baking, and drying machine operators and tenders earned a median annual salary of $23,260.

Training and Education

Minimal to no training is required to obtain a job as a food and tobacco roasting, baking, and drying machine operator and tender. Most employees are trained on the job. Depending on the employer, this training can be formal or informal and last from one month to a year, depending on the difficulty of the tasks. Training consists of observing other experienced workers operating various types of equipment. In order to advance to supervisory or management positions, a degree specific to the particular industry is usually required.

Employment

Out of the nearly 757,000 food processing jobs in 2002, about 19,000 people were employed as food and tobacco roasting, baking, and drying machine operators and tenders.

Job Outlook

Between 2002 and 2012, the number of food and tobacco roasting, baking, and drying machine operators and tenders is expected to grow more slowly than the average. Advances in automated cooking technology mean more of this type of work is being completed at the manufacturing level rather than the retail level.

http://www.education-online-search.com/articles/careers/culinary_careers/food_dryers

Food Batchmaker

Food batchmakers operate mixing, blending, and cooking machines for use in the manufacture of various types of food products. They work in spaces specially designed for food processing and preservation, and normally work standard 40-hour weeks.

Job Skills

Certain basic skills are required of food batchmakers. They need to possess good coordination and depth perception, adequate physical strength, and the ability to distinguish between colors. Depending on the State in which they work, a health certificate may be required as well.

Income

In 2002, poultry and fish cutters and trimmers earned a median annual salary of $21,920. Earnings ranged from the lowest 10 percent, who earned less than $13,930, and the highest 10 percent, who earned more than $35,110. The highest median annual salaries were found in dairy product manufacturing, while the lowest were found in sugar and confectionary product manufacturing.

Training and Education

Minimal to no training is required to obtain a job as a food batchmaker. Most employees are trained on the job. Depending on the employer, this training can be formal or informal and last from one month to a year. A certain number of food batchmakers enroll in an approved apprenticeship program.

Employment

Out of the nearly 757,000 food processing jobs in 2002, about 74,000 people were employed as food batchmakers.

Job Outlook

Between 2002 and 2012, the number of food batchmakers is expected to grow more slowly than the average. Advances in automated cooking technology mean more of this type of work is being completed at the manufacturing level rather than the retail level.

http://www.education-online-search.com/articles/careers/culinary_careers/food_batchmaker

Executive Chef

Executive chefs, sometimes referred to as head cooks, coordinate all dining operations of a restaurant, hotel, or other eating establishment. Their responsibilities may include managing the kitchen staff, overseeing meal preparation, planning menus, and ordering supplies.

Job Skills

Certain personal attributes are important for executive chefs to possess. These include the ability to work quickly and efficiently, a well-developed sense of taste and smell, good personal hygiene, and a willingness to work with a team. Familiarity with a foreign language may also prove useful in communicating with other workers.

Income

In 2002, executive chefs and head cooks earned a median hourly wage of $13.43. Earnings ranged from the lowest 10 percent, who earned less than $7.66 per hour, and the highest 10 percent, who earned more than $25.86 per hour. The highest median hourly earnings were found in the amusement and recreation industries, and the lowest were found in limited-service eating places.

Training and Education

Becoming an executive chef or head cook requires numerous years of training, as well as a strong passion for cooking. However, the type of training varies tremendously. High school or post-high school vocational programs offer the earliest chance for education. Independent cooking schools, culinary institutes, and 2- to 4-year college programs provide more in-depth training. Some restaurants and hotels even offer their own training and job-placement programs. Whichever path of training you choose, it will probably include some sort of apprenticeship or internship component in which you will receive real-world experience.

Employment

Out of the nearly 3 million culinary jobs in 2002, about 132,000 people were employed as executive chefs and head cooks.

Job Outlook

Between 2002 and 2012, the number of executive chefs and head cooks is expected to increase, though only at an average rate. A great deal of that increase will come in the form of jobs at casual restaurants, as opposed to full-service, high-end dining places.

http://www.education-online-search.com/articles/careers/culinary_careers/executive_chef

Cooking Machine Operator

Food cooking machine operators and tenders prepare food products such as meat, cheese, and grain by operating and tending cooking machinery and equipment ranging from pressure cookers to steam vats. They work in spaces specially designed for food processing and preservation, and normally work standard 40-hour weeks.

Job Skills

Certain basic skills are required of food cooking machine operators and tenders. They need to possess good coordination and depth perception, adequate physical strength, and the ability to distinguish between colors. Depending on the State in which they work, a health certificate may be required as well.

Income

In 2002, food cooking machine operators and tenders earned a median annual salary of $21,860. Earnings ranged from the lowest 10 percent, who earned less than $14,380, and the highest 10 percent, who earned more than $34,890. Fruit and vegetable preserving and specialty food manufacturing, the industry with the most food cooking machine operators and tenders, reported a median annual salary of $25,320.

Training and Education

Minimal to no training is required to obtain a job as a food cooking machine operator and tender. Most employees are trained on the job. Depending on the employer, this training can be formal or informal and last from one month to a year, depending on the difficulty of the tasks. Training consists of observing other experienced workers operating various types of equipment. In order to advance to supervisory or management positions, a degree specific to the particular industry is usually required.

Employment

Out of the nearly 757,000 food processing jobs in 2002, about 34,000 people were employed as food cooking machine operators and tenders.

Job Outlook

Between 2002 and 2012, the number of food cooking machine operators and tenders is expected to grow more slowly than the average. Advances in automated cooking technology mean more of this type of work is being completed at the manufacturing level rather than the retail level.

http://www.education-online-search.com/articles/careers/culinary_careers/cooking_machine_operator

Cafeteria Cook

Cafeteria and institution cooks prepare entrees, vegetables, and deserts in the kitchens of cafeterias, schools, businesses, hospitals, or other institutions. The quantity they prepare is usually large and the selection of entrees limited.

Job Skills

Certain personal attributes are important for cafeteria cooks to possess. These include the ability to work quickly and efficiently, a well-developed sense of taste and smell, good personal hygiene, and a willingness to work with a team. Familiarity with a foreign language may also prove useful in communicating with other workers.

Income

In 2002, short-order cooks earned a median hourly wage of $8.72. Earnings ranged from the lowest 10 percent, who earned less than $6.10 per hour, and the highest 10 percent, who earned more than $13.34 per hour. The highest median hourly earnings were found in general medical and surgical hospitals, and the lowest were found in elementary and secondary schools.

Training and Education

Most cafeteria cook positions require little, if any, training or education. Entry-level positions do not require a high-school diploma; however, a diploma could be beneficial for those interested in a career as a cook. Most cafeteria cooks are trained on the job. Training ranges from basic sanitation and safety, to food handling and cooking techniques. School districts may provide aspiring cafeteria kitchen workers with on-the-job training and summer workshops, which can lead to a cafeteria cook position.

Employment

Out of the nearly 3 million culinary jobs in 2002, about 436,000 people were employed as cafeteria or institution cooks.

Job Outlook

Between 2002 and 2012, the number of cafeteria cooks is expected show little, if any growth. More and more, institutions are contracting out their food services to private companies. Because of this, the growth of this job market will not keep up with the rapid pace of growth in education and health services.

http://www.education-online-search.com/articles/careers/culinary_careers/cafeteria_cook

Butcher

Butchers and meat cutters receive wholesale meat cuts and divide those cuts into retail-sized portions to be sold in restaurant suppliers, grocery stores, and cafeterias and other institutions. They use slicers, knives, and bandsaws to produce various types of cuts. Retail butchers may also weigh, wrap, and arrange meats, as well as fill special customer orders.

Job Skills

Certain basic skills are required of butchers. They need to possess good coordination and depth perception, adequate physical strength, and the ability to distinguish between colors. Depending on the State in which they work, a health certificate may be required as well. Retail butchers who interact with customers should have a professional appearance and friendly disposition.

Income

In 2002, butchers and meat cutters earned a median annual salary of $25,500. Earnings ranged from the lowest 10 percent, who earned less than $15,490, and the highest 10 percent, who earned more than $42,330. The highest median annual salaries were found in butchers employed at the retail level.

Training and Education

Minimal to no training is required to obtain a job as a slaughterer or meatpacker. Most employees are trained on the job. Depending on the employer, this training can be formal or informal. Training begins with the more elementary techniques, such as basic cutting and bone removal, and progresses to more advance skills, such as dividing carcasses and curing meat. Many employers have begun to combat the rising concern about meat safety by offering more employee training on the subject.

Employment

Out of the nearly 757,000 food processing jobs in 2002, about 132,000 people were employed as butchers and meat cutters.

Job Outlook

Between 2002 and 2012, the number of retail butchers and meat cutters is expected to continue to decline, mostly due to automation and consolidation of the industry. Jobs are being transferred from higher-paid, highly-skilled workers to lower-paid, less-skilled workers who mostly work in meatpacking plants. More and more meat arrives at retail outlets cut and prepackaged, reducing the need for butchers and meat cutters.

http://www.education-online-search.com/articles/careers/culinary_careers/butcher

Become A Chef

Chef Careers Overview

This article provides an overview of chef and cook careers and the requirements to become a chef. This article will outline a chef's job duties, salary levels, and employment prospects, as well as discuss the career's necessary skills, training, and educational requirements to become a chef.

Executive chefs, sometimes referred to as head cooks, coordinate all dining operations of a restaurant, hotel, or other eating establishment. Their responsibilities may include managing the kitchen staff, overseeing meal preparation, planning menus, and ordering supplies.

Job Skills

Certain personal attributes are important for executive chefs to possess. These include the ability to work quickly and efficiently, a well-developed sense of taste and smell, good personal hygiene, and a willingness to work with a team. Familiarity with a foreign language may also prove useful in communicating with other workers.

Income

In 2002, executive chefs and head cooks earned a median hourly wage of $13.43. Earnings ranged from the lowest 10 percent, who earned less than $7.66 per hour, and the highest 10 percent, who earned more than $25.86 per hour. The highest median hourly earnings were found in the amusement and recreation industries, and the lowest were found in limited-service eating places.

Training and Education

Becoming an executive chef or head cook requires numerous years of training, as well as a strong passion for cooking. However, the type of training varies tremendously. High school or post-high school vocational programs offer the earliest chance for education. Independent cooking schools, culinary institutes, and 2- to 4-year college programs provide more in-depth training. Some restaurants and hotels even offer their own training and job-placement programs. Whichever path of training you choose, it will probably include some sort of apprenticeship or internship component in which you will receive real-world experience.

Many different colleges and universities provide the training required to become a chef. A good list of such institutions can be found on this page of college and universities offering information on Culinary Schools and related training.

Employment

Out of the nearly 3 million culinary jobs in 2002, about 132,000 people were employed as executive chefs and head cooks.

Job Outlook

Between 2002 and 2012, the number of executive chefs and head cooks is expected to increase, though only at an average rate. A great deal of that increase will come in the form of jobs at casual restaurants, as opposed to full-service, high-end dining places.

http://www.education-online-search.com/articles/careers/culinary_careers/become_a_chef

Baker

Bakers follow recipes, mix together ingredients, and produce various types of baked goods such as bread and pastries. They work in either retail stores creating small quantities of baked goods, or in the manufacturing sector where they use large mixing equipment to produce a much higher volume.

Job Skills

The skills required to become a certified baker are numerous. Besides becoming skilled at basic baking, icing, and decorating, bakers need to have knowledge of government health regulations, business principles, and a wide range of specific ingredients. They need to know how to run and maintain a variety of baking machines, and often are required to use high-speed, computer-operated equipment. They must also be detail-oriented, able to follow instructions, and good communicators.

Income

In 2002, bakers earned a median annual salary of $20,580. Earnings ranged from the lowest 10 percent, who earned less than $14,100, and the highest 10 percent, who earned more than $33,470. The highest median annual salaries were found in bakeries and tortilla manufacturing, and the lowest in limited-service eating places.

Training and Education

The most common way bakers are trained is by becoming apprentices in craft or in-store bakeries. Working other food handling jobs can be a good way to prepare for becoming a baker's assistant. Many apprentice bakers who wish to become certified bakers often will enroll in correspondence courses.

Employment

Out of the nearly 757,000 food processing jobs in 2002, about 173,000 people were employed as bakers.

Job Outlook

Between 2002 and 2012, the number of bakers increase about as fast as the average. This is due to the consistent growth of large wholesale bakers, traditional bakeries, and specialty bread and bagel shops.

http://www.education-online-search.com/articles/careers/culinary_careers/baker

About Culinary Careers

According to the National Restaurant Association sales in the restaurant industry were $426 billion in the US in 2002. This money was spent on more than 54 billion meals. The National Restaurant Association forecast for 2004 is $440.1 billion in sales (get more info at the: National Restaurant Association website. Simply put, the culinary industry is huge, and growing. 11 million people work in it, representing about 1 in 11 jobs in the US. Selling food is big business!

Culinary careers can follow many paths. About 60% of all culinary workers find jobs in restaurants and eating and drinking places. 20% work in cafeterias inside hospitals, corporations, nursing homes, and universities. The remainder work in hotels, grocery stores, or other locations.

Many people can find a job in a cooking career without having to get a formal education, but the best paying and most prestigious jobs are easier to get if you get a diploma from a Le Cordon Bleu Culinary school. You can find a bunch of Top Culinary Schools by clicking this link. This site provides information on many of the best schools and also allows you to go to a form for each school and request information directly from that school.

Kitchen workers must have the ability to follow recipe instructions, a well developed sense of taste and smell, personal cleanliness, and the ability to work as part of, and direct, a larger kitchen team. Many states also require culinary workers to obtain certificates that they are free from communicable diseases. Obviously, you and I hope they do a good job at this …

Culinary schools teach you the skills of a master chef through actual practice. It is not uncommon that the actual time in live kitchens represents the majority of the education. Le Cordon Bleu culinary schools like those listed on the Le Cordon Bleu section of this site train you in the supervisory and management skills to become a master chef and also include courses on menu planning, portion sizing, food purchasing and cost control, food storage and how to leverage leftover food to minimize waste. Culinary schools also provide you with a background in sanitation and public health rules.

In general, culinary school graduates find work as chefs and cooks, and are responsible for measuring, mixing and cooking ingredients according to a recipe. In the course of their work, chefs use a variety of equipment, including ovens, grilles, toasters, stoves, blenders, slicers, and grinders. Graduates from culinary schools often become head chefs, and are additionally responsible for ordering food supplies and the supervision of other kitchen personnel.

Working as a chef, head chef, or in related restaurant and hospitality industry roles can be fun and rewarding work. Preparing good, or even great food, is by itself rewarding, as is having other people enjoy the results of your work. Career advancement is faster for those who have a Le Cordon Bleu Culinary diploma.

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