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I thought I'd drag this thread back up to suggest that anyone interested in cooking as a career should pick up a book called "Becoming a Chef" by Andrew Dornenburg and Karen Page. It's loaded with interviews and advice from world-renouned chefs. It talks about the history of the profession, how to get started, and what to expect when you get your first kitchen job. Of course, no book can make up for first hand knowledge, but it's better than spending a fortune getting into culinary school only to find out that the reality of kitchen work is far less glamourous than what you see.
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