Kitchen Careers Gets Hot

Popularity of food shows and an increase in concern over food safety has many people considering a career in all things food.

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A culinary student holds a piece of flesh in a butchery class at the Le Cordon Bleu program at California Culinary Academy in San Francisco. The school saw a dramatic rise in applications in 2008.
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Culinary students use knives to filet fish during a butchery class at the Le Cordon Bleu program at California Culinary Academy in San Francisco.
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Culinary instructor Chef Matt Cosenza shows a student how to filet a fish during a butchery class at the Le Cordon Bleu program.
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A culinary student uses a chefs knife to cut green onions during a butchery class at the Le Cordon Bleu program.
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Culinary student Joanna Terry cuts vegetables during a butchery class at the Le Cordon Bleu program at California Culinary Academy.
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Culinary student Maria Bichinsky carries a fish to her workstation during a butchery class at the Le Cordon Bleu program.
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Culinary instructor Chef Matt Cosenza (C) looks over a butchery class at the Le Cordon Bleu program at California Culinary Academy.
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Culinary instructor Chef Matt Cosenza (C) talks to students during a butchery class at the Le Cordon Bleu program.
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Culinary instructor Chef Matt Cosenza (L) shows Joanna Terry how to filet a fish during a butchery class at the Le Cordon Bleu program at California Culinary Academy.
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Culinary students do prep work for a meal during a butchery class at the Le Cordon Bleu program at California Culinary Academy.
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Culinary students do prep work for a meal during a butchery class at the Le Cordon Bleu program at California Culinary Academy.
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Students crowd around a sink during a butchery class at the Le Cordon Bleu program at California Culinary Academy.
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