"Gregory Morrow" > wrote in message
ink.net...
>
> http://www.nytimes.com/2007/05/08/us/08default.html
>
> May 8, 2007
>
> 'Top Chef' Dreams Crushed by Student Loan Debt
>
> By KIM SEVERSON
>
>
> "About 72 percent of the schools that offer two- or four-year culinary
> degrees are community colleges or public institutions, "
>
>
For those that "have to do it" a local community college may be a low cost
option, and may be a very good option. I took a class in "how to be a
somnelier"
at Diablo Valley College in Contra Costa Co., in CA, taught by Denis Kelly,
a well know cookbook author and wine maker. That class was in their
Restaurant
Management department. The cost was almost free. In a setting like this, you
can take any class or all classes.
BTW, Kim Severson is a well respected former food writer for the San
Francisco
Chronicle, about a mile from the California
Culinary Academy she writes about.

Kent