Career of the Year

So exciting that an ever-increasing number of people now want to become chefs. It's the reason for-profit culinary schools are bursting at the seams and hatching large-scale expansion plans to accommodate the surging tide of prospective culinarians (a trend we'll be reporting on in the January issue of RH). Meanwhile, assorted media are working overtime to make a restaurant career seem even more glamorous, lucrative and rewarding than ever. Here are three of the latest developments that are

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