Cooking our way out of the recession
A new program in Chicago focuses on giving the unemployed a new start in culinary arts and hospitality. I’d love to wax poetic about the joys and self-improvement by learning how to cook, but with Chicago’s unemployment rate at 11.2% (compared to a national average of 9%), it’s all about the bottom line:
When asked what attracted him to the program, one participant named Billy, hired a month ago to work full-time at the Hard Rock Hotel downtown, reached in his pocket to pull out a paycheck. As of Monday’s graduation, one-quarter of the graduates had already found full-time work.
With the collapse of manufacturing and the middle-class lifestyle it afforded, the class gap provides an interesting opportunity in the service sector. Before there was the assembly line, there was the saute line.
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