Word: seryfert
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Dates: during 2004-2004
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...kitchens of great restaurants, some members of the new generation believe that a degree from a top school will boost their credibility in the profession--and give them instant access to a wide network of alumni. "Being a chef now is like being a rock star," says Nancy Seryfert, vice president of admissions at the California Culinary Academy. Says Tim Ryan, president of the CIA, the nation's most esteemed culinary school: "We've arrived at a place where more young people than ever are interested in the profession. And perhaps more interesting--and important--so are their parents...
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