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Culinary Schools Speed the Rise of Hopeful Chefs - NY Times

By: The New York Times
March 17, 2014

The number of culinary school graduates are the rise, but are all culinary diplomas equal? In this article from The New York Times, ICE's own President and CEO, Rick Smilow, weighs in on the issue revealing what every aspiring chef should look for when choosing a culinary school to launch them into a successful career.

Click here to view the artilce at nytimes.com.

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