Don't Call Them Chefs

Culinary school degrees are suddenly leading to careers outside the kitchen, reports the LA Times. In our food-obsessed culture, beer sommeliers, cheese affineurs (aging experts) culinary philanthropists and even food consultants for historical films are increasingly finding outlets for their unique talents. Specialists say their jobs beat working in restaurants, "being shouted at by mean chefs."

The hottest new gigs are in organic produce and artisinal food and drinks, serving a growing army of epicures. And while other industries may be downsizing, Regina Schrambling notes, the gastronomical sky's the limit. After all, "Dinner cannot be outsourced to India." (More food stories.)