What's kind of interesting is how things can be the same, too. My daughter has committed herself to a career in food. She's not going to college. Instead, she m

What's kind of interesting is how things can be the same, too. My daughter has committed herself to a career in food. She's not going to college. Instead, she managed to get a job as a prep and line cook under an internationally-known chef, mostly through luck. This job will teach her if she can deal with being a line cook. If she can hack that, she'll do this for a few years, then maybe head toward having her own restaurant, or something else. This course is not fundamentally different than the course of chefs 50 years ago. What is different is that she can learn so much over the internet - about what chefs are doing elsewhere, about new techniques. Meanwhile, she's developing a style of her own, based on 19th century techniques she learns from old cookbooks and the internet - ways of cuisine so old they feel new today.