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NEW YORK - FEBRUARY 01: Culinary students work on various dishes during a class for aspiring professional chefs at The Institute of Culinary Education in New York City February 1, 2007 in New York City. A boom in all things food, including the popularity of television chefs and cooking shows, is increasing demand for cooking classes for amateurs and aspiring professionals alike. Brian Aronowitz, who works at ICE, says that enrollment for all classes is up, and that the famous cooking school is a 24 hour a day facility, with classes, cooking shows, and clean up going on around the clock.'Cooking is the new post-grad type of career,' Aronowitz says.
