Ed LevineFounder of Serious Eats and Missionary of the Delicious
page one story about culinary school grads defaulting on their student loans is just that. And according to our new, smart as a whip resident web developer who has cooked professionally, Kim's story is just the veritable tip of the iceberg. In fact, our man, who wants to remain nameless, says that would-be chefs are weighed down by not only a mountain of student loan debt but also by significant out-of-pocket expenses incurred when they are just starting out. Things like knives, kitchen clogs, expensive restaurant meals, and cookbooks are essential but not cheap, especially when you are making $10 an hour. We'll have more on this story in the days to come. Do any chefs-to-be want to weigh in here?