Top chef trained at community college

Richard Rosendale, chef at the Greenbrier resort in West Virginia, hopes to be the first American to win the Bocuse d’Or cooking competition in France. Rosendale earned a culinary arts associate degree at a community college, then entered the Greenbrier’s apprenticeship program.

Chef’s advice: Don’t go to culinary school

Should aspiring chefs go to culinary school? “The short answer is no,” says chef and author Anthony Bourdain.

High-cost training for low-pay jobs

Who’s gainfully employed? New rules regulating student loans at for-profit colleges will affect high-cost training for jobs with low starting pay, such as medical assistants and chefs, reports Education Sector.

Indiana students are training for careers in medical, legal and technical fields.

It’s all on Community College Spotlight.