New-York tribune., 1912-02-25
your Daughters Vocation
The Demand for Scientific Cooks Exceeds the
Supply and Is Rapidly Growing.
BY Mary Marshall.

Model fats are carried on in certain of these
social centres. where woman trained In
scientific cookery teaches the coming gen
Grafton how TO do the tasks OF housekecp-
ing in the easiest. clcanest and most eco
nCmical manner. Positions OF this sort
bring with them salary Of from $6oo TO
$500 year. In some cases residence Is In
Guided in the arrangement, and then the
salary IS from 500 to 500 or $500 a year.
Luncheon room managers are in demand
in schools, in factories. in clubs. in institu-
tional churches and in Young Mems Chris
tian Association and Young Women's
Christian Association branches and else
where. Women holding such positions need
no end of business ability. besides theoreti-
cal and practical knowledge OF cookery,
and demand and receive from 800 to $1,000
year.
Managing housekeepers in schools and
college dormitories, asylums and institu-
tions are constantly I'm demand. and al
though you might think mature women
would be needed for work Of this Sort
young women are not infrequently selected
for these positions. The salaries usual i'm
such positions range from 500 to 81. 800
year, ECSlO'S bp3lb ana lodging.
Directors Of comnssary departments
buyers or puryeyors for hospitals and pub
lie institutions are also nowadays chosen
from the young scientific cocks, and such
positions pay from 500 TO sl,2CO a year.
Usually supplying board as well.
1t might be thought that profession as
now as this one is would be a hard ono to
train for. hut. on the contrary, thorough
instruction in household management and
I cooking is easy to get
In q dozen Of the largest cities of Amer
ica-and notably Boston. Philadelphia, Now
| York, Chicago. Rochester and Toronto
there are training schools Of countrywide
reputation, where anything from four
| years course TO a brief course I'm cooking
can be taken. In such schools there are
! laboratories where household cooking and
institutional cooking (or cooking IN large
quantities) are taught.
The instruction treats of such subjects as
! the manufacture OF food products includ-
ing visits to leading manufactures; the
chemistry Of food, physiology, table s-r-
vice. iI.YalIl cooking. restaurant manage
ment, lunch room management, the man
agcmcnt Of tea rooms and the history Of
cooking
Schools OF this sort have met with won
derful success wherever they have been
established but in spite OF the response
that women have already made TO this
new call for scientific cooks the demand
is every day growing ana the public is
constantly finding new ways TO make use
Of the services OF these experts.
An example Of how the public can make
use Of the services OF women trained in
scientific cooking is found in Rochester,
where a particularly good course in lunch
room management is given in a well known
| technical school. In this city alone man.
ayers OF banks. department stores and
factories have employed practically all the
graduates this school sends forth. One
young graduate who manages a lunch
room in large clothing factory made the
lunch room so popular that the saloons in
the neighborhood that formerly depended
on the patronage of the employees Of the
! clothing factory had to go out Of business.
In many large cities. but notably In Bos-
ton. lunch rooms are conducted by young
women trained in scientific cookery, and
so far they have. with scarcely any eXcep-
| tlon. proved successful Delicatessen shops,
too, have been conducted by women gradu-
ates from The cooking schools. and in this
field Of activity alone there Is room for
hundreds more TO find good paying occu-
patton
! Copyright, 1912. by Mary Marshall)