Ah, 
homework!
Quote:
1. What type of education do i need?
Business law, personnel management, inventory control, marketing, advertising, finance, oh, and it is nice if you know how to cook!
Quote:
2. What type of training do you need?
Plumbing, electrical, HVAC, carpentry, bookkeeping, labor relations, computer technology, oh, cooking or culinary is also helpful. 
Quote:
3. What is the salary range?
Low end? Probably more than $24k. High end? Um, $36k-$60k, benefits vary widely. That's after, um maybe, 10-20 years?
Quote:
4. What kind of hours do you work?
About 20 hours per week longer than anyone else, first in, last to leave.
Quote:
5. How do you like your job?
Love it
Quote:
6. What future trends do you see that will affect you job, as a Chef, in the future?
The way the current economy is going, people will quit eating out, except for fast food, QSR, and casual, none of which employ anything remotely resembling a chef, let alone a cook, well, excepting corporate headquarters and the main processing plants. Food assemblers, making $10-$15/hour will be the big demand.
There will always be chefs at the top of the heap, i.e. Batali, Keller, etc., but they will never exceed 0.01% of the food service industry.
I hope you were asking my opinion, right?
