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!
2. What type of training do you need?
Plumbing, electrical, HVAC, carpentry, bookkeeping, labor relations, computer technology, oh, cooking or culinary is also helpful.
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?
4. What kind of hours do you work?
About 20 hours per week longer than anyone else, first in, last to leave.
5. How do you like your job?
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?