Steve
05-08-2007, 03:36 PM
What is going on now with the price of education? I mean how can it really cost $84,000 to study cooking?
Rick Park makes $10.50 an hour and has to pay $705 a month in student loan payments? Do you get the feeling that our society is going to collapse under a mountain of debt?
‘Top Chef’ Dreams Crushed by Student Loan Debt (http://www.nytimes.com/2007/05/08/us/08default.html) - Rick Park started working at a Jack in the Box in Austin, Tex., when he was 18. He moved on to sub shops, pizza parlors and chain restaurants, turning out hundreds of meals during a shift.
Two years after graduation, all the “Bam!” has been drained from the dream. Mr. Park makes $10.50 an hour at a bistro in Austin best known for its French fries, trying to pay down his student loans. While he dodges phone calls from the bank, his mother helps him make his $705 monthly payments, almost twice his weekly take-home pay.
Erica Reichlin at CatFish Max in Seaford, N.Y., on Long Island. She owed nearly $84,000 as a graduate of the California Culinary Institute.
http://graphics8.nytimes.com/images/2007/05/08/us/07default-600.jpg
Rick Park makes $10.50 an hour and has to pay $705 a month in student loan payments? Do you get the feeling that our society is going to collapse under a mountain of debt?
‘Top Chef’ Dreams Crushed by Student Loan Debt (http://www.nytimes.com/2007/05/08/us/08default.html) - Rick Park started working at a Jack in the Box in Austin, Tex., when he was 18. He moved on to sub shops, pizza parlors and chain restaurants, turning out hundreds of meals during a shift.
Two years after graduation, all the “Bam!” has been drained from the dream. Mr. Park makes $10.50 an hour at a bistro in Austin best known for its French fries, trying to pay down his student loans. While he dodges phone calls from the bank, his mother helps him make his $705 monthly payments, almost twice his weekly take-home pay.
Erica Reichlin at CatFish Max in Seaford, N.Y., on Long Island. She owed nearly $84,000 as a graduate of the California Culinary Institute.
http://graphics8.nytimes.com/images/2007/05/08/us/07default-600.jpg