It's now one of the largest economic and employment areas of the service and the US economy in general. It continues to grow rapidly as Americans tend to have more disposable income and less time to shop and prepare food at home.

All surveys and economic predictions, both private and government, indicate continued rapid growth for the Industry.

I feel that in high volume / low cost outlets technology will have greater impact, though I wouldn't characterize that as threat to anyone. In the mid to hi-end sector, I believe that there will never be a substitute for a creative, experienced and well trained human.

I'm not sure about the ratio. We at ACI feel very strongly that graduates should understand ALL areas up to a certain level. That's why we only offer a full Diploma in Culinary Arts, Baking and Restaurant Management. We feel that overly specialized programs are a mistake. Kitchens do not operate in a vacuum, but are always an integral part of a larger entity such as a Restaurant, Hotel, Bar, etc.

Positions range from Prep Cook to Executive Chef, Owner, etc. As to salaries, I'd refer someone to the US Department of Labor which keeps good statistics. Most of our new grads start at $20k-$35K, though some may be higher based on experience, maturity and achievement at school.

Loans, grants, scholarships and paid Internships (at some schools)

New York, Chicago, Miami, Phoenix, Los Angeles and San Francisco are my favorites.

They are just to many and too much hybridization to generalize.

There's no one trend that's dominating. However, Pacific Rim/Fusion seems to have really carved out a permanent niche in the past 5-10 years.