Students enrolled in a culinary arts program might often hear about the challenges that those in the restaurant industry face – long hours and demanding customers are part and parcel of being a chef.
What cooking schools might not prepare future chefs for is how important being flexible and creative on a budget might be in some positions.
Chefs in school cafeterias, for example, are often charged with feeding hundreds of children a day while keeping costs less than $2 a plate, including includes food, labor, facilities and administrative costs, according to Medill Reports.
At "Cooking up Change," a culinary competition sponsored by the Healthy Schools Campaign (HSC), teams of students from 15 public high schools in Chicago tried to create healthy lunches that cost only $1 per meal.
Many of the students participating in the competition are enrolled in occupational high schools and are considering a career in the culinary arts.
"We want to instill in the next generation the need for healthy cooking," Rochelle Davis, executive director of the Healthy Schools Campaign, told the Chicago Tribune.
Though cooking within a very strict budget could be a challenge, it could also encourage chefs to become more creative with their menu choices. 
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Many students attend cooking school because they”re passionate about creating and serving delicious dishes, but sometimes it helps to understand the business side of the restaurant industry as well. Many programs now offer 