THE FORTUNES OF COOKS [To the Editor of THE SPECTATOR.]
SIR,—It seems somewhat improbable that anyone trained at the Eeole Polyteehnique, a college devoted to Civil Engineering, should afterwards embrace the profession of a cook, but if he' actually did do so and rose high in it, that he should draw a much higher salary than his contemporaries is quite intelligible.
It is platitude which May as well be repeated that in France cooking is rightly looked on as an art, and in order to foster it a rigorous training and an infinite capacity for taking' pains are indispensable, in addition, for those aspiring to the highest pests, to 'Organizing powers of the highest quality: Architects and civil engineers are legion, but chefs de cuisines,. capable of occupying responsible posts in two hemispheres, ekeeetlingly rare.—Your obedient servant, Travelers' Club. CA.11. in, BARING.
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