Culinary schools rebound

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Just a few months ago, the cooking school business was deflating like a punctured souffle. But at several culinary academies around Los Angeles, enrollment has taken a turn for the better, Cyndia Zwahlen reports. Spurred by out-of-work cooking enthusiasts seeking training for food industry jobs and by foodies brushing up on their skills so they can eat well without paying restaurant prices, sales are starting to recover -- even bouncing to pre-recession levels.

There are also free classes for low-income families. At Operation Frontline Los Angeles, volunteer chefs and nutritionists teach recipes such as Haitian chicken, chocolate-dipped fruit and banana-and-peanut butter quesadillas, designed to appeal to kids and cost less than $1.40 per serving.

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-- Lauren Raab