It's the first day of school at the Baltimore International College, and chef instructor Kurt Reuschling is urging the students to breathe through their mouths as tears roll down their faces. The incoming freshmen - decked out in crisp white uniforms and armed with shiny kitchen knives - are cutting onions.
The culinary training at the school draws chefs-to-be from various backgrounds and experience. While some have restaurant experience, others are transfer students or have military backgrounds. One of the students, Kevin Keller, left his job at an auto shop to learn culinary skills.
See a video presentation about the school at baltimoresun.com/cooks.