Students in a professional cook class make hollandaise sauce as instructor Larry 

Students in a professional cook class make hollandaise sauce as instructor Larry Baumann, far left, looks on at the Culinary Academy of Las Vegas, Friday, Dec. 14, 2012, in Las Vegas. The academy is funded through a trust created by the culinary and bartenders unions as well as management from 26 properties on the Las Vegas Strip. Nevada has become an increasingly Democratic state. And the Culinary Union's track record gives a dispirited labor movement some hope even as it continues to hemorrhage workers and reels from the signature of a right-to-work law in Michigan this week. (AP Photo/Julie Jacobson)
Associated Press
Students in a professional cook class make hollandaise sauce as instructor Larry Baumann, far left, looks on at the Culinary Academy of Las Vegas, Friday, Dec. 14, 2012, in Las Vegas. The academy is funded through a trust created by the culinary and bartenders unions as well as management from 26 properties on the Las Vegas Strip. Nevada has become an increasingly Democratic state. And the Culinary Union's track record gives a dispirited labor movement some hope even as it continues to hemorrhage workers and reels from the signature of a right-to-work law in Michigan this week. (AP Photo/Julie Jacobson)
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