On 2006-02-03, TigBits > wrote:

> people happy with my food, run a tight kitchen and hopefully have a little
> bit of fun while doing it.

You should do a Google groups archives search. This subject has been
flogged to death over the years by this and other food groups. The
consensus is, if you've got money to burn, go for it. Go to a
prestigious cooking school. But, it will get you only a slight edge
on all the other hard core chef wannabes that can't afford to go or
went to other less high profile schools like college and community
college programs. What's the count now? Over one thousand cooking
schools in the US, alone. Your starting wage in the real world will
still be at the burger flipper/fry cook level and you'll still have to
put in several years apprenticing to tempermental chefs to get real
world experience and build a resume. You have to remember you are
competing with people who want to be chefs so badly, the will
apprentice for free.

You say you have restaurant experience already. YOu may want to
consider cutting to the chase and using it to find a beginning
position under an established chef and starting there. Save you a lot
of time and money.

nb