Now that the culinary school degree has been standardized across the
country, the community college option is a great one. Many of the basic
courses will transfer to a more expensive program, should you decide to
go on.

Julia's observations are well taken. Let me suggest that community
college programs offer many of the exact same classes as the 2 year AOS
degrees at fancier culinary schools, for much less money. You still
need restaurant experience, no matter where you go to school.

In defense of some of the standard classes - they include safety and
sanitation, and accounting for chefs - maybe not everybody's favorite,
but you'd better be able to deal with the practicalities, like money
and germs, or else your business will go under.

Leila