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Originally Posted by Rob
You'd be better off trying to find a Chef to be an apprentice under and learn that way. Most of the Culinary Schools in the U.S. are garbage. They are the fly-by-night non-accreditated schools that push people through the system faster than last night's burrito. They are expensive and not worth it one bit. 
If you do decide to go to culinary school, make sure it's in any other country than the U.S. |
Most real chefs will only pick up apprentices that are properly taught via culinary school. Contrary to some belief there are many great culinary schools in the US, primarily on the East and West coast.
PCI is unique in the way that it is the only school in the US owned by a chef and a renowned one at that. It may be worth looking into. Though I would be a little reluctant to not also check out
http://www.baychef.com/ in San Francisco while your at it. It is an accredited Le Cordon Bleu school.
I am sure at either school you would pick up the basics and typically enough to get more than started and either land a fairly good job or have enough knowledge to get into a line at a quality restaurant.