It's been posted many times by various chefs on this forum, that it's not the school, it's what you put into your education.
Whenever I interview chefs for hire, I've yet to care where their diploma is from. I care about their skills, how they demonstrate them, their work ethic, and other intangibles that aren't written on a diploma.
I've seen some terrible chefs come from very expensive schools. The best chef I ever worked with came from a local community college.
My advice is to begin with the end result in mind. Decide before the first day of class what you want to do with your education. Will it be an upscale restaurant, hotel banquets, catering company, hospital/university/government or entrepreneur? With a clear goal in your mind, any school will do. Cooking is cooking, and transfer heat to food hasn't changed in years.
It's more YOU than the school. I'd choose the school that your budget can handle. It's better to be the top student at a lesser school, than a pleeb at the best school. | 
