Yes. Pretty much like any profession you need a formal course of instruction. You can hunt and peck your way, for years, and assemble a body of knowledge but a quality culinary program will vastly shorten the learning curve. You need to lay the base and then add to it with practical experience in quality kitchens. You get into quality kitchens when you're young by graduating from a well-respected culinary school. After that, it's all on you.
10/17/14 at 11:14am