I just had a quick question about culinary school.  I recently enrolled in Le Cordon Bleu's 12 month Culinary Arts program.  I'm going into this with the love for cooking, but without any professional experience in the kitchen.  I'm not one of the starry eyed people looking to get hired as an Executive Chef from Day one after graduation.  Will I gain the skills through the program, and through the 3 month externship, where I can get my foot into a kitchen, and then move...