Just curious about some of you guys thoughts on a culinary school. In particular the Culinary Institute of USC (http://www.hrsm.sc.edu/culinary/schedule.html). My question is two levels... first, is it even worth going to a culinary school if it isn't J&W/CIA/cordon bleu etc? Second, if it is, how does this one in particular look? Would it just be a waste of time? I'd be going about this as a career change, if that sort of info would help... Also, I happen to be a...