I agree with the advice above that suggests making sure you want to invest in school by trying the waters first. It is true, there's nothing worse in a kitchen than a culinary grad who hasn't really worked a day in their life in a real kitchen but think's they're worth $80k+ a year or $12+ an hour because they graduated from school.
Do not evaluate anything in this business based on some promise of "school=x amount of dollars or x position" which is what most schools will sell you on. Remember that the "admissions" people you talk to when you call a school are salespeople - they used to work on commission, I think they legally cannot in most states any more, but they still are required to maintain a certain rate of conversions to maintain their job and they really know nothing at all about the culinary business.
However, I just want to add (since I don't see anyone talking about it), that any college level+ education is about the network you get introduced to and participate in more than any other factor. I see too many people in school or after graduating that never really figured that part out.
You don't pay enormous tuitions to go to a place like Harvard Business School because it will automatically make you a first hire for CEO in any fortune 500 business. You do so because you understand that successful businesses (from existing to startup) require connections, awareness and social leverage - and Harvard Business School drops you into one of the most influential networks in the world.
Ask any body of successful working chefs/cooks/FoH/caterers/GMs/etc whether they network or not with other chefs, or indeed the myriad other players in the hospitality business and they will not only tell you yes, they will tell you without being asked that they all talk to each other and they all know each other as well as others who've made both good and bad names for themselves in the area.
The hospitality business is more often than not a transitional business, it is very rare that a business or the team running that business stays in place for more than a few years - and because of that volatility, having a great network is one of the most important tools you can have to not only stay employed but prove yourself very useful to your partners, investors, employers, etc., or indeed get your own ventures going.
Going to culinary school doesn't guarantee anything, but if you're smart and aware it can be a very effective way of plugging in to the network in your area. I graduated a few years back and virtually all of my business and clients since can be traced back to the massive network of people I've been able to develop from going to culinary school.
Likewise, you should take your school's location into consideration for that reason if you are indeed going to go to school.
Finally, what roped me into this thread was the original question: AI vs LCB?
I know many staff who've worked for both, and the thing to know is that it will vary greatly based on campuses and personnel. Just using AI as an example the difference between the Hollywood, OC and IE campuses in SoCal are enormous. IE is the largest, OC is one of the best rated nationwide, but Hollywood probably has some of the best connections (which reflects the food scene in So Cal).
I know many grads of LCB who loved their experience, but I also know chef instructors who walked out of LCB job interviews because they were disgusted by what the LCB program was teaching.