Okay, I understand, that's a common motif among advice to folks coming into this business. That there seems to be multiple threads essential to success in chefing: (1) you just can't beat hand-on experience, not only hands-on experience, but tutelage under a master, (2) some people have "it," and some don't, and the best way to discern that is under the tutelage of a master, and (3) many people--but not all--benefit from some time in culinary school, it's a fast-track way to acquire book-learning theory and technical skill disciplines and exposure (albeit not mastery) to the big world of the culinary arts.
As with the trades, there is a tension between the "old" apprenticeship model and the "modern" technical school model. Unlike the trades, we don't have a "union" to control admission to the field, and so we have multiple entry points and not standardization of education and training. Along those lines, chefing appropriates the fine arts. So chefing seems to be in this dialectic between the trades and the arts.
Okay, having said all that, in your opinion and experience, assuming one has hands-on experience and tutelage and it seems one "has it," which culinary school in the Twin Cities best provides what one needs to move along the apprentice-journeyman-master continuum in this trade/art? Which best provides the core for the trade and the art of the apprentice, and which will provide the core for the trade and the art when one is a practicing "journeyman"?
To pick one is to make an investment. Not only in tuition, but also in time and much more. So, if you had to make the choice for a child, and it had to be in the Twin Cities, which one? And why? And why not the others?