Don't give u[ yetI'm sorry your plans were interrupted. You must be very disappointed. What you can do at this point is some self-studying. I know many talented people in this industry who got where they are by a combination of hard work, hands on training and self teaching. You can get a copy of Gilsson's Professional Cooking through Amazon for about forty dollars new and less for a used copy. This is the text book used by the Cordon Bleu schools. Other people prefer other instructional books, and in my opinion you can never have too many books, but I think this book is the most user friendly. Then get yourself a copy of the Escoffier cook book. This book is very in-depth and is more instructional than actual cook book. Some of the techniques are considered generally archaic, but they still apply today and are the foundation for what you will be taught in culinary school. Studying Escoffier for the culinary field is the equivalent of an English major studying Latin in order to better understand the English language. Now grab yourself some knives and teach yourself how to julienne a carrot. You won't feel so much like you're spinning your wheels and you can consider this time as "prep school" for when you do go to culinary school. Just think, you'll be the most advanced student before you even walk in the door. There's more than one way to skin a cat or learn to cook. Good luck and stay in touch with us for any questions or problems you encounter as you progress.