Well, yes and no (don't you hate it when someone gives you that sort of answer?). My apology: did not mean to be so flip in my answer, so permit me to be a bit more verbose.
In professional cooking, whether savory or sweet, whether here in the US or Europe, there are 2 basic ways to learn the craft and become a pro:
1) SCHOOL: attend, get good grades, get good internship, impress instructors who will give you a good recommendation (this is the new sytle, and the one I used to become a pastry chef).
2) APPRENTICEPSHIPS: old school, rather difficult to do these days in the US, but still quite common in Europe: spend a few years traveling around, going to various places, convince various chefs/restauranteurs to give you an apprenticeship: you get paid nothing, but they will, in turn, teach you everything they know.
The choice is mostly a matter of personal comfort. Being a young person, definitely suggest you try #2. Learn. Travel. Enjoy. Get big passion. Your decision, at this point in your career, is rather important, so take time to make a proper decision.
Humbly suggest you start out by volunteering your time at a local restaurant and being the pastry cook making desserts and cakes; see how you like it. What is your reaction: stupid drudgery, or: hey, this can be so much better and fabulous??