The best way to get into a place like TFL, Alinea, or any of the other upper echelon places is to use connections. School can set you up with connections, but so can essentially begging the chefs to work there. There is a long waiting list for commis at these places. Be prepared to work for free, for about 12 hours a day, doing the "shit" jobs that no one else does.
I agree that there isn't really a "fine dining" school, so choose a school based on your needs and go from there. The best course, IMO, would be to go to a local school and get in the best kitchen you can in your town. Get some experience under your belt...it is unlikely that Keller or Achatz will take you if you don't know some basics.
If/when you go to school, start applying for internships early. Send TFL, Alinea, Daniel Bolud's, etc. your resume, cover letter, and all that, all the time. Start early. If you want to work for Achatz or Keller, don't be afraid to take a job at another place. Success begets success. Your ultimate goal may be TFL or Per Se, but a Daniel Bolud or Eric Ripert can be a stepping stone.
NYC would be a good place to start. There are a ton of really great restaurants that might provide entry to other kitchens. You work for an up and comer like George Mendes, or maybe work for Dan Barber, or one of 1000 different options, then maybe Keller will take a look at you, or Ripert, or Humm, or whomever.
You can use stepping stones. Like, work for the "best" chef in your area, move to a bigger city, work for the best chef there, then move to NYC, or San Fran, or whatever, etc, etc.
Remember too, that it might not be in your best interest to work at a place like TFL right away. If you go to TFL as a commis (an unpaid, low rung worker) you will undoudtedly spent your entire shift brunoise-ing vegetables, shucking oysters, picking herbs, unloading deliveries, etc. All fine work, but you might actually do and learn more at a "lower" rung place, build your repetoire, and utilize that to move forward. I'm trying to say that you might learn more at another place, hard as that may be to believe. But what value is cracking coconuts in the basement going to be for you, even if it is at TFL.
Another path of entry might be through the other "outlets" that these chefs have. Keller has Bouchon, Bouchon bakery, Ad Hoc. These outlets, while not doing the same level of cuisine as his flagships, still follow the philosophy of Keller and can get you into the "family," which is invaluable. So you might start off at Ad Hoc, do a great job, then get the chance to move on to Bouchon, then to TFL, etc.
But hey, there is no set path of guideline for this life. You have to maximize opportunity and make the best of whatever you choose. Don't lower your standards and make sure you are always working in a place that makes you better...that is the key.