First of all, I'm very happy that you have made the decision to work first in a restaurant before going to school.
Gr. 9? As long as you have a S.I.N.#, sure, why not? You will start at the bottom, which is where everyone starts.
In regards to cullinary school, I'm sure the next 3 yrs will provide you with time to make that decsion. One thing about ojt (onthejobtraining) that I need to explain to you, O.K.?
At work you will be shown what to do. This might not neccesarrily be the right way of doing things, but it is the way it is done at X. It is a restaurant's mandate to make money, if making omeltettes on the flat top is the standard of the place, then it is. Some people catch on quick that not everything shown to them is the right way, and some never do. However, you will also learn how to move in a kitchen, how to think on your feet, and just how important time is.
At school--whatever school you choose, you will be shown the right way of doing things, and should be explained the whys and hows of the way theare are done so. This is a school's mandate, to teach. You may or may not be shown how to move, how to think on your feet, or just how important time is.
So, you see, you need both.
Now, which school? Any university a student applies to requires a gr. 12, the Uni's don't care which school gave you a gr. 12, just that you have it. 90% of the employers don't care which culinary school you went to, just that you know your stuff.
During the next 3 years keep tabs on LCB, and also the various other schools. Beware the culinary schools that pronounce it's students--and graduates "Chefs" O.K.? Pay close attention to tuition fees and after working in restaurants for 3 years you should have a decent idea of what kind of salary you will be making. Best tip I can give you is to check out the local Community Colleges.
Also, see which schools will credit the time you put in towards the cook's "Red Seal" qualification.
Hope this helps