I'd really, really like to attend culinary school but the only one I can afford is one nearby so that I don't have to incur any additional living costs.Will a high-end chef be less likely to accept me as an apprentice/in his kitchen at all if I attend a small/unknown school?
On that note, have any of you attended Elliot House (a.k.a. The Culinary Institute of Ontario)? Is it a good school? Is it a good program?
Any advice would be greatly appreciated :)