I debated about this myself. School, or an apprenticeship. Eventually, the apprenticeship idea won out. My younger brother began his culinary career via an apprenticeship and is now an executive chef, so I figured if he could do it so could I (gotta love sibling rivalry, right? :-) jk). It's not easy, but then again neither is culinary school. After talking with a few friends who are chefs, as well as a few of the older cooks I work with, and even my little brother, I've decided that IF I go to culinary school it will be after I have at least a few years of full-time experience in a kitchen. At that point I wouldn't be going to learn to cook, per-se, but more to be shown a new way to look at things as well as to make connections that I might not otherwise make. So far I've been doing well by learning in the kitchen on the job, though reading books (and forums) and talking to other chefs has certainly helped too.
My suggestion would be to find a job at a place that will take you on as an entry level cook (Cook 1 or similar) and be willing to teach you. Stick with it a couple years and see if you're really wanting to invest large sums of money for a fancy piece of paper, or if you are getting by just as well with a less-"traditional" but equally valuable education. It's worked for me so far, landing me a job running a pastry line for a while, and now a Cook 2 position as a line cook. Either way, I wish you good luck and hope you continue to enjoy, and be passionate about, cooking!