Howdy Kyle, and welcome. We're way, way more than a recipe exchange. Have a good look around and you'll soon see!
First, you'll notice we have a number of forums. These are divided by the ones for the Professionals and those for the non-professionals. In this case, "Professionals" means the people who are working for pay as chefs and cooks. At this time, in the context of Chef Talk we don't include front-of-house people in that category (although that certainly is a food service profession). Still, you're more than welcome to consider those forums as "read-only"- to browse and explore there. Everyone is welcome to post in the General forums. I'm a home cook myself, so I do read in the Pro forums, but I limit my posting to the General forums as our Community Guidelines state. The Pros do participate there as well. After all, Chef Talk is "the food lover's link to professional chefs", and it wouldn't be much of a link if they didn't hang out there too! There'll be plenty to read about culinary schools in that forum, so a good many answers to questions you may have are sure to be there already.
Besides the forums, we have excellent cooking articles, cookbook and equipment reviews, photo galleries, and more. We hope you'll explore the whole site and enjoy it all. We go back quite a few years, so keep in mind if you do some searching, some of the threads are old. So if you respond, the conversation may have stopped quite a long while ago, and it may be time to start a new thread on your topic. With that in mind, you might try using the search feature to try and find some chicken recipes. Because our members are from all over the world, you could be eating a dish from Indonesia or Greece or Uruguay tonight!
We hope you enjoy being part of this community. Welcome!