I am currently the executive chef at a restaurant in Seattle. I've been working as a professional cook all my life, I have 13 year of total cooking experience of which 5 years have been as leads in various restaurants in Seattle and Portland, and I've been Executive Chef for about 2 years now. Recently I've been thinking about going to culinary school to polish my skills, but I can't help but wonder if it will benefit my career to the point of being worth the cost of tuition.
What do you guys think? Is there anyone else out there who has gone to school after already working their way to the top? Did it pay off?
Let me know what you guys think