I'm currently doing volunteer work in India and going to travel well into the next year so that's why I want to do something structured. Living in Norway with well-off parents and also leftover money from working during high school - yay!
Anyways, what about community colleges in the US. Do they teach you anything of value?
Also, regarding culinary school, approximately how skilled do you become? Is it just about banquets, knife sharpening and cutting potatoes quickly, or do you also learn skills that would be useful in day to day life?
Finally, regarding your last point. It is indeed possible that I would enjoy cooking so much that I'd just go on doing it. However, I have a friend who's sous-chef at a somwhat reputable restaurant here in Oslo, and he's telling me to stay away from the profession every time I talk to him :P I don't know if I'm cut out for 12 hour shifts.
Edit: To Kaique
The reasoning for not just "learning as I go" is that I'm already kinda doing that and I would love to be in a structured enviroment - such as in a school. Secondly, I feel like I've hit a roof of sorts currently. I can hit up almost any recipe on the web, make the dish and have it taste good, but the "x-factor" just isn't there. The finesse, the presentation, all the small tips and tricks that a good mentor could teach you. All the dishes I prepare have the characteristic "Grandma's special dish" feel over it - tastes well, but that's it.
Regarding ICC courses: If I'm not mistaken they seem to be short term courses. I'd prefer something that's at least 6 months or so, to really get to a more.. impressive (?) level