I really think that culinary schools should not accept students without any previous working experience. Your question explains my feelings to the "T".
I don't know what you mean by "Chefs", as this is N. America and everyone has a different interpretation of what a "Chef" is. In Lagom's case he is supervising 40+ staff, which is what I consider a "Chef" to be--a manager.
After culinary school you will discover that employers be looking for working experience firstly, most--if not all are non-plussed by the culinary school paperwork. Many graduated students will work two or three jobs in the first few years, as employers are reluctant or unable to provide 40 hrs a week.
Once you get experience under your belt and prove yourself, things change. Employers are reluctant to pay overtime, so once you start pulling those 40 hr weeks and getting some overtime, you will be asked to become "Management" where you will paid a monthly salary and expected to work at least 60 hrs a week, with 70 more like it. 80 hrs a week is usually only around Christmas time or peak periods for that business--or if key employees leave and you have to jump in.
I encourage you to start looking for work now-- washing dishes, cleaning lettuce, what ever. Do it while you go to school. You need to find out for yourself what working in the kitchen is like, don't take my word for it, or Langom's, or Ed's .
Hope this helps