Any work experience.
Every Professional Chef that I know of, and certainly most on this forum, started off washing dishes.
Yes it is "entry level".
Yes it pays minimum wage.
However, after a few weeks on the job you will know what a 1/9th insert is, how to clean out a deep fryer, why you need to empty the grease trough before starting to clean a flattop, how to prep salads, why it's important to knock on the walk-in door when you're inside and just about to open out, and many other seeming useless bits of kitchen information.
The point I'm trying to make is, you will be light years ahead of the kid in culinary school who doesn't have this information. Culinary school is like a piggy bank: What you put into it, is what you get out of it. You can coax your instructors to provide more information or demonstrations than the non-experienced kids can't absorb, relate to, or, more importantly, apply.
Hope this helps