Sedexo & Aramark long time employee wondering about culinary school ?
My gut says with your background, forgo school and get a job in a fine dining restaurant with a changing menu and a chef who sees mentoring and nurturing culinary aspirations as part of his job description.
I agree with Cheflayne about school.You would have developed a lot of organizational, management and production skills over those ten years and school would be a waste of time and money.With your work history you could probably find a chef willing to help build you up.It would be rough for about six months going from being a production machine to putting out a more refined product.Depending on your circumstances working a couple of seasonal jobs in better places would greatly improve your resume.Just remember that with a change like that there are a lot of differences and you will have younger people with less time in the business telling you what to do.If you are focused and mature and prepared to work hard at learning you have the opportunity to advance quickly.
I agree with both posts. In my career I worked for Marriott Corporation and cooked same as you for many years as well.
With your supervisory experience you may want to consider looking at the future, your health, goals, and aspirations, as you may be a better candidate for Sous Chef or management.
As far as the culinary skills go, your experience in food service has allowed you to be acquainted with many forms of cooking, and this will aid you in advancing to finer dining. The cooking and prep part, you already know, only the ingredients and a few tweaks will change.
I have one more bit of advice to give you.
Do the best homework you can possibly do when you are out there looking for that great place you want to work at.
Ask around to see what that place is like to work for, who the Chef is, what his temperament is all about.
Save yourself a lot of grief before you take a job at someplace you'll regret later, simply because you didn't know enough about the place beforehand.
You've already spent a decade perfecting a lot of the skills you'd get in a culinary school. At your age and with your considerable experience you'd probably be better off just stepping up to a better restaurant and learning OTJ.