I am currently 18 years old and I've been a commis chef in a popular restaurant in my area for 5 months, at the moment we have no head chef (just a sous chef). I really want to learn as much as possible because I would love to start working in restaurants in London or Manchester in a few years.
I have been looking at a school in Surrey, England called Tante Marie Culinary Academy which sounds like an amazing college but because the 9 month course costs around £20,000 my sous chef thinks I should look somewhere else as it is very expensive. My general manager is does not think I should go because he thinks that going to a culinary school won't benefit me as much as learning on the job.
I kinda agree with him but if I and another chef apply for a job and the other chef has a Cordon Bleu Diploma (that's what the culinary academy offers), surely they would get the job because they have been to a school?
I'm a little confused on what route I should be taking, I just want to be in a position to learn as much as possible and gain the best knowledge for an amazing career in food.