Hello! I've always wanted to work in the kitchen for my career. I am currently obtaining a Nutrition degree at a university, but am curious if culinary school is necessary for me, as well. I just got my first job in the kitchen as a line cook about four months ago and feel like I have already learned so much. My chef used to teach classes at a college back in her home state and told me she would never deny someone should get education, but thinks I will learn a lot from them, along with experience in other kitchens, hotels, catering, etc. I know the answer varies from person to person, but I just want to know the pros and cons of it. I really don't want to be in any more debt than I already am, but also don't want to not make any progress if I don't have a culinary degree. Any advice would be greatly appreciated! Thanks!