Private chef

Thanks @Chefross, I figured varied experience is a must, and figure I'll be working lines in various restaurants or other operations for about 7 more years before attempting a run as a PC. I would rather not attend culinary school at my age, 28, if possible as nearly all of my work experience has been in high volume, fine dining and banquet service establishments. I wouldn't mind working at a bakery, catering company or with a fishmonger or butcher for some time, as these fields are relatively uncharted for me.

I'm just curious If an established private chef would be up for a sous type of apprentice; whether paid, unpaid, or under the table (The later two making more sense because it wouldn't make you an employer), to assist in their daily purchasing, prep, service, cleaning, and other tasks (Particularly working with a family unit if they have kids and what not). I'm sure the pertainent details of business management and licencing aspects of the private chef's responsibilities would be absorbed just by observation over time. Is this a possibility or is just studying business alone a better option. I would think that the practical application of working for a client on a contract is the most important thing, and doesn't merit investing in business classes at college. Thanks on any insight you can give me on this.