So I have come to a fork in my career path so to speak; I have been working professionally in a kitchen since I was 16 (Not that I really count the 2 years from 16 - 18 as the restaurant was simply a diner) and now being 23 have worked hard at what I do and have worked up as far as Sous Chef at 2 different establisments (A bistro in Aspen, CO and a more upscale Italian Restaurant in Ohio) I currently am employed at a Hotel/Resort where I am a more of an all around cook (I help the Executive Chef with Banquets, work at the Restaurant in the Hotel when they are short, and the other Restaurant that resides on the Resort grounds, which is my main assignment) My skills are well rounded from making stocks and soups to sauteing and grilling. So pretty much the fork is: I look at my Executive Chef who never went to Culinary School, learned like I am from the "School of Hard Knocks" and the Chef de Cuisine who went to school and they are pretty much equals. Is it all that important to have that piece of paper that says I can cook? What are some schools? (By schools I mean schools that train you well) I have only really looked at the CIA in Hyde Park, NY and ACI in Scottsdale, AZ the latter only because my Exe and I got into a conversation about the schools; while I understand that CIA is "The Best" I am sure there are some other schools that stack up equally well. Any advice, opinions, comments?