So i landed upon as a line cook as my first job, loved the industry worked my butt of to satisfy the sous chef and the chef(it was a bistro) as time passed by i got more responsibilities, lead on the line, made my specials, basically i put all i had into my job(i would skip class and show up at the restaurant because i had an idea for a special). Then i recently got a job as a Co-Chef at a Cafe/dinner, its one of the bussiest places i have ever seen, as i got in a good position, i got as much freedom possible, i am allowed to run the craziest specials i can think of, they are unique and orignal( at 18 years old that privilage is awesome). Now when i have worked 2 year and grew everyday, i am planning to go to a culinary school but my mom who is an awesome cook respects food but wants me to go and get a science degree first as a back up plan. I understand that idea but now my question is what route to take: go get a science degree for 4 years first and then if i dont develop an interest into it then go to culinary school, or go to a culinary school for a year and see if i want to make it my profession then maybe if i dont like it switch to the degree. I realize it is not financially smart to spend so much money on test drive but thinking about the route which is wiser. Thanks for any suggestions, preferably someone who has faced somewhat a situation what i am facing.