Hey everybody, My name is Alexandra and I wanted to ask you if culinary schools are nessesery and helpful to become a chef? Before finding this forum I thought they were but now I'm not so sure. I've read for example that Cordon Bleu doesn't give you the proper preparation to cook in a real working enviorment. I need advise! Are short culinary courses better, or working in a restaurant and learning how to cook on the spot? What skills will I need to run a kitchen? (management?) Thanks! P.S. I know making this decision is different for everyone, but I'd be very gratefull for an advise!