So I've been cooking almost 6 years and have worked everywhere from mom and pop to a resort and stand alone fine dining joints. I'm currently working at a fine dining italian spot downtown. Its really gotten me passionate about cooking again, partly because its less stress and it gives me time to come up with things I could add or do differently to a dish. I think I have the fundamentals of cooking down pretty well. So my question is, would you advise me to go to culinary school and incur a lot of debt, or continue working and hope to learn by working in different fine dining restaurants until I'm able to apply for a sous position?