Let me tell you a little about myself before we get started poking fun and trying to help me. I am currently in my Senior year at Florida State University, studying Psychology/International Affairs. Why, you ask? Let's just say I spent more time than I should have pursuing this degree, and it's too late to turn around and change. I have been cooking for the last 4-5 years and I love it. I love restaurants.. being in them, seeing happy people eating good food, watching chefs create art.. and so on. I've been thinking about owning a restaurant for a long time, even while I've been working my way through college. I've looked at every possible future I can imagine, and every future I see, I am owning a restaurant. I am not the most gifted chef of the 21st century, but I know my way around a kitchen and study hard/practice to get better. I want to obtain a culinary degree and I've been looking around at schools, but honestly... something like Le Cordon Bleu is in my price range, since CIA is just too expensive. Is a B.A. and a Culinary degree going to help obtain a job as General Manager, or am I wasting my time with Culinary School? The General Manager position would be short lived, but mainly to help me grow accustomed to restaurant from the managers end, and not so much the cooks end. I won't be entering right away, since I want want to travel Asia while teaching English, after college and get some first hand experience cooking while I'm there. It will be a good 3-4 years before I commit to a school/get a "real" managers job. I am one of those people who is always looking to the future so that I don't miss anything. I am planning ahead, I guess. Thanks for any information you can provide. Feel free to ask if you have any follow up questions that I did not address. Cheers.