I posted this as part of my introduction, but it didn't receive many replies. I thought maybe if I asked the question directly to the board I might get some advice. So first some background. I am 34 and have been cooking all my life. I have never been to culinary school and due to my location in the middle of nowhere I have been limited to chain restaurants for the most part. Just like anybody else working my way up from dish to prep, fry, flat-top. broil then expo. I've been a kitchen manager a couple of times but due to some family obligations have dropped down to a basic line cook now. I am hoping with tax check this year to move to a bigger city in order to further my career. I'm wondering if I am going to be able to transfer the skills I have now to a more professional kitchen. Should I be looking into going to culinary school or at least taking some classes? In the last few years I have worked with a few different cooks who have either taken food arts classes or have worked for companies like Aramark, and I wouldn't say they are bad cooks, but I believe I could outshine them in any kitchen environment. So what do you folks think? Is it all about experience and training in certain environments and types of cuisine?