I am nineteen years old korean guy who wish to be a korean cook. I'm wondering if I should go to a culinary school or directly learn cooking while working in the kichen to be a professional cook. Of course I know it depends on the person but I really want to hear any real experiences from the chefs who worked in this field so long. So my question is should I go to school or go to work in the kitchen? If your answer is school, which school would you recommend, korean school or famous foreign schools like le cordon blea or cia and why? What is the advantages and disadvantages? Or if your answer is to go to work in The kichen, what is the reason? Or you can write any advice on how to improve culinary skills. I really want to be a cook but I'm only a baby in this field. I wanna hear your precious experiences in this field. Thank you.