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Most chefs I know (and I know a few) aren't actually trained at culinary academies, although that is one way to go. Most working chefs I know started out in a kitchen somewhere as a prep person, worked their way up to sous chef, and then started looking at jobs running the whole kitchen. Some don't even have college degrees at all.
If you really want a career in food service, just go get a job and start getting trained as you go.
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