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I have to agree with rockzilla.
I was supposed to be working on my bachelor's in Baking and Pastry Arts right now at the Culinary Insitute of America, Hyde Park right now, but I realized that before I committed to 12 hour days with not that great pay, I'd take a little time to work in a restraunt and get some art training (I love art as well). Trust me, I love my cooking, and I LOVE the atmosphere of a commercial kitchen, but it's TOUGH.
I recommend that if you're considering that, you get at least six months experience in a respected restraunt. Most culinary schools require some experience anyways, so you might as well get it now.
Good luck with whatever you decide, I'm trying to figure that whole career thing out for myself right now, too.
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it's all about self-indulgence
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