I've often wondered about the road to the cullinary school, I'd like to become a master chef myself. I cook in a kitchen at my local LoneStar resturant and love cooking at home. But working in any kitchen, especially at a fine dinning or upscale resturant, you have to be good and freaking fast. It's like haveing one fast paced task one after another and it never ends. Everything has to be perfect the first time.
If you want to try for a cullinary school, get a job at a local resturant doing dish or prep, learn what it's like at that pase before you try for cullinary school.
Or just wash dishes, it ain't that bad
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