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I owned a restaurant for twelve years and "sponsered" a half dozen students to the Culinary Institute of America (CIA) at Hyde Park in upstate NY...I also took classes at the New School in NYC which back in the late 80'S had a great cooking school. As many of the other posts suggest get in there and do it...It is demanding work, when the rest of the world is off for holidays, restaurants are busy...The CIA used to have two year and four year programs...Baking was another whole area...
Students needed to be "sponsered", that is they needed to have worked in a restaurant for a year or so (not McDonalds) so that they understood basic skills (saute, grill, cleanliness, basic pans and knives, dishwashing, bussing). Many of the students that I sponsered would work for six months and then go back and take class for six months...You learn by doing, and by working for many different types of chefs and restaurants until you find your "style"...it is truly an apprentiship, but it is hard work...Most either love it or hate it.
Good Luck to You
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