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I just contribute one thing: chef's school is still a school, and there'll always be some slackers. Don't be one of them.
I used to dine at the California Culinary Academy in SF on Friday nights, when they'd have their weekly grand buffet; expensive, but still an incredibly good deal when you consider you had about 1/4 acre of fine Continental cuisine to choose from. You were essentially eating their weekly assignments. It wasn't only about cooking, it was about presentation, and the student chefs minded the various tables and were expected to converse intelligently about the various dishes with diners, even if they hadn't cooked them all themselves. I remember wondering why the student chefs kept flipping their hands over when I asked them questions (it was dark). Finally realized they had cheat sheets written on the undersides of their wrists!
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