I was not a pro baker, but I worked at a culinary school for a while, so I picked up a little indirect knowledge (which now might be a little out of date). Culi

I was not a pro baker, but I worked at a culinary school for a while, so I picked up a little indirect knowledge (which now might be a little out of date). Culinary school is a very ‘it depends’ proposition. A good school will give you some good preparation for working in a commercial kitchen. It might give you a little leg up in hiring. It can be fairly expensive. Entry level wages are (or were at the time) low. Right now, with worker shortages, it might be easier to walk in and get such a job without school. Long term, you might be looking to owning your own shop, teaching, writing cookbooks, etc.