Culinary school or not

Already November with the usual Christmas decorations in the shops and people discussing plans for the December holidays. This year is racing towards the end. All the old cliches come to mind of 'time waits for no man' and 'you don't get any younger'. Then paranoia sets in. On of those 'Oh F*ck!' moments where you (again?) start questioning you existence and the usual interrogation of 'Where are you going with your life?'. This existential crisis has been raging forever as many that know me will tell you.

I recall a saying: 'sometimes all you have is the dream'. So I have had mine for a very long time. It entails collecting tastes and smells through cooking with fresh ingredients in an innovative way while also recording the experience and learning more techniques and skills. (This sounds very corporate-ish motto style reading it again.)

The unthinkable happened these past two years when both my older brothers died. The one was sick and died 2016 and the other was not and died in 2015. But what is scary is to be left behind with the ghosts of their unfinished plans and dreams. This made me painfully aware that life is too short for not enjoying what you do for a living and that time will eventually catch up with all of us. That is inevitable and then it is 'game over'. We might as well make plans, follow dreams and appreciate food and love every day. Sounds very 1960 and free-love-style! And I am sure that there are a few 'get-over-your-miserable-self' prophets now reading this!

BUT, I want to start heading in the direction of my dream. I know that I want to write more about food, culture, cooking etc and not just that, but also creating these experiences myself.  Now the question  that always pops up is the dilemma whether proper formal training will enhance my credibility. Would I be able to write with authority and seriously cook for people (other than my usual bunch of friends and family) with the necessary self assurance possessed by someone with the necessary culinary training?

There are diverse opinions out there and even some chefs like Bourdain whom I respect says that the training route is not always the right option. Then there are so many people out there practicing what they love and just riding the experience train. The following is also an insight into the problem.

I gather that it is a very personal choice and all is relative to what you want to achieve. I am still in two minds, and will have to make a decision at some date.

Let me know what is your opinion on getting formally trained at a culinary school.

Happy cooking!