Hello, culinary schools accept all ages, from right out of high school to someone reinventing their career.  As a graduate of culinary school and someone who has worked in the field for many years, I can tell you that it's a wonderful field to work in but there are many trade-offs.  Working in hospitality means late nights and weekends at work, most if not all holidays spent at work, long shifts and not great pay unless you do your time and work your way up the "food" chain.  It takes an enormous amount of dedication and time.  But it's also lots of fun, you make great friends and coworkers that last a lifetime, and the opportunity to be creative is endless.  Bigger named culinary schools like CIA have a bigger price tag, similar to bigger name universities.  There are culinary schools everywhere though, in junior colleges and some connected to universities without the price tag.  You want to make sure that the school teaches the basics of cooking and builds upon those ideas in upper level classes. If they can place you in an exterships, even better because that will get your foot in the door when you graduate.  I paid half of what CIA charges to get my degree in the same town with a city college culinary program and then did my exterships with some big chef names and that worked out great.  Most chefs that look at your resume want someone who's done the work, doesn't matter where you start.  I'm not sure of culinary programs down here but can help you with the North Bay if that interests you.  Hope this information helps you.