Hi
I am a 33 financial professional who regrets not going to Culinary School in my early 20's. I have worked in the industry as part time jobs during HS and College and understand the culture and hours. I actually like that culture better than the corporate one I am in now. Am I too old to go to the FCI in NY? I have a supportive wife and the financial means to do so. I do not have delusions of grandeur and understand I will probably NEVER make the money I am making now. However, I get very depressed when I think about having to sit behind a desk for the next thirty something years. Is it too late to go? Will I be too old? With dedication, where can I honestly expect to be in the next 5 years after graduation? Thanks for opinions/advice.