Ok so I'm not sure if I've mentioned this before here, but for the past couple of years I've been saving money for culinary school. My original dream was to go to NYC to the French Culinary Institute, which is considered to be one of the best in the country. The list of alumni is ridiculous, the network around the school is amazing, and it's NYC and I'm in my 20's. This is the time. The catch, of course, is that it is very expensive. Like I've said I've been saving but I will still have to take out about $27,000 in loans to do this, and being that it's culinary school I will only have an entry level job ($10-12 hour is the usual salary range) when I graduate. The idea is with my training I will be able to ascend faster in the rankings while working at great NYC restaurants. That is the hope anyway. I decided to look at the culinary schools around here just to make sure I'm making an informed decision by going to NYC, and of course I came across one here that is actually very good and far far less expensive. No I wouldn't have the life experiences of living in NYC but I'd be saving myself almost $20,000 worth of debt, and the school has a growing network of rising chefs in the twin cities area. The food scene here is also growing and evolving. I worked at an old school bakery here for years and they are starting to struggle against the rising competition of higher end patisseries. The school here is starting a partnership with the James Beard foundation to bring in chefs for guest lectures and demonstations. No it's not NYC but there are some great places here where I can learn (and eat). Anyways, I was wondering if anyone here had any advice. I feel as if I should stay here and save my money but at the same time what if I am giving up a great opportunity to live in NYC?