It's been about five years since I graduated from The Culinary Institute of America with an Associate's degree in culinary arts and my Bachelor's degree in hospitality management.

Every single day of my life I reflect on my time at school. It has shaped who I have become as a fully functioning (most of the time) adult trying to eke out a living in my career field.

In my experience, my degrees have been both a blessing and a burden. I have received many, many opportunities by just having those credentials. Good, bad or ugly, the CIA is synonymous with excellence.

On the flip side, I've often had to work even harder because I'm a CIA grad. "Look at her," people have said. "There's no way she knows more than me—if she does, she better prove it."

The school itself wasn't always a picnic, either. I was in a highly competitive group of individuals. The concept of teamwork was upheld and expected by our chef instructors, though shirked by some students in small, deceptive ways.

However, the huge benefit for me of the CIA was that it taught me discipline—a much needed tool at the ripe age of 18. We were not allowed to miss more than two sessions per class, or we automatically failed. Got the flu? Too bad. If you can learn to be at class every day ten minutes early and develop that kind of work ethic, you will become an excellent employee.

We were fortunate to have top notch instructors, equipment, classrooms and resources. The Conrad N. Hilton library was full of every book on food imaginable, and we learned time management, responsibility and professionalism.

As a result of my training and education, I became a kitchen manager/sous chef at age 24, beating out others twice my age. The same is possible for anyone willing to put in the hours of hard work, dedication.

In fact, it's a growing trend that top restaurants won't even consider you for employment without a culinary degree. If not required, it is highly preferable and will give you an edge over competition.

And top schools such as the CIA, the New England Culinary Institute and Johnson & Wales University will leave you in debt like any college, without a whole lot of immediate return on the investment when you graduate.

Line cooks generally make $9 - $12 an hour. Cooks with a degree earn the same—with student loans to pay off.  

For me, it was one of the most worthwhile endeavors of my life, and one I will never regret. Others don't necessarily feel the same.

Many believe you can learn just as much getting out into the field and finding a suitable mentor that can teach you well. I believe them. 

But consider this: Not all chefs working in busy successful restaurants will have the time, patience and energy to stop what they're doing and show you what to do. They want to hear "Yes Chef," not "Do what?"

There is no one right answer for everyone, but if this is the right field for you, all these things I've said should help, not discourage. Even if it has, let it sink in for awhile. Then heck back next week for Part 2, and more information you'll need to know in this career path.