4. You're still doing grunt work
Your entrance to the industry will still be entry-level, which means plenty of chopping onions and peeling potatoes. Sure, you're going in with a larger knowledge set, but you're also going to be right next to guys who have an extra $50k in their pockets.
5. Schools teach error-proof methods
Rules aren't made to be broken, but the best results come from bending them. When many chefs leave school, they get bogged down with theory and don't know how to improvise. And unlike at a comedy club, bad improv isn't tolerated in a kitchen.