If you've read the bio of Guy Fieri or Salt, Fat, Acid, Heat by Samin Nosrat (recommended) you know many chefs suggest food travel and industry experience as the best culinary teachers. I agree, but am also a fan of continuing education. That's how I found Rouxbe, an online culinary school, for me and my kitchen team. It offers a pro-chef certification worth 6 college credits and accredited by the American Culinary Federation. The platform is built for retention and I learned all sorts of things like how best to choose a knife, plate composition, keeping cooked veggies bright, and more. I'm looking at their plant-based certification next. Fun foodie stuff!
Sounds fun!