Which is better, to go to a professional school or to find a hotel to help the chef?

Does the chef training go to a professional school or a hotel to help the chef?

The bad thing about being an apprentice to a chef in a shop is that you can't meet a master who really teaches you, and then you spend time and energy doing odd jobs, coolies and running errands. On the surface, it saves tuition, but it doesn't lack time. One advantage of going to a vocational school is that the school has teachers to teach and systematic courses, so it is easy to get started, save time, spend some tuition and learn chef skills.