I don't think you can compare top notch culinary formation to anything but the army. The food critics, for the most part, no nothing either. Even a well- schooled chef, at the start of his or her career is slow and not able to use a knife or pastry bag properly. This takes years. This is manual labor.
Cooking is full of skills.
That is why it is best to start young. Of course, if you are set to start cooking, read through all the arguments we've had recently on this web site about school vs. no school, and you be the judge. And by the way, there is no safety in cooking. Unless you are your own boss, or working in a unionized hotel, you are only as good as your last set of ideas. I'm really discouraged by the scene for people who get into cooking when they are older because I've seen stupid, useless and lazy 17 year olds get good jobs, and dedicated, hard working older students getting passed over time and time again.