I am also a Certified Master Baker. I had a very thorough education in the classics. But most of my instructors could have cared less about me. Totally worth it. That base of knowledge is vital to really understanding food, and the culinary arts.
Talent is such a minor percentage of what one needs to be a success.
You must understand the history and origin of cooking, chefs, ingredients, cuisine and culture. You need management training, communication and understanding of nutrition. Most importantly, you cannot stand alone and be a success. You need input from others in your field to be truly well-rounded. Culinary education offers all this, in an atmosphere of support and camaraderie.