Avant garde, it seems, has nothing to do with traditional art forms anymore; if you know who Ferran Adrià is and what he does/cooks, you will be able to understand what I’m talking about. In any case, if you’ve decided your future is in cooking, as in becoming a chef, take some time to visit this site, home for The Culinary Institute of America, an American higher education center offering Associate and Bachelor degrees, and continuing education as well, in Culinary Arts and Baking and Pastry.
I was very happy to see that the CIA (short for the name of the school) has some cool ways to show the second best of itself (the best of which is food, of course): they present blogs kept by students dealing with their culinary and campus experiences, and also a podcast series presenting some of its most relevant graduates telling about their projects and vision. Excited about what you just read or heard? Then make sure you explore the full catalogue of academic courses, take a look at the campus facilities, and even browse the menu and wine list for some of the CIA-managed restaurants where you will be able to practice your arts as a student, or go on to make your reservations to dine there. 
