As far as admission requirements, the previous poster is correct: CIA requires you have at least six months experience working in a food prep capacity before you can be considered. There are several ways to meet this requirement, and you can check it out here at their home page:

http://www.ciachef.edu/admissions/default.asp

As far as applying, two suggestions.

#1 look at all the schools that are out there. CIA is excellent, but it’s not the only first rate culinary school out there. Most of these schools will send you an information packet free of charge in addition to whatever is on their website. You need to look at the school that best fits your needs and desires as a prospective chef. Here’s a website that lists a number of different schools that are out there:

http://www.petersons.com/culinary/

#2 Okay, this might seem like a dumb question, but have you ever worked in a professional kitchen before? I only ask this because I have, and I have to say in all honesty you have to really “want it” to make it as a chef. The rewards can be tremendous, both financially and personally. But it takes a *lot* of hard work to get there. As a chef, you can count on working 12-15 hour days in a hot kitchen, almost all of it on your feet. You’ll work longer on those days when you’re short-staffed (*somebody* has to wash the dishes). If you think those (and all the other) headaches are worth the rewards, then go for it! I loved my time in the kitchen (most days), and all the chefs I know wouldn’t want to do anything else.