mizu5 said Nono I want to do it as a career.
Then culinary school can be a smart choice. But before you invest that year, have you ever worked in a restaurant? When you start out the hours are long and the pay is crappy and you're almost always executing someone else's ideas. Heck, you could start out doing nothing but skinning hazelnuts for ten hours a day.
If you're in Toronto, go to The Cookbook Store on Yonge Street and pick up a book called "Becoming a Chef." It'll give you a pretty good idea of life in the business.
[I haven't worked in a restaurant in a very long time, but I do work in a related area and have a lot of chefs and cooks as customers.]
Well working in a restaurant is a bit different from a bakery from my understanding.
I mean with just a restaurant you're spending a long while going through prepping ingredients and then are basically setting up everything when someone orders something.
With a bakery you generally have to time everything out and are just getting everything out on a set rotation that can make things a little more relaxed (may be why I always hear of women being more interested in working in bakeries over restaurants).
Though even if you are working in a restaurant doing desserts, there is a good chance you'd be going through some of your own ideas, just due to the fact that there's aren't a lot of pastry chefs around that can do nice desserts. I've heard of more than a few people that were fresh out of school getting some nice jobs in restaurants due to this.
Also on the matter of getting a degree or not, a lot of the larger restaurants began making it fairly standard to require a degree for nicer positions just a few years ago. So I've heard of people that left their job as head chef (that they had for maybe 10 years or so) in a restaurant for a year or two, and when they tried to go back they got turned down due to lack of degree.