Now that being said advise don't skip getting some kind of degree if that option is available to you. You can work your way up without culinary school choosing instead perhaps a higher yielding trade or profession as a fall back if you decide to go into kitchen full time when you are finished, or while you are attending.
You might want to note that many of the industrial or institutional catering operations which offer normal hours in many cases seem to require two associate degrees minimally for the higher better paying positions. Also there is growing preference for other certifications CEC and Master Chef which require culinary school background or years as executive chef if you haven't had the schooling.
Keep your options open unless you know already you absolutely love the kitchen. Kitchen is a crazy place and compensation is just ok through the touring stations phase of developing your skills. Lots to learn. Lots of interesting experiences ahead if you can get in to position to enjoy those.