90K is really inexpensive. 15 years ago I visited the French Culinary Institute in NY and they wanted $14,000 back then for a 3 month course. A problem with these courses is that without good connections or your own restaurant you will still wind up as a line cook. An investigation in the States found that students went into debt with student loans to finance there training and graduated to be $10 per hour line chefs. Further they found that many restaurants were as likely to fill these positions with walk ins as graduates, choosing to train there own. I love to cook but it didn't seem like a good deal to me.