Chef's of reddit, please give me your honest opinion on Culinary school for Pastry Arts

Hello and thank you SO MUCH for reading this.

My name is Kyle and I am seriously contemplating on going to pastry school at the Institute of Culinary Education in Pasadena, CA. Now before everyone gets huffy puffy about culinary school, let me tell you a little bit about myself.

I'm 32 years old and have worked in the restaurant industry since I was 15 so I have 17 years of experience in hospitality. I started as a busser, worked my way up to a server, then began managing at 19. At 25 I was a regional for 32,000,000 dollars in operations across 7 stores with oversight of 300+ employees. During my time as AGM, GM, and as a Regional I was, in fact, on the line when needed (which was VERY often) so I know the logistics of BOH operations.

When the opportunity was present for recipe development and designing menus I always get EXTREMELY excited. I decided to leave management and go back to the roots of serving (as many so often do) since my significant other does make a nice chunk of change (and I dont want to kill myself anymore). With this free time it's let me go back to what I thoroughly enjoy, experimenting and learning new techniques in the kitchen.

I'm an avid home cook and am fascinated with the world of pastry-dom lol. I can't tell you how much stuff i've learned from various avenues (Joanne Chang and her Harvard segments, Claire Saffitz, Wiley's Baking and Pastry textbook for CIA, reddit, etc) but I can't help feel like I'm in a rut. I can't tell you how many methods and techniques I've studied and taught myself. All in all, I have tried to get an apprenticeship going from networking and it's not going to hot.

I have an eagerness to learn from a professional pastry chef and I'm struggling with finding one that will mentor me, hence why I'm looking at going into schooling despite the cost. What are your thoughts?

TL;DR
32 years old, 17 years of hospitality experience as FOH, then management (AGM, GM, Regional).
Always had a passion for creativity and utmost respect for pastry chefs (Chefs in general)
Left management to go back to serving
Taught myself a lot of methods and techniques but can't find a mentor who will take me as an apprentice.
Thoughts?