I don't post often, but since I went through pretty much what your daughter is talking about, I thought I would share my experiences. I want to mention that I am 42 years old, so my experiences are dated, but from what I have seen, the restaurant world hasn't changed much in the last 25 years.
I was a college graduate who had trouble finding a job in my field (advertising), so I worked a couple of full time jobs while I looked for a "career job" at the same time. One of these jobs was in a gourmet restaurant.
While I was there, I fell in love with the restaurant business and was fortunate enough to be taken under the wing of the executive chef there who taught me to cook. Under his advisement, I applied at and was accepted into the Culinary Institute of America (CIA) in New York.
I completed the first half of the 2 year program and was at the top of my class, but left after finding out that I would have to take on $24k in student loans to complete it. It just wasn't worth it to me - no one in the restaurant world (at least no one that I knew) cared if you had a paper - they just wanted to see you cook. The school was great - I just wasn't willing to spend that kind of money on a 2 year cooking degree.
In the restaurant world, we worked 6 days a week - 12-16 hour days - during season and often couldn't get enough hours to make rent off-season. You work nights, weekends and holidays. All of them. The culture is full of drugs and drinking - after all, what is open at midnight (which is when you get out of work) except bars?
It is a job - not a career. You burn out and your body cannot continue to work those hours forever. You make no money and the environment is awful - the only reason to do it is because you really love to cook. That being said, it was a wonderful time in my life and I am glad I did it. I love to cook and it was something I was truly good at. But even with my passion and ability, it was a short-term thing.
I now have a wonderful desk job that pays me twice what I would have *ever* made in the food industry and I have benefits and paid time off. All of this came from my 4 year Advertising degree - not the 2 year culinary degree I would have gotten in school.
From my experience, I can only recommend that she finish college before trying culinary school. CIA now has a 4 year program that awards a bachelor's degree, but potential employers of Fortune 500 companies usually don't want to see Culinary Arts as your major. Your daughter will want to have as many opportunities as she can in her future. I hope she doesn't choose to limit them by tying herself to a 2/4 year food degree.
I agree that your daughter should follow her passions and be happy, but I think she really needs to look at and experience the realities of the job and not just how it is portrayed by people outside of the business. Please let me know if I can answer any questions for you or help in any way.