A great many culinary schools have continuing ed programs ...not just for professionals getting credentialed, but for enthusiats wanting to learn from the real pros. For example the CIA bootcamps, or some of their weekend programs. These are not demos, but hands on cooking events...you get down and dirty, really learn how to use your knife, your sautoir, techniques of roasting and poaching you never dreamed of with Betty Crocker, as well as much cultural and product knowledge. Whether you're in DC or Denver, there is a program. The truly educated home cook benefits the whole industry from grocery to restaraunt and kitchenwares to appliances.
I've worked alongside seasoned professional cooks in their 50s getting their BA in professional culinary studies from CIA or JW(Johnson and Wales).
Quite frankly the chefs really like the passionate older student who has experience. No one is too old if the passion is there.
Personally, I'm an educator: high school, and I teach humanities and cultures, as well as some culinary things. I am a private chef on the side: ie I can pick and choose my jobs as I like. I do not hold ACF certification, yet...such chefs hold an encyclopedia of knowledge in their heads and have such passion and skill, obviously. One day I would like to take the challenge!