My 2 cents..
When it becomes a business preparing food it is so much work to maintain high quality consistently, the passion is soon lost...
My idea was a supper c club with x amount of folks who will participate 3 days or so weekly sit down together at set hour for dinner, Sunday noonish brunch.
1 set price, one family style dinner, roast chicken one night, roast beef , pasta night, lots of possibilities, served with fresh salad, home made artsian breads, deserts. Vary the menu 10 or so home style family dinners that can be mastered,. also take away heat and eat meals for 2 to 6
Another huge idea, farm to table, really the future IMO.
We have hosted lots farm to table events and the feed back was that the food, service, setting was way more than they ever imagined...better than nay restaurant
Folks will pay for passion...May not get rich....
We have supplied The Little Nell in aspen, regarded as top notch when chef Ryan ran the show.
We also have provided chickens for the aspen food and wine fest. I attended the event and they flew in chef's from all over the world.
I was showing one of our 7.5 lb roasting hens to a famous French chef and he said that that chicken will be tough, it is way to large, you must stew.
We were all checking out my chickens some were cutting up, I roasted the 7 lber. and gave the Frenchie a taste and he replied wonderful..
So it's not tough like you said chef?? He denied ever saying it would be tough LOL...
So my point, follow your heart, try not to over complicate, keep it simple find a small niche you will never know till you try and the best learning is hands on..
Pancho is right a whole lot more to it than just learning to cook however....