Where is this all going?

Sometimes I think only someone foolish, deluded or just plain March hare crazy would want to own, manage and chef their own kitchen. For someone who never actually worked in a production oriented, professional restaurant kitchen to attempt such a feat could only be described as lunacy. Or perhaps rushing in where any angel would have done prior research into the true nature of the beast and decided that sitting on a cloud playing the harp is preferable to suffering long hours of kitchen hellfire.

Then there's the part about having to pay back loans (or risk a small fortune). The restaurant actually has to remain profitable over a period long enough to reimburse its debt, turn a profit, become enough of an asset that it could be used to earn enough money to one day retire. Burning out before break-even is therefore not an option for the debt-averse.

Yet, here I am in a program whose end result would be my transformation into someone very much resembling a chef. Since I'm not exactly the typical nineteen year old ready to be molded into whatever someone desires, I wonder if a working, non-ownership position is even a possibility.

Seems like going through all of this just to make better turkey at Thanksgiving, grill tastier steaks for the Fourth of July or just save money by not dining in fancy restaurants is really a waste of resources.  At least a semester's tuition at the community college is about the price of four nice steaks in an upscale restaurant.