Reply #9: Keep cooking at home...

[dannofoot]

After nearly 17 years of working in restaurants (including running some with my family), I'd advise against the risk of starting a restaurant.

I've seen brilliant chefs and bakers get absolutely burned out by the business end of food creation to where they hated the sight of a spatula. Some recovered, others have not.

If you love filling folks up, perhaps you could work part-time at a restaurant, or better yet, teach others to do what you do. Offer cooking classes, or start a home-based "Secret Chef" business where you only cook for small gatherings once in a while.

By the way, this past weekend Mrs. Dannofoot and I made Arroz a la Cubano, Chicken Adobo and Kare-Kare (oxtail and tripe in a peanut butter sauce with eggplant, carrots and green beans -OMG is it good!).