I think what you have going on is a good start. I would definitely keep it simple and straightforward with small dinner parties etc.
As for the food truck and restaurant idea, I would suggest that you amass some experience first before jumping off into the deep end of the pool. A food truck has all the problem and challenges of a brick and mortar restaurant plus all the problems unique to having a kitchen on wheels. Suffice to say that owning and operating a food truck is in many ways harder than operating a restaurant.
I'll hum a few bars for you.
In many states, food trucks are restricted in terms of what can be made on board. That means its very probable that you would have to rent a commercial kitchen to prep and/or make whatever you cannot make on the truck. You can't cheat and do it at home, either. Health departments tend to get peevish about food that's prepped, made or stored in a home kitchen. That brings me to the next point, storage. You can't keep it on the truck and chances are very good that your local health department will not allow you to store your leftover ingredients in your fridge. That means you will have to either rent some commissary space to store your perishables or buy and install some commercial refrigeration at your home, which may not fly with your local health department. Then, there's parking, permits, insurance, mechanical issues.....if your generator runs out of gas or breaks down, you just can start up the truck and go get a new one or get some gas. If your truck breaks down, you're days worth of revenue is shot, perhaps more, not to mention the lay out of cash to get it fixed. What if you forget to fill the water tanks? You can't operate without clean water. And the list goes on and on and on and on........
My advice would be to get a job working in a kitchen. Spend a few months, maybe a year, learning the business and getting a good understanding of how things work in a commercial kitchen. This is exceptionally important because cooking for friends and family, even doing small get-togethers, is nothing like cooking commercially. The gear is different. The way food is handled is different. The recipes and measurements are different. The stoves are different. The volume of food is different. You get the point. The knowledge that you will gain from your time in a commercial kitchen will be the best investment you could possibly make in furthering your knowledge of cooking etc.
Now, since you are an aspiring chef who's looking to get into the food industry, I will do you the compliment of critiquing your food picture as if you were one of my cooks.
First, the presentation is overall nice. Its not great. I like the use of colors -red, green, yellow, orange etc. But, why two slices of lemon? Next time, make a single cut in the lemon slice from the center out and twist both ends to form a sort of helix shape. It looks better than just bare bones lemon slices hanging out on the edge of the plate.
The cook on the fish looks very good. I assume its salmon. The color is rich, well seared and doesn't appear to be over done. Good work there.
The sear on the scallops is a bit light. Perhaps the pan wasn't hot enough? You need to work on that. That pan has to be screamin' hot with a high smoke point oil. Scallops are a high ticket item and they can never leave the kitchen without being pitch perfect every time. Practice makes perfect. You'll get it.
As for the lobster, it has good color from what I can see of it and appears to be properly cooked. But, the sauce is a bit overpowering. Perhaps next time, serve the sauce on the side or use a bit less of it. There's no since hiding one of the jewels of your plate under a blanket of sauce.
As for the reddish-orange sauce on the plate, its a bit much. It looks like the dish is swimming in it. I assume its some sort of butter sauce, yes? Saffron? Tumeric? Can't really tell.
Lastly, never use cooked herbs for garnish, especially with seafood. If you're going to garnish with herbs, always use fresh picked or none at all. A fresh piece of rosemary would've made that dish's appearance really pop.
Over all, I think the dish shows a solid foundation of skills and a generous amount of talent. The only things that are wrong with the dish are merely due to inexperience. Get some experience and people will pay you a lot of money to make that dish. I think you'll do well.
Good luck.