First, I agree with CoolJ on the business part: you're probably fine. If you are interested in more information, I would recommend checking with your local Small Business Association. They not only are a great resource, but they offer free classes and can offer years of experience.
As for your initial statement about "knowing your stuff", I think you would be surprised.
I am currently a student at the California Culinary Academy in the B&P program. Best decision I've ever made, but I got to the point in my personal education that I realized how much I didn't know. I'm in my fourth week of class and every day I've learned something new: not just technique, but also safety and sanitation, knife skills, piping techniques (and how they can vary from chef to chef), and food science. It's amazing how understanding molecular structure and the different types of bonds (covalent, ionic, hydrogen...) can translate into a fundamental understanding of how baking really works (and conversely WHY it doesn't work).
To make a long story short, I would recommend tracking down a cooking school even if it means being away from family, friends and everything you know and hold dear. Many of the B&P programs are less than a year (CCA is 30 weeks) and you'll get a top rate education.
Good luck!