Hi all. First time poster, but looooooooonnng-time lurker. Before the body of my post, I just want to extend a warm thanks for all the great info, civil discussions, and laughs I've had from reading here. I've worked on and off as FOH, dishwasher, line cook, and manager in a few different food venues going back to when I was 13 starting in my cousin's pizza shop. In my teens, I fell in love with the ways of the classic French cuisine by observing and studying my uncle who was then-head-chef at a prominent local restaurant. While working in the field in my twenties, I had plenty of opportunity to hone my skills. Ideally, I would love the opportunity to go on my own and try my hand at serving the food I love to prepare. I have money aside for this "dream" project, but I have to wonder if I am really being practical by even considering it. First of all, the economy sucks. I don't see my current employer exactly raking it in. Second of all, I am sure that running a restaurant is not the same skill-set as just cooking in it. I have run a bar as GM before, so I am familiar with business, but it is not exactly the same thing. Plus, even though there was bar food, it was a minimal menu. Third, just because I am enamored with rustic French cuisine, it does not mean there is a market for it in my area. Let's see, have I pretty much answered all my questions, lol? What I am curious to hear is if I am pretty close to the mark as to why I ought not to even consider it, or if I am being a bit too harsh. Experiences of others who have also been through what I am considering will be immensely appreciated. Thanks all!