[greenyoda]

"As a cook/chef you can startup a restaurant essentially out of your own home."

If you're going to sell food that you made at home, your home kitchen is going to have to comply with all sorts of health and safety laws that govern commercial food preparation, e.g., periodic health department and fire department inspections. You might also run afoul of zoning regulations that prohibit running that kind of business from a residential area. And if you rent your home, it probably violates the terms of your lease.

"There's not enough variety for food."

Where I live (NYC), there's an infinite variety of food. Most other large cities that I've visited also have lots of different types of food available. Where do you live?

"Food is expensive."

Food made by a chef in small quantities will be expensive because it won't have the economies of scale of a large restaurant (e.g., the chef would have to buy the raw materials in small quantities, probably at retail prices instead of wholesale prices).

[hecontreraso]

Thanks, this is good feedback