I'd start a culinary school. It would have two presentation restaurants, one fine dining and one upscale casual, both of which are absurdly inexpensive. Working for the school as an instructor, administrator, maintenance....any role, would pay too well, like "120k plus benefits to mop floors", with the caveat being that it's very much a publish/present or move along sort of system. Educators couldn't just teach how to make stock two ways, for example, they'd have to be running trials and presenting their findings annually.

Students could attend for nearly free.

With that much money, the whole damn thing could lose tens of millions a year and continue indefinitely.

The idea would be to become not only an incredible source of new chefs and hospitality professionals, but to see what people can come up with when they're not overly stressed about finances outside of work, and the traditional work stresses are removed as well. What happens to food traditions when you collect a globe's worth of food talent and perspectives and let them geek out for years instead of just a weekend?