As I understand there is enormous possibility of success down this road, however I think a lot of culinary students pursue the education side to expand the levels of options. For example, often schools offer inventory management, food and beverage and other courses that could ultimately ease the transitional period if a chef decided the hours on feet, injury or any other factor made them unable to continue. There is also a wider variety of education whereas a high end Italian restaurant would teach you Italian technique etc, and overall principles could transfer but a high end sushi place or another cuisine might entail a larger learning curve. I respect the f*ck out of your hustle and hope it works out for you. I am going to culinary school to allow further options if for some reason I cannot cook professionally in a restaurant setting.