Welcome to Chef Talk. We have many members who have changed to or from culinary fields, so you will have the benefit of their advice and experience. From them you can learn what mistakes to avoid and what opportunities to follow. All of the discussion forums are open to you to read and learn from, and by using the search tool here you can mine them for plenty of great ideas.
You'll notice some of the forums are listed as professional forums. Those are considered "read only" for those of us who are not in the ranks of those working in professional fields in culinary industries. Everyone- including the pros- posts in the general forums, so your questions will be viewed by the widest possible audience and answered there.
Don't overlook the excellent cooking articles, cookbook and equipment reviews, and the photo galleries. To my mind the members are the wealth of Chef Talk, as they hail from all over the world, all ages, all areas of expertise. You can get authentic recipes and methods from pros and home cooks who live and work in those parts of the world.
I hope you enjoy being part of the community. Good luck in your venture!