Quote from makloda:
The day I quit my first and only salaried job after university will forever remain in memory. I can perfectly relate to your feelings. I felt burned out after a short 18 months. I thought it was the long hours, later I realized I just wasn't cut out for a corporate career lifestyle. The hours, the schmoozing, the networking, the career-management, the pressure, the stress.
Remember the day when you quit. Remember how you feel, it may be a very unique moment in your life. I was both scared and excited, it was a sunny day, walking out to my car on the final day I had goosebumps. "Is this the right thing to do?" "My god, I burn down all bridges behind me, do I know what the hell I am doing at all?" "So I toiled away at university for 5 years to throw away my first job after 18 months?".
Funny thing is: Once I created my own company I probably worked double the hours at times (all nighters, red eye-weekends with 3 hour sleep etc.) but heck, what a difference it makes when you do something you truly love and are passionate for. It doesn't feel like work. It feels like breathing. And that's the biggest piece of advice I can give anybody. If you want to become self-employed and start a business, then do not look around what area of the economy is now "hot", or where a lot of your friends make a lot of money (selling homes, yachts etc. in 2006). Figure out a field where you are or can become passionate. Where you either are or can become somewhat of an auto-didactic expert. A lot of love for what you're doing (amongst other things) can create the right foundation for a business. A lot of everything else (capital, business plan, nice office etc.) without any passion is (IMO) a recipe for mediocre results.
Marc Veyrat never finished culinary college, he never learned to be a chef, he was fired/quit twice. Yet through a mad-man like passion for food and cooking he created one of the world's most praised restaurants, winning 3 Michelin Stars and 20 out of 20 points in the Gault Millau Guide. Compare this guy with legions of uninspired wanna-be restaurant owners who think dining out is easy money so they start one or two restaurants and quickly go out of business within 24 months, without ever creating a single unique dish.
Good luck.