Food hobbyists might not be able to agree on much, but the proof is in the pudding (or, in the case of L.A., the ice cream and doughnuts): If the L.A. food scene is anything, it's dynamic. Its continual evolution and adaptation enables aspiring chefs to jump into a restaurant, truck, cart or pop-up as though they're playing real-life Double Dutch.

This is due partly to straightforward financials. Compared with New York, the other main U.S. city where a starry-eyed chef might arrive with dreams of "Best of" accolades, it is less expensive to open a restaurant in L.A., wild as that may seem. But there are intangibles that make Los Angeles a draw, too. As a city, we seem to be open to new ideas, be they about physical spaces (see: food trucks) or cuisine (see: We don't even call anything fusion here. It's just all fusion). Just as the city itself does, L.A.'s restaurants offer a mix of cuisines, styles and even opportunities.

So it's no wonder that so many chefs find themselves choosing to build their careers - and often, open their own restaurants - in L.A. Though it's highly competitive, the embrace of the creative spirit here means a potential to win big in terms of revenue, customer base and critical acclaim. And Los Angeles has become one of the country's main food destinations.

What exactly about the L.A. food scene appeals most to culinary professionals looking to grow their career and business?... Read More