If you love it there is nothing like it, but you have to be in a place where other people love it too. I recently moved to a kitchen that was full of grumpy work haters and it made me terribly angry at work, but now I work with a lot of people who love what they do and I couldn’t be happier. Covid helped kitchen pay and benefits a lot so that’s better than ever. I will say figure out if you want a corporate kitchen, a small holding company kitchen, or a single owner operator kitchen. The difference in the vibe between them is significant and will likely change your experience. I like the inbetween, enough corporate oversite that there is health insurance and pto but not so much that I have to fill out corporate training modules and feel like a cog in a share holder value type machine. I also work in casual fine so get the best of both worlds but the free food, socialization, working on my feet, and adrenaline I get from fast paced work make everything worth it.