Hi. Been a long time since I've posted here. It's good to be back I'm a culinary professional who has been out of the biz for a long while and I'm here to get anyone's input on re-entry. I'm trying to realistically assess all of the pros and cons of the transition. Here's a short version of my story so far. I "burned out" of the kitchen after 10 years and I've been doing various jobs and studying since then without much progress. Food and beverage arts are the only things I've been passionate about for the duration. I now have an offer from a friend to work with his burgeoning restaurant group in NYC which means leaving California and a cushy (but dead-end) office job. It means leaving the 9-5 lifestyle for the grueling schedule of a cook. It means taking a pay cut since I can't jump into a sous position and I'll be in an expensive city. Basically, it means starting my career over. Exciting, right? Thanks in advance for your thoughts.