I’m often mad lucky and live in an area that I could probably do something similar but to be honest post covid many places pay different.

I work with two guys who like to brag about working in michelin star places, neither of them were paid more than 14.

Today hiring rate is probably 18 and as a Sous chef I make 22. Not amazing but compared to what it was like only a few years ago drastically different.

Still industry sucks and is predatory. Probably can’t do it long term.