You sound like some of the people I worked with in kitchens as a cook. Pay is usually terrible, but there's variety, everyone is kind of an asshole, you move from heat extremes repeatedly, and are on your feet all day. I liked that job better than any office jobs, because I felt like, if any of us had a problem with each other, we would say it and be done with it (most of the time). I learned how to cook some good food, too. Kitchens in catering companies are probably easier places to start than, say, working as a line cook at a restaurant. You might also find a spot as a prep cook, but line cooks are usually the thing restaurants want, because they move fast, think quickly, get paid little, and work flexible hours.

Economically, the prospects aren't great for that line of work unless you start up your own kitchen or food truck or something once you get enough experience. Even then, restaurants are notoriously difficult businesses. That said, if the chips were down, I wouldn't mind doing it again.