"I also enjoy cooking and am considering culinary arts school."

That is an entirely different discussion that has been here before.
Seek out
and read some of the tell-all books by people who've been there.
Anthony Bordain, for example
(but be ready for some anti-hero posing - don't take him at his word.)
Also, talk to
some local food service folk. From what I understand, as long as you
don't mind going years without a weekend or holiday off, and you like
getting up very early or going to bed very late or both, and don't mind
the occasional burn, it's a great vocation.

There's a guy in Ann Arbor, Michigan, who had all the cuisine chops.
He opened a hot dog stand. Better hours, just as much profit, and he
still got to make lobster bisque when he was so inclined.

Greg Zywicki