FINE! I will stay away from a kitchen

I’ve been a long time viewer of this page first time poster tho. And I’m here to ask what can I maybe do to scratch the itch of becoming a chef, without becoming a chef. Cooking has always been a passion of mine but I never gave into it. I love to cook and push myself to be better and make better shit, but I’m never done it as a career. I work as an aircraft mechanic for quite some time for a major airline and typically make 130k annually depending on overtime. I am very pleased with my salary and understand the huge pay cut I would take making the switch the working in the kitchen but I always thought it was a leap I’d someday make. Well I’m hear to say that even though you guys weren’t directly talking to me, you’ve talked me out of it. I see some may posts here about the downsides and how most of you are looking for a way out, and I guess I’ve decided to just keep cooking as a hobby and passion, and stay away from the career. Which leads me to my question. I wanna push myself and take on some culinary challenges, but I’m wondering what I can do as a hobbiest? What’s the highest level I can cook at, without it being my career? How can I scratch the itch? Looking for more ideas than just “google harder dishes” or “buy the French laundry and go crazy”. I regularly cook for my friends and family to try and get better but I’m looking for more.

Sorry for the long post, any responses appreciated