I do it for the money.
I've been at it for 17 years now and have a rock solid skill set that can land me a job anywhere I end up. Even though I echo some of Brian's sentiments--that I'm getting more and more tired of cooking the same bs for the same group of people--at the end of the day, switching careers at this point in my life would mean a pay cut and some serious re-education. And if I loathed the work, maybe it'd be worth the effort. But for me, cooking professionally is easy as hell, the money is good, and the occasional "glimpses" of what I really enjoy make it hard to walk away.