Most kitchens I've worked in are very much a controlled chaos, a lot of yelling, but not out of anger or frustration, just to be heard frontline to backline to prep line to dish area ect. Hell I can hear an order from expo inside the walk in when we're firing on all cylinders.
As chef Bill stated, I believe the best food comes from busy kitchens, and that more mistakes are made when its slow due to not being focused or engaged in service. A busy kitchen reminds me of what it would be like to be fighting a fire on a ship in the middle of a hurricane lol. Or when I used to play paintball every weekend. A lot of fun considering there's no real danger to life and limb, well sorta.
That being said I would like to try a job in catering or a commissary kitchen, to see what an absolute gameplan for production is like in comparison to a la carte service variables.
I think I'd like it as long as the quality is still there, there is alot of things about timing and holding I would like to know about. I have worked foh for fine dining events and such but never had the time to truely observe how the boh was pulling off the logistics on thier end.