Food Styling/Writing

I asked this question in my first post in the Beginner's forum, but thought maybe we could get an interesting thread going here. As a freelance food stylist and writer, formerly a chef (25 years) I'm interested in how others may have transitioned from food service, culinary school, other other venue into the media form of food professionalism. What kind of experience have you had with culinary organizations like IACP or NYWCA? Any networking suggestions?

I am currently a student at J&W and am considering a job as a food writer, but am having trouble finding info about how to get into the business. I have great writing skills and would like to use them in the field. I am interested to know how you made the transition and where to find more info on that career path if possible.

The transition is seamless and difficult. One uses ones experiences to break in and then beats down every door in the path. It ain't easy and sometimes it ain't fun. But one can really get out there if one tries. Use the cooking sense available to you and tap every avenue you know possible: online and in print. They're all good. And they all get you known. Don't quit because your fifth submission is rejected. Quit only because you want to quit. Write so that readers know you love food and fun. Because fun, after all, is why we're in this biz.