Career choices with a Culinary Degree?

What other choices do we have other than the "kitchen" jobs? I have been looking at food styling but here in Canada it's almost impossible to find info on the subject (i'll keep looking). Waht else is out there? We have numerous transferrable skills that we can apply to other areas of the industry.
Thanks for you input, DMK

David, the sky's the limit! thankfully you've chosen a industry which is wide open as you know it is always wise to seek info on possible career ventures and you are in the right place... also i would like to praise you for your decision in not trying to seek employment in the restaurant business, although it is never bad to hold a job here and there just for experience's sakes. I am venturing into the personal chef business down here in Miami (I don't like long hours-holidays work-weekends) so unlike many people out there in the rat race you can step back and choose where you want to go...
Good luck!!

[Anneke]

Hi David, welcome to a fellow Canadian! Tell us, have you ever worked in a professional kitchen? What about those other transferable skills you mentioned; what are they? This might help us help you better...

Originally posted by Anneke:
<STRONG>Hi David, welcome to a fellow Canadian! Tell us, have you ever worked in a professional kitchen? What about those other transferable skills you mentioned; what are they? This might help us help you better...</STRONG>

Discipline is a FACT of success in this industry, although I have been working in professional kitchens for about 3-4 years - I can tell you that discipline and hard work will get you noticed. I graduated from George Brown College here in Canada, it holds a very high reputation and the experience there was invaluable. I took my work very seriously in college, I worked hard outside the classroom planning my presentations for cooking labs and studied very hard after school - always trying to be unique and show my eagernes to learn. I received many praises from my instructors outlining my hard work and dedication - the greatest rewards where that I learned to appreciate myself as an asset to this industry, because of my hard work I left with humbling letters of reference for my Chef Instructors and Coordinator and of course graduated with a great foundation for Culinary Arts.
As far as transferable skills I have been able to apply artistic and creativity to my work, organizational skills, definite discipline, stress management, public relations, you name it - I have seen it in great Chefs I have worked with. It is unfortunate that the industry has so many talented yet unhappy individuals. I have been searching for other avenues to apply my training and skills. I need a balance in my life, family life it's of extreme importance to me and my culture (Latin), everyone deserves a balanced full life - no one should have to trade loved ones and life outside of work for success. I have just received a tape from the Canadian Personal Chef Association, I was inquiring about the nature of the work and will review this later on today. Hopefuly I will find some answers really soon, I am eager to follow some type of direction towards my future in the Culinary Arts industry.
Thanks to you all for the feedback! I will enjoy to hear more from all of you.
dmk