I would be happy to fill you in on aspects of the industry, that may not be appropriate to go live on the board with. . . feel free to PM me. I have been in the industry for about 17 years.
One thing to keep in mind: it is NOT a glamorous job, like the Food network would have you believe. Be prepared to say good bye to nights, weekends, holidays, family, and take on a "New" family, those you work with.
With no training, be prepared to work LONG hours, for crap pay. . .especially in FL, where there are 5 other people(immigrants) willing to work TWICE as hard, TWICE as long, for LESS pay. It will NOT be a creative outlet until way later in the game, so be prepared to make the same things, over, and over, and over, all for someone else.
Don't go into it thinking you will get rich. Be prepared to deal with a LOT of ego's. Be prepared to get broken, and rebuilt if you fall under the tutelage of a capable Chef.
If I had spent 4 years in University, I would focus on THAT, and take up cooking as a hobby, maybe get a part time gig in a kitchen, do a week long stage somewhere on your own time/dime.
Being a better cook than most students doesn't translate to much in the industry. . .for the 4 years you have been in University, someone else has been getting a 4 year heads start over you. . .It is a labor of love. If you are NOT passionate about it, and on your game 100%, it shows in the food, and reflects in your product.
. . . not saying it can't be done, but there are a LOT of unrealistic expectations out there because of the raging popularity that being a "Chef" has become. It is NOT like on TV, at all.