Food trends change all the time - weekly, monthly, and yearly. Many specialty areas make your job easier such as pastry chefs. You can build a team of people and be very successful. Read about changes, go out to eat at different restaurants to keep up to date. The field gets bigger every year.
Additional training is always a good thing.
I plan to be an Executive Chef at a high volume establishment like a football stadium, hotel or convention center. I want to continue to try to take what a four or five star chef does on a small scale and apply it to feeding a thousand or more. I not only want to serve high volume but also high quality food. I would have paid attention in a few more classes - especially when dealing with finances as it relates to food cost, purchasing, and menu options, and to realize the applications in the workforce. It is a business and you need to know how to make money.