My degrees are in biology, chemistry, and genetics. After i got them, i realized i hate fundamental research (timing's everything, right?). By accident more so than by plan, i fell into making chocolate for a living, and for the last dozen years, that's what i've done. I get to use my talent in science (formulations, fluid dynamics, etc), and if you're on the supply side of chocolate mfr (ie industrial supplier to users), there's a huge social component as well - i was the technical services manager for many of those years, which involves teaching others how to use chocolate, technical sales, trade shows, and lots of travel. It was great fun.