I work as a culinary trainer for a major restaurant chain, and while I can't speak for the independents, where the word "chef" is used for real, lol, yeah--you probably wasted your money. The best thing would have been to walk into the restaurants you liked, (probably the independents) and said, "hey, I want to be a chef, train me". That's how a lot of people get their start, sheer b*lls and the desire. You do have to spend a lot of time down in the trenches. NObody starts at "chef" unless you went to the CIA and graduated at the top of your class. We used to do a lot of interns until we realized the skill-set wasn't there.
Culinary school and the real world aren't the same. It's hot, nasty, chaotic, fast paced and mostly muscle memory. You have to be assertive, and fast and roll well at zero to sixty speeds.
If you want--try the nearest big town--walk into a fancy restaurant, find the chef or sous, and say, "I want to work here. I want to learn." and if they say yes, THEN tell them about culinary school. It's not a passport.
OR you can take your degree and find a chain and apply at the test kitchen at corporate. Lots of degreed types end up in test kitchens and research and developement.
also...you're young. Chefs, cooks, BOH, whatever you want to call us--eat their young. You need to be full of it, swagger, tell 'em how good you are and why they want you. It's ATTITUDE, not knowledge at this point. The BOH is different from the FOH. Good luck,