One doesn't need to be a high-profile pastry chef to secure a successful career in the culinary arts. Some find the niche stirring aromas and constructing banquet spreads, others consider that elemental stages of photosynthesis and crop farming that eventually produce meals. These culinary experts show how patterns of eating influence public health, agriculture and the economy.

Michael McGreal, the department chairman of culinary arts at Joliet Junior College advocates for farming and food production that is sustainable, organic and with as few machines and chemicals as possible, the Southtown Star reports.

On a recent trip to Prince Edward Island, Canada, where he toured local farms, McGreal was impressed by the area's commitment to sustainable food production. "I was inspired by the island's support of local farms and sustainable agriculture and aquaculture," he told the news source.

Generally McGreal believes that the additional costs of organic farming are well-worth the health benefits. "You can save pennies now but end up with a shortened lifespan or a major health issue. Americans need to realize that what you put in your body becomes your body."

Research by the Bureau of Labor Statistics suggests that the culinary industry will experience one of the largest increases in new jobs until 2016, predicting about 351,000 new jobs over that span.