In many ways, master chefs are able to manipulate the attitudes people exhibit toward the foods that they eat. The presentation of a sparse, delicately decorated chocolate mousse inspires different feelings than a sprawling spread with the aromas and air of a banquet feast. Further still, a meal consisting of a small bowl of rice and chicken broth may make the diner appreciate their serving all the more.

The lessons that one student learned in culinary school shaped the way she thought about cooking, diet, and attitudes toward food and health around the world. Hazel Oxford, after receiving a diploma in culinary arts, began to travel the world and investigate the eating habits of different cultures, North Harbor News reports.

Most starkly, the student of food remembers comparing the way Ethiopians survive on grains of rice to the U.S. proclivity to over-abundance. She told the news source that her time abroad and her culinary studies made her "realize there are major problems with the way we eat and there is little regard for nutrition." She commented that learning these lessons made her feel guilty.

Oxford, now 30-years old, returned from her travels inspired, and received a scholarship to study nutrition at Massey University's Albany campus.

Research by the Bureau of Labor Statistics suggests that the culinary industry will experience one of the largest increases in new jobs until 2016.