I’m a chef as well as a dietitian. I went to culinary school to study Baking and Pastry, then after my sophomore year I switched to culinary nutrition. Essentially, I went from cupcakes to calorie counts.
But this is awesome because most chefs don’t know very much about nutrition/dietetics, and most dietitians are hopeless when it comes to practical kitchen skills and recipe development. I have both the knowledge about how food affects your wellbeing, and the skill to prepare it in an enjoyable way.