I think KYH has it right. Much of my teacher career was in middle schools. They want to know how they can be like the chefs on TV, such as Guy Fieri or Emeril. I'd give them a truer picture of what most chefs' professional lives are like, and that you have to like food, cooking and serving customers if you're going to feed your family. Do check with the school to see what they're looking for, as the kids may be required to take notes, and may need certain kinds of information, as KYH said (education, pay, etc.) Lately, students are looking at how steep the cost of school is, and how long it takes to pay back high-ticket tuition. I believe that's called "opportunity cost".
One last thought: I'd hold off on the "big-***" knives. That kind of flash will set the staff's teeth on edge, and it's probably not what most pepole use on the line anyway!