I asked the question, why are there not more chemists as chefs?
Then i thought about Alton Brown and knew the answer.
A chemist in the traditional sense tinkers and plays with things until it comes out the way he wants it
ro it comes out better.
So does a chef.
Alton is a food chemist, he makes good money...
Think of all the food chemist working in all the companies developing flavors and ingredients and they make good money.
Now think of the everyday chef in a diner, he does not make good money, he makes a living, barely.
that was the simple answer.