I cook as well; in fact I have a degree via Le Cordon Bleu and the Western Culinary Institute (Class of ‘03)...maybe there is something to it.
You have to have an organized mind to properly bake anything; souffle is a disaster to a disorganized Sous...and a triumph if you Mise is in order. It takes that type of mind to be able to consider these cosmic mysteries; and a couple of shots of proper Sour Mash whiskey doesn’t hurt things either...
Cheers!!
I think it’s called having an ‘abstract’ mind.
Helps in many fields.