The best chef I ever knew was an artist. Without ever measuring or sorting, let alone looking at a recipe, everything came out delicious.
A few scientists I’ve known have been devastating in the kitchen. Their mode of thought and preparing a meal dovetailing into you wanting seconds and thirds.
But for me, vegetables are a mystery and temperature a guess. And there is no muse to call on nor meathod known that would expain what was sitting on that pasta.