There are too many value judgments in this post. You can "cook" like "regular people" do, and be completely serious, and apply chemical and physical knowledge in doing so, and test the output for quality; generally that's what restaurant chefs do. It doesn't make sense to cook like you're tooling an assembly line, because you aren't cost-optimizing and packaging a product that needs to sit on a store shelf for weeks, months, or years while maintaining its desired qualities.

Speaking generally, food produced though "chemical process engineering" (a.k.a. factories) must compromise on many axes, one of them being nutritional content. We intuitively do not care about several of these dimensions when cooking food with fresh ingredients, at least not at the scale of, say, Kellogg's or General Mills.

Maybe that's evidence of accepting a stochastic process in our daily lives, but you're kind of selling the tradition and science of cooking short when you argue that factory-produced food is a "more serious approach".

> Cooking is as stochastic as it gets, and we handle it fine. It could be better

My attempts at making bread have been too stochastic, in that it hardly ever produces nice results.

But yes. Eyeballing how much dried herbs to put in my dishes because I like what 2-isopropyl-5-methylphenol does for them. Usually it works, sometimes it's just a bit too Italian.